Which Commercial Kitchen Layout is Right for Your Restaurant?

Gunjan thakurJune 11, 2022

There are many benefits to each style of commercial kitchen layout. However, some layouts are better suited to certain restaurants than others—some of the most popular types of commercial kitchen layouts: Linear, Open, and Zone. Poor kitchen layout can lead to poor productivity, food waste, and food safety violations.

The layout of a commercial kitchen can impact your restaurant’s productivity. For example, if you are running low on supplies or need more storage space, it might be time to consider renovating!

Island-style layouts

The most popular commercial kitchen style in restaurants is an island-style layout. It allows chefs and other kitchen staff to work together in the same space and allows the executive chef to supervise menu creation. While an island-style commercial kitchen may seem appealing, it can be tricky to implement, especially if you want to keep your restaurant sanitary and free of injury risk. The kitchen design should keep all of the essentials in one area so that people can quickly get to them. However, in an ideal layout, each person will have their workstation, but the rest of the kitchen should be open for quick service.

The island-style commercial kitchen layout places the cooking equipment in the center of the room, allowing for good communication and supervision while leaving much open floor space. This restaurant kitchen layout is generally best suited for larger venues with plenty of space and a head chef who uses spectacle. However, an island-style commercial kitchen design is subject to your budget, the style of cuisine you serve, and the head chef’s preferences.

Zone-style layouts

One popular commercial kitchen design for restaurants is the zone-style layout. This layout separates the kitchen into different zones, or “core areas,” depending on what you’re cooking and serving. There are core areas for inventory storage, meal preparation, and dishwashing. If you have a lot of space, you can use an island-style commercial kitchen layout. The appliances are arranged around the center island, while other stations are located.

This design works well in larger kitchens where several cooks can work efficiently. This design is often divided into several zones, each one specific task. For example, one part of the kitchen will be dedicated to dishwashing while another will focus on food preparation. The zones are separated by function to allow for more efficiency. This design is best for restaurants with a wide variety of dishes and a large staff. Whether you need space for a large or small commercial kitchen, zone-style layouts can be an excellent solution.

Open layouts

Restaurants can benefit from several types of commercial kitchen layouts. In addition to the classic layout, modern restaurant kitchens also feature more open spaces for more accessible communication. One popular style of a commercial kitchen is the “island layout,” which places the cooking equipment and other stations along the center of the kitchen. This design promotes a good flow of ingredients and minimizes staff walking around. An open kitchen is also more comfortable for kitchen staff.

When planning a commercial kitchen layout, make sure to consider the restaurant’s location. This will determine how the space will be used. Make sure to consult with a chef who has experience with this type of space, as they will be able to advise you on the best equipment and arrangement for your food. Also, get a good idea of the size of your space so that you can adequately plan your layout. Ample open space will require an ergonomic kitchen layout, so that staff will be able to work with as little movement as possible.

Linear layouts

There are several types of linear commercial kitchen layouts for restaurants. One type is referred to as the assembly line layout. This layout is great for restaurants that serve multiple foods and have a straightforward menu. The staff can focus on various tasks and rotate between the various types of dishes. This type of layout is also ideal for restaurants with multiple steps in their food preparation. The components of an assembly line layout include ingredient prep, hot food cooking, plating, and a service station.

Another type of linear commercial kitchen layout is the zoned design. This design divides the kitchen into various zones, each containing a specific task. This allows for more efficient communication between employees and makes cleaning easier. This layout style is best suited for larger restaurants with multiple cooking areas, catering stations, and significant events. However, it is not the best solution for small restaurants. Listed below are a few pros and cons of each type of layout.

The assembly line layout is a good choice if space is limited. A long linear layout has multiple workstations but can also be very efficient for small or medium-sized kitchens. This type of layout also promotes communication and teamwork. Using a 3D layout tool can help you visualize different types of layouts. Once you decide on the layout you want, you’ll have to consider other aspects of the business, such as cost, overall square footage, and kitchen design features.

A more traditional layout is the galley. This layout has stations set along the walls of the kitchen. It works well in smaller kitchens, and heavy equipment is positioned along one or two walls. Generally, the entrance is located opposite the equipment, making it easy for staff to move around and work comfortably. Depending on the layout, this layout is best suited for a restaurant with many dishes and a long prep time.

Final Take

A commercial kitchen layout can make or break your restaurant. The more space you have, the better your chance of success for this type of business because it’s not just about cooking food. Many other factors go into maintaining high standards in terms of service and cleanliness, such as inventory management and point-of-sale systems, among others!