There can be as many varying approaches to commercial restaurant kitchen design philosophy as there are ways to cook any number of dishes. There are however, right and wrong ways to design a commercial restaurant kitchen and the difference between success and failure can be determined by which path you take.
Many times, we are brought into a project by an architectural design team that is hired by the client. There are some architects that are familiar with commercial restaurant kitchen design, but most understand that this is an aspect of design that is best left to professionals who specialize in this field. All too often, we are brought into to evaluate a design created by another consultant and unfortunately many times, we find that some consultants follow more rules of thumb in designing a kitchen than using real work practices of culinary execution.
All design approaches should begin with the flow of service and how it will impact the operation. Design considerations should literally begin from the point that inventory and supplies enter into the restaurant through the flow of production through to the delivery of the finished product into the dining room. Since no two buildings are alike, a thorough understanding of how product is handled to ensure speed execution is critical to success.
Our design process begins with the evaluation of the menu, and quite literally, we start our design at the beginning and create the flow of execution from that point. We begin our kitchen design services where the products enter the operation to ensure proper handing and storage facilities are integrated. We typically move into the ware washing or scullery components, subsequently tying them into the production, and then execution areas. Once these areas have been established and confirmed that they meet and exceed the needs of the menu concept, we then create the service area where the completed dishes are delivered to the servers and establish flow and function points for delivery to the customers.
It is also vitally important that the flow and function of all stations in the restaurant do not at any point intersect unnecessarily, ensuring not only the safe handing of goods, but creates a better workflow for employees and expedited delivery of the final product to your customers.