The rise in veganism, plant-based options, and consciousness has led to kitchens accommodating these dietary requirements. They are a typical feat at high-end restaurants, where customers enjoy watching cooks prepare dishes, making this an integral part of the dine-in experience.Ī few more points to include in your Commercial kitchen planning process:įood preferences are constantly evolving thanks to changes in customer demands. Open Kitchens are great for entertaining guests and a good opportunity to maximize on a small space. They consist of a glass partition between the service area and guest seating area to protect the food being prepared. Open Kitchen Layout Open Kitchen Layouts are designed to help customers see all the action that goes behind the scenes of food prep. The Galley Kitchen Layout is ideal for food trucks. This means that walking toward or reaching for items between the refrigerator, stove/oven, and sink is kept to a minimum. Galley kitchens are ergonomic since key services are clustered around each other. In a very tight space, kitchen equipment is placed along only parallel two walls. In this commercial kitchen layout, all stations and equipment are on the perimeter of the kitchen. Base cabinets, wall cabinets, counters, and other services are located on one or both sides of the central walkway. Galley Kitchens are small, narrow kitchen layouts that have all stations and equipment on the perimeter of the kitchen. This kitchen layout is suitable for compact kitchen spaces. The Island-Style Layout is ideal for restaurants that have ample kitchen space. The island in the center of the kitchen is where all the cooking for the restaurant is done, while the perimeter of the kitchen is used for food preparation, storage, and cleaning. This kitchen layout is similar to a zone-style kitchen layout with the sole difference of the main island in the middle of the kitchen. The Zone-Style Layout design is ideal for hotel restaurants, catering kitchens. A specialized chef is hired for each station to create everything from scratch. The Zone-Style Layout is suitable for restaurants and F&B food set-ups that offer customers a diverse range of dishes and that hire a lot of staff. This keeps the kitchen organized and allows the kitchen staff to prepare different dishes simultaneously. In this layout design, different zones are equipped with appliances and equipment to carry out the preparation of a specific food assigned to that zone. The Assembly line layout design is ideal for fast-food chains, pizzerias, and ‘build-your-own food’ restaurants.Īs the name suggests, in this kitchen design layout, separate zones are created within the kitchen that is responsible for preparing a certain type of food. This layout design works best in a kitchen environment where the same type of food is prepared on repeat. The Assembly line layout, by design, has a central row that starts with an area where food is prepared and ends with the area where the prepared food is picked up and ready to be served to the customer. This kitchen layout is designed for commercial F&B set-ups that have a limited number of dishes they offer their customers. Kitchen Layouts for commercial kitchens fall under the following categories: In this article, we will be studying one important topic in-depth: Kitchen Layout to choose while planning a kitchen for a commercial F&B set-up. An effective, optimized kitchen space = An effective functioning of kitchen staff = A happy customer = A happy business. The results of kitchen planning are successful when a kitchen is designed as per the requirements of the F&B (Food and Beverage) set-up and enables each staff member working in the kitchen space to function at their optimum level. Kitchen Planning is an immersive process that requires deep knowledge and understanding of aspects such as kitchen layout, kitchen surfaces, appliances in the kitchen area, and overall design.
0 Comments
Leave a Reply. |