In some restaurants it won’t be possible to position a kitchen exactly where it would be most ideal, so there are workarounds that can be added to the design, like pass-thru windows to make food delivery easier. For example, put a refrigerator next to a fryer or prep space to facilitate the fastest possible preparation from a centralized location. Different kitchen equipment can affect whether it’s easier to have prep space in the middle and ranges, refrigerators, ovens, and more along the outer wall of the space.Įrgonomic kitchen-An ergonomic kitchen is customized to limit the actions a cook or chef needs to make when preparing food. This can be dependent on the design goals and which kitchen equipment will be incorporated into the space. This central kitchen block is used for cooking, while most of the food prepping is done on tables lining the kitchen’s outer wallst, with cooking on the outer walls and prep in the middle. Island-style-This configuration is like zone-style but with one main block (workspace) in the middle. For example, you could create separate food-washing, cutting, and sauté stations. Food preparation zones are separated into tables or areas that are most effective. Zone-style-This configuration has work stations created in zones. Food item assembly is designed to flow along one cooking line, which works especially well for restaurants geared toward faster service, like sandwich shops and pizzerias. This will help save cooking time and reduce accident-associated risks (such as slip-and-falls, people running into each other, broken dishes, and dropped food).Īssembly-line-This configuration is ideal for restaurants that don’t have many menu items. Kitchen design that minimizes the cooking-staff’s movement and cross-traffic works best. The menu of a restaurant can be an integral part of the design because it can affect what the equipment is, where it is placed, and the flow of the design. When it comes to how you want staff to move through the space, you must first decide what sort of layout will work best to create the food your restaurant serves. At Ascent Architecture & Interiors, our experienced restaurant architects and interior designers can help you and your chef analyze kitchen workflows and create a kitchen that best supports your restaurant operations. It’s also necessary to consider energy efficiency, size, and ventilation – and if your restaurant is growing, you’ll need space for expansion. When designing a commercial kitchen, the goal is to create a space that not only supports the entire restaurant’s design, but also allows staff to easily maneuver and efficiently complete their tasks. Restaurant design should support efficient kitchen operations and workflows, and vice versa.
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