Best Layout for Commercial Kitchens
The layout for a commercial is critical in determining how efficiently your restaurant runs. When it’s strategically planned, the back-of-house workers find it easy to produce standard meals consistently. If it’s formless or haphazardly arranged, it will be an obstacle to quality and efficiency. A good commercial kitchen layout must be easy to use, meet the restaurants’ needs, and allow proper service delivery.
If you are starting from scratch, renovating your restaurant, or redesigning your kitchen layout, you should use these 5 ways layouts.
- Open kitchen layout
The open kitchen layout is designed in a way that allows customers to see everything behind the scene. Of course, the only difference between the open kitchen layout and other layouts is that the wall is taken down. To protect customers from burns, a glass partition is inserted between the service zone and guest seating.
Why should you choose an open kitchen layout?
The open kitchen layout is excellent in utilizing small spaces. It also promotes hygiene transparency since customers have an eye on the service room. The layout can work with any restaurant, but it’s most ideal for restaurants with minimal space.
- Island layout
Island kitchen layout is a ring perimeter. It has the cooking station at the center, surrounded by storage units, washing stations, and the preparations counters. The cooking station acts as the command center, making communication effective. Island kitchen layout is ideal for restaurants with many employees and ample space since close supervision is needed.
If you are running a large restaurant with diverse menus, organization is a crucial factor to consider. In this case, the Zone-style layout keeps the kitchen less congested, and it allows multiple meal variations to be prepared at once. Zone-style layout separates locations for different activities in the kitchen. For instance, it’s partitioned to prepare each kind of dish in a specific location. If you are preparing salad soup, you will have a salad station, and the same applies to meat and baking.
Besides, you can hire specialized chefs basing on the stations that you have created. If you are also running a space event, zone style layout will complete your tasks efficiently. It’s even more practical if you have a large space in your restaurant.
- Galley layout
Should you have a small restaurant, a ring layout with a void space in between can suffice. For instance, the gulley layout involves placing all the kitchen equipment in tight locations. The locations usually are two parallel walls. That way, your workers can freely rotate while multitasking in different stations at once. This type of layout is ideal for smaller restaurants with few workers.
- Assembly line layout
The assembly layout comprises the meal cooking zone, which is at the center form the food preparation zone. It then finalizes in the service area. The food preparation zone usually is adjacent to the inventory storage room, adjacent to the dishwashing zone. The layout ends where the cooked dish is taken to be served.
This layout is convenient in restaurants that produce the same type of dish in large quantities. It works with different cooks who are responsible for the specific kind of preparation in the same meal. It’s also ideal for restaurants with limited menus with similar preparation styles, such as pizza parlors.
In retrospect, kitchen layout is critical in the restaurants functioning. So when choosing the layout, you should ensure that your BOH team freely interacts with it. A good layout will result in lower dismissal of staff and customer satisfaction. With all things considered, you understand your commercial kitchen better. It’s up to you to choose the above methods that can work best for you.
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