You can find an extensive list of requirements by the Food Standards Agency – Setting up a food business. Additionally, the insect-proof screens must be easy to remove and clean. Any opening to the outdoor environment must be fitted with insect-proof screens to prevent pests from entering the kitchen. Doors and windowsĪny openings should be designed to make cleaning and disinfecting easy, preventing dirt build-up. Surfaces that aren’t smooth will build up bacteria and be difficult to clean. Smooth surfaces are easier to maintain, clean and disinfect. Where food is prepared, floors and walls should be smooth and hard-wearing. In addition, you must have hot and cold running water and suitable equipment for hand washing and drying. You must ensure there are enough washbasins for staff to wash their hands. These rules apply to the whole premises, not just food preparation areas. As a result, you will want to get the design right the first time to avoid the costs of correcting mistakes.įor example, you will need to establish space between equipment, furniture and doors while allowing room for your staff to move comfortably around their workstations.Īny business serving food must be clean and well maintained, following good food hygiene practices protecting against contamination and pests. Avoid the additional costs of repairing a poorly designed kitchen.Ĭommercial kitchens are a significant investment. Therefore, it is essential to implement a practical kitchen layout on your first attempt. A commercial kitchen is a significant investment. Thorough planning is crucial for any type of business. Cleaning and Washing : A defined space for plates, glasses and cutlery to be washed and cleaned ready for use.Service: the service area should allow easy handover and communication between the back-of-house and front-of-house teams.Cooking: Practical equipment layout improves the efficiency of your BOH (back of house) teams and, as a result, service times.Your requirements are likely to be influenced by your menu. Food preparation: The space required to prepare different types of food.Storage: Establish the space and environments required to store food, equipment and utensils.
#SIMPLE RESTAURANT KITCHEN LAYOUT PROFESSIONAL#
There are five fundamentals that you should consider when optimising your professional kitchen. Poorly implemented formats create challenging working environments that can lead to the loss of productivity and adversely impact your employees and customers. Commercial Kitchen Layout Design OverviewĮstablishing a practical kitchen layout is a vital element to the success of any restaurant or food serving business.
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