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Biggest Factors in Designing a Commercial Kitchen

Aspiring restaurateurs must tackle many challenges before being ready to open an eatery for business. There is some measure of comfort in knowing that most of those who designed or owned restaurants have faced the same challenges, and have plenty of advice to offer. Of course, designing and maintaining a commercial kitchen are two of the most difficult tasks a restaurant owner. Here are some of the most important things to bear in mind on how to design a commercial kitchen:

  • Take into account the space you have available. Whether you are working with an existing facility or constructing a new restaurant from its foundations, you will need to be aware of how much space you have for a kitchen, equipment, and for seating. One “old wife's” rule is to have five square feet of kitchen space per restaurant seat, and it's a reasonable guideline.
  • Make sure that your kitchen is large enough that many employees will be not only able to work in it, but to work comfortably within its confines. If your employees are bumping into each other every way they turn, you'll have a problem—think bigger!
  • Always keep health codes in mind. Depending on where your restaurant is located, you will be subject to specific sets of state, local, and federal health code statutes, which will include guidelines on how your commercial kitchen must be built. Make sure you are aware of these rules before beginning to plan your restaurant.
  • Efficiency, both in energy and employee usage, is a crucial concept. Employee efficiency, on a physical level, comes down to ergonomics—if an employee goes through less physical strain, they should, in theory, perform their job better. Thus, if you make pizza cooks walk all the way across the room three times a day from the pizza oven to a cleaning station to wash their hands, they is more likely to get tired and make mistakes!
  • Also, you want to cut down on wasted usage of energy, as this is an easy way for a restaurant to lose droves of money. An exhaust hood is of course necessary in order to ventilate a high-powered commercial kitchen, but you should also be sure to place your cooking equipment such that the power of the exhaust hood is maximized.
  • Safety. Last but not least! Be sure that all employees know where first-aid equipment, telephones, and fire extinguishers are kept. Safety is paramount in the restaurant business in view of the sharp equipment and high energy usage present in a restaurant kitchen. Make sure your employees are well trained on health procedures, and make sure your ventilation system keeps the air clean and free of contaminants.
  • Of course, no commercial dining establishment can be complete without a reliable, high-quality kitchen ventilation system. HoodMart has the best exhaust hoods for commercial kitchens, concession hoods, and so much more. Find out more about HoodMart ventilation today—our products are guaranteed to pass all city and state codes!

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