So you’re in charge of designing a commercial kitchen and you want to do your best, but you’re not sure how to know all your bases are covered. At Hoodmart, we’ve worked with a lot of chefs, kitchen managers, and restaurant owners over the years. These are the five essential design tips we recommend everyone follow.
1. Get the staff involved
There is nothing as important in a commercial kitchen as workflow. The best way to ensure that workflow is maximized in the kitchen is to talk to the people who work in the kitchen. If you already have a chef, of course you’ll consult him on the kitchen design, but don’t forget to ask the sous chef, line cooks, and even prep cooks.
2. Great plating starts with great light
In this day and age, plating is almost more important than the food itself. If you don’t have enough light for your chefs to see the food they’re working with, then they’re not going to be able to do their best work. Look at lamps in various color temperatures and look for warm colors. In our experience, anywhere in the range of 2700 to 3000K is great for food.
3. Make it easy to clean your ceiling
This is one of those things that people often just don’t think about but it can cause a lot of problems if you don’t. Heat rises, and as a result, any grease you have is going to rise and it’s going to stick to your ceiling. This is why you want to make sure your ceilings are easy to clean and that you get the right ventilation equipment to keep the grease from hanging around in the first place.
4. Get a delivery door that’s large enough for your needs
The delivery door is another thing that isn’t always considered when it comes to kitchen design, but it can actually make a huge difference. Make sure that it’s large enough that you can get in all the ingredients you need, including pallets.
5. Think about the future
As you make the final decisions about your kitchen design, make sure you’re not falling into the trap of only thinking about today’s needs. You must always consider your long-term needs and how best to meet them. Think about what your restaurant will be serving up in a year, two years, etc. and make sure you have room to improve.