Factors To Consider When Designing Commercial Kitchens

It’s not easy to appreciate how important kitchen design is until you have worked in one which has been poorly designed. Your well designed and equipped kitchen will enable you to offer quality services to your diverse clients. Careful appraisal of the current and future requirements of your kitchen together with acquisition of class equipment and sufficient supplies, offer you a solid base for business success. Designs that are smart create a positive work area and avert unnecessary interruptions and bottlenecks.

When you are planning the design layout for your business kitchen, several factors need to be considered.

Available Kitchen Space

A very important consideration is your available space regardless if you are building the kitchen from the ground or placing it in an already existing building. Whichever way, you wish to make the maximum of the available space without having to sacrifice work speed or flow.

Writing for the Houston Chronicle, on How to Establish a Commercial Kitchen, Demand Media’s Felicia Greene suggests that designers of commercial kitchens should inquire with the City’s utilities departments to identify for them gas or power hookup locations which could affect how they position their kitchen equipment as well as obtaining the health department guidelines on sink and drain locations.

Kitchen Staff Mobility

A kitchen that is well-arranged will allow workers to move around easily without having to bump into each other. This is absolutely essential to maintaining a kitchen that is smooth-running, particularly during the rush periods.

Energy Consumption Efficiency

Energy efficiency ought to be a prime consideration for any business kitchen layout, since it will save money on your utility expenses. In a setup that is energy-efficient, cooking and equipment ought to be kept far apart as is possible whilst still remaining practical. For example, the cooking equipment gets strategically located so as to optimize the exhaust hood.

In a study published in the Oxford Journals in August 2013, titled Electricity use in the commercial kitchen, it was suggested that in-training and catering colleges may in the future play an central role in bringing about energy efficient conduct amongst the cooks and chefs of days to come.

Flexibility In Design

Irrespective of the final kitchen layout, design flexibility is vital for any kitchen. A change in food trends or management styles could totally modify the menu, and this could hugely affect the placement and usage of your equipment, so your design must remain flexible.


A kitchen that is ergonomically designed is one in which workers can stand in just a single spot and perform most of their tasks with least reaching, bending, turning or walking. Ergonomics could additionally decrease the levels of fatigue, discomfort and reduce injury inside the kitchen.

Sensory Kitchen Appeal

Besides the appetizing kitchen smells, the layout of your kitchen could appeal to other senses of your customers’ as well. For example, exhibition kitchens, allow the customers to view all that’s going on.

Each kitchen is different. Decide on what constitutes your priorities and select a design which accommodates them all and also works fine with your menu or else, you could end up making expensive renovations to the layout.