Well-designed commercial kitchens increase efficiency, which means that good food is delivered on time, which in turn will delight your customers. It would be true to say that commercial kitchen design can make or break your business. Commercial kitchen design is not just about how much equipment can fit in the space provided but also where it will be placed to maximize flow and efficiency for those who work there.

A good business-oriented kitchen is an integral part of a safe, efficient, and profitable commercial kitchen. The business kitchen, designed with ergonomics in mind, will be highly praised by the owner, chef, and kitchen staff. It may not be that easy to truly appreciate how important design is until you’ve worked on a poorly designed kitchen.

A well-equipped and well-thought-out kitchen will allow you to provide a quality service to your customers. A careful assessment of current and future needs will provide you with a solid foundation for business success. Commercial kitchen design creates a positive work environment and avoids unnecessary bottlenecks and interruptions.

There are several factors to consider when planning your commercial kitchen layout.

Available space

Space is a must whether you are building from the ground or placing your kitchen in an existing structure. Whichever method you choose, you want to make the most of your available space without sacrificing workflow or speed.

Experts recommend that commercial kitchen designers check with their local utilities to help identify gas and electrical connections, as they can affect kitchen equipment design. Local authorities need to be contacted for instructions from the health department on where to drain.

Investments in energy-efficient equipment

When shopping for new kitchen equipment, think about all of the product life cycle costs, which should ideally include the purchase price and annual energy costs, as well as any other long-term costs associated with that particular equipment. Also, make sure it meets the standards for food facilities and equipment recommended.

Ensure efficient energy consumption

When designing any business-oriented kitchen, energy efficiency should be an essential consideration because it will save you money on utility bills. In an energy-efficient kitchen, commissary kitchen equipment should be as far apart as possible while remaining comfortable. For example, your kitchen equipment should be positioned to optimize your range hood.

Ergonomics and mobility of personnel

An ergonomically designed kitchen is where employees can stand in one place and do most of their work while minimizing walking, turning, reaching, and bending over. Plus, ergonomics reduce kitchen fatigue, discomfort, and injury. A well-organized kitchen allows your employees to move around easily without bumping into each other. It contributes to an efficient and well-organized kitchen, especially during peak periods.

Design flexibility

Design flexibility is essential for any kitchen. Changing food-management style or food trends can completely change menus, significantly affecting the use and placement of your equipment, so your kitchen layout must remain flexible.