Whether you’re revamping an existing commercial restaurant kitchen or fitting a new pub kitchen, the layout of your food prep area can massively impact the success of your business and customer satisfaction. Having the correct appliances in the right places will enhance your menu, increase productivity and create a better working environment.

In this blog, our commercial kitchen designers explain the different types of kitchen layouts, their benefits, and the six key factors to consider when designing your commercial kitchen layout.

Different Types of Commercial Kitchen Layouts

Every commercial kitchen space is different. The key is knowing how to maximise your available area with the right kitchen layout.

  • Assembly Line — This layout involves a single line that follows the assembly of a meal — moving ingredients from food prep to cooking to the service area. It creates dedicated zones for tasks and is ideal for fast-paced, high-volume kitchens seeking seamless service.
  • Island — This layout places all food-cooking appliances (fryers, ovens, etc.) in the centre of the kitchen. All non-cooking areas, such as food prep, fridges, and dishwashers, line the outer edge of the kitchen, creating a circular flow around the central island for staff.
  • Zoning — As the name suggests, this layout splits your kitchen into zones, with each zone having a particular focus, i.e. food prep, cooking, or cleaning. By sectioning your kitchen, you can make multiple meals at once and create a faster, more efficient flow.
  • Galley — Ideal for smaller commercial kitchens, galley layouts make the most of limited space. By optimising above and below counter space along one wall, staff can easily move from one area to another and quickly access supplies.
  • Open Plan — If you want to enhance your customers’ dining experience, an open-plan commercial kitchen is for you. While your hot cooking appliances are far away from guests, they can still see into your kitchen to watch your chefs in action.
  • Ergonomic — These layouts optimise your kitchen’s space to make kitchen processes more efficient and staff more productive. Equipment is strategically placed close to each other to minimise reaching, bending, and endlessly walking — saving your staff time and creating a more comfortable environment.

Six Steps to Designing a Commercial Kitchen Layout

1. Review your space

Before planning your kitchen layout, you need to establish the space you’re working with. Start by considering where your must-have appliances will fit before incorporating any ‘nice-to-haves’. You must also factor in ventilation, emergency exits, and power outlets to help best plan your kitchen space.

2. Consider your menu

Although certain appliances, such as an oven, dishwasher, refrigerator, etc., would be expected in a commercial kitchen, the style and size of the appliance will depend on the types of food you’re serving. Start by speaking to your chef about their needs and the best kitchen flow to prep and serve their meals.

3. Keep on top of health and safety

Not only do you need to ensure your kitchen meets your local health and safety standards, but you also need to consider the safety and well-being of your staff and customers. This includes a clear access route for deliveries, waste, and emergency exits, as well as safe access to power sources, emergency lighting and adequate ventilation to create a pleasant working environment.

4. Review efficiency and flow

The flow of your kitchen layout ties in with your menu, as the food you’re preparing will dictate what equipment you need. Grouping the right appliances or meal prep stations together will help create a more efficient workflow for your staff. Consider what you need from your kitchen, or speak to a commercial kitchen design expert to help create a purposeful layout.

5. Remember cleaning and hygiene

From hand washing and equipment maintenance to glass and dishwashing, you need dedicated zones and cleaning equipment to keep your kitchen clean. Be sure to allocate dish return areas that do not contaminate food prep areas and ensure plenty of space to clean and service equipment — not only to meet hygiene standards but also to keep it performing at peak for longer.

6. Know your budget

Of course, all of the above depends on your budget for designing your commercial kitchen. For cost-saving options, look at appliances that double up, such as combi-ovens that cook multiple meals or counter-fridges that have storage underneath and a usable work surface on top. You can also buy second-hand appliances or invest in energy-efficient equipment, which reduces energy bills and saves money further down the line.

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Get in Touch With Our Experts Today

At Inox, we are commercial kitchen design and installation experts. We understand that every canteen, restaurant or cafe has different requirements, and we can help you meet them. If you’d like more advice or information about how we can help, contact us today.

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