5 Ways to Set Up a Commercial Kitchen

And when you’re looking for a commercial kitchen with all the space and equipment you want within the budget you need, remember to use Peerspace. As the largest online marketplace for hourly venue rentals, we have commercial kitchen rentals in cities across North America and beyond. Long term, the costs add up, and rates can increase at any time. If you can, plan to purchase or build your own space eventually. While the upfront cost will be sizable, if your business is showing signs of growth, your own customized space will pay off in the long term.

This common kitchen layout is ideal for the type of restaurant with repetitive operations, such as fast food type of restaurant or quick service facilities. All other operations besides food preparation, such as the bulk storage area and receiving bay, are placed beside the main assembly line kitchen layout. Such a configuration removes unnecessary interaction among employees. The delivery personnel will not have access to the preparation area. Once you’ve decided on a floor plan based on the commercial kitchen layout examples listed above, you’re ready to start planning the actual design details. However, this restaurant kitchen layout is not a good option for small kitchens because it doesn’t allow for much multi-tasking.

Commercial kitchen layout regulations UK and US

A Commercial Kitchen the hub from where all customer orders are prepared and distributed, so it’s important to optimize this area to be as efficient as possible.

Using the island layout requires an adequate amount of space to avoid obstruction between the different sections. When you buy or rent a restaurant, it is up to you to make sure that your kitchen space is up to regulation. You will have to buy or rent equipment, put down payments on utilities, and fund repairs. You will also be responsible for obtaining all the correct permits and licensing needed to start cooking. By opting for a commercial kitchen, you can dramatically reduce some of these costs and stresses. Remember, just because your guests won’t see your kitchen, doesn’t mean you shouldn’t give it the same care and attention as your dining room and interior design.

Commercial kitchen definition

Some laws may require particular material grades for safety, while others may be a bit lenient. The design of your commercial kitchen must always prioritize safety for both your employees and the food being prepared. A food business must have an adequate drainage system in the U.S. and under the FDA Food Code as well as the building health codes in the U.S. Similarly, the installation of a system that removes waste water quickly to prevent food contamination by bacteria is required by UK regulations.

A well-designed kitchen is integral to efficient and profitable food preparation. A commercial kitchen designed to consider ergonomics will be appreciated by the owner, chef and… There are several advantages to using a shared kitchen, but the most attractive reason is that they’re cost-effective. Commercial kitchens are built up to current local code, have preparation surfaces that are ideal for commercial food production, and are fully stocked with the equipment you need.

Safety

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• Depending on the size of your commercial kitchen, the number of dedicated sinks may increase.
• While this seems like a small consideration, it is extremely important.
• Your chef can also provide input on what you don’t need so you don’t end up with pricey kitchen technologies that never get used.

This is because the two kitchens use varying equipment and cater to different end users. While many commercial kitchen designs are available, there is no one-size-fits-all approach when it comes to this type of space, hence the need to have a custom kitchen design. Various factors should be considered for anyone wondering how to build a commercial kitchen. So, let’s dive in and discuss commercial kitchen set up tips for optimal performance.

The average commercial kitchen size is roughly 1,000 square feet, but that’s based on data from 2018. The study surveyed 722 restaurants of all kinds and therefore got a wide variety of responses. Consider additional equipment as required, such as a flat grill, a deep fryer, or a convection oven. Most commercial kitchens also require special equipment such as food processors or meat slicers, so be sure to factor those in. Purchase or lease a broiler, a gas range and oven, and an industrial salamander.

• In this style, all or part of the Back of House is exposed to your guests or customers.
• Browse our location library and enjoy no-hassle bookings today.
• The software would only require you to answer a few basic questions that will describe your operations to our software.
• This ensures that employees don’t need to be reaching, crouching, bending, stretching, or walking around to get what they need.
• You have several licensed kitchen options from which to choose.
• Entrepreneurs in high-cost areas like New York, Chicago, San Francisco, or Los Angeles can expect to pay even more.

This law mainly identifies mishandling food waste and dirty items, including the uncontrolled discharge of fats, oils, grease, and other examples of food wastage, as a criminal offense. After securing licenses and permits for a food establishment, your commercial kitchen operations must have an established food safety plan to address food safety hazards. The most widely known and effective food safety plan is the Hazard Analysis Critical Control Point plan or HACCP plan.

As we mentioned, commercial kitchen equipment is heavily reliant on the menu. Therefore, entrepreneurs wondering how to build a commercial kitchen need to have a comprehensive list of all necessary equipment. It would be impossible to build a commercial kitchen without factoring in available space. It is a common reaction to view a small kitchen as limiting, but that does not have to be the case. If working within a small kitchen, you can take steps to optimize storage, conserve space, and maximize the overall usage of the commercial area. For instance, ensure that only functional, commonly used equipment is placed in a small kitchen so that you can avoid clutter.

Fast-casual dining is becoming more fast than casual, and full-service restaurants are embracing to-go options. If you need some point of reference to get you started, it’s easier to think in terms of kitchen vs. dining room square footage relative to each other. Assembly line layout – The assembly line layout is a straight line that starts with food prep and ends with the area where the food is being served. It is simple and facilitates communication between employees. Come in several sizes, and are essential in the commercial kitchen.