A well-designed commercial kitchen is the cornerstone of any successful food service operation. An efficiently organized kitchen leads to streamlined workflows, enhanced productivity, and ultimately, greater profitability.
Key benefits:
- Enhanced operational efficiency through optimized workflow
- Improved food safety and health code compliance
- Increased staff productivity and retention
- Better consistency in food quality and service times
- Maximized space utilization and equipment functionality
This listicle will cover several aspects of commercial kitchen design to help you create an efficient and safe workspace. The key topics discussed will include the major components of a commercial kitchen, several types of kitchen layouts, and key considerations when choosing the best commercial kitchen layout for your needs.
Several types of kitchen layouts
- assembly line layout
- zoning layout
- galley layout
- island layout
- open kitchen layout
By considering these aspects, you can design a commercial kitchen that meets your specific needs and contributes to a more efficient and successful restaurant.
What Makes Up A Commercial Kitchen
Organizing kitchen components in a particular pattern can optimize performance and efficiency. Some restaurants may also configure the kitchen according to the concept or design of their facility.
You will be able to plan the layout of your commercial kitchen more efficiently if you know what components need to be included from the outset. Incorporate these components into your commercial kitchen.
Storage
Food storage can be categorized as dry storage, cold storage, and non-food storage. Storage areas for non-food items are categorized into three categories: disposable products, cleaning supplies, and clean dishes.
You should always keep cleaning and sanitation chemicals away from food, food equipment, utensils, dishes, and disposables to prevent contamination.
Food Preparation Station
Depending on the type of food on the menu, your commercial kitchen may have several food preparation areas. It is typical for food preparation areas to have two sections: one for processing raw foods and the other for sorting and mixing foods into batches.
This section should be near your storage area so cooks can easily retrieve fresh dishes, prepare them, and move them to the cooking area.
Cooking Station
In this area, you will find equipment including ranges, ovens, and fryers, which are used for making main dishes. The kitchen needs many pieces of cooking equipment unless your restaurant specializes in raw foods.
In the same way as the food preparation area, the meal cooking station can be divided into sections, such as the baking station, grilling station, and frying station. The meal cooking area should be located near the service area in the front of the kitchen.
Kitchen personnel can easily keep track of incoming order tickets with the help of a kitchen display system.
Service Station
Commercial kitchens conclude with a service area. It is here where your serving staff will pick up completed dishes to carry them to customers. The food will be displayed in warmers for customers to assemble their plates if you have a self-service or buffet-style restaurant.
To shorten the distance from cooked meals to customers, this area should be located directly before the meal cooking area.
Cleaning and Washing Station
Dedicated sinks are necessary for washing utensils, while dishwashing machines keep plates and pan fresh. Drying racks and other equipment necessary for cleaning and drying food produce, ingredients, and dishes are located in this area.
This area of the kitchen should be near the kitchen entrance to facilitate the quick drop-off of dirty dishes, as well as near storage areas so chefs can easily find clean food equipment and dishes.
Commercial Kitchen Layout Examples
1. Assembly Line Layout: The Fast-Casual Champion
The assembly line kitchen layout features a linear arrangement with storage/prep at one end, followed by a long central aisle flanked by workstations on both sides – typically hot stations (grills, fryers) on one side and cold prep (sandwiches, salads) on the other. The line ends with plating and expediting areas, while support areas like dishwashing are positioned off to the sides. This streamlined layout enables efficient high-volume production since staff stay at dedicated stations while food moves in one direction from start to finish.
- What It Is: A streamlined, linear setup where food moves systematically from prep to service
- Perfect For: High-volume casual dining and quick-service restaurants
- Key Benefits:
- Maximizes production speed
- Reduces staff confusion
- Ensures consistent portion control
- Minimizes cross-contamination
- Real-World Success: Nando’s perfectly exemplifies this layout, enabling their signature peri-peri chicken preparation with military precision
- Best Suited For: Chain restaurants, fast-casual dining establishments
- Pro Tip: Works brilliantly for restaurants with customizable but limited menu option
2. Island Layout: The Fine Dining Standard
An island kitchen layout centers around one or more freestanding workstations in the middle of the kitchen space, with additional equipment and storage arranged along the perimeter walls. This creates multiple workflow paths around the central islands, which typically house primary cooking equipment like ranges and grills. The design allows staff to easily move between stations and access equipment from all sides, making it ideal for smaller teams and restaurants where cooks handle multiple tasks. This layout promotes team communication and flexibility but requires more total space than linear designs.
- What It Is: Central cooking suite with peripheral prep and plating stations
- Perfect For: High-end restaurants where presentation is paramount
- Key Benefits:
- Enhanced communication between kitchen staff
- Better supervision of all stations
- Improved plate presentation
- Efficient use of premium kitchen space
- Real-World Success: The Ritz London’s kitchen epitomizes this layout, allowing their executive chef to maintain oversight while coordinating complex service
- Best Suited For: Fine dining establishments, luxury hotels
- Pro Tip: Ideal when you need to execute complex, multi-component dishes with precision
3. Zoning Layout: The Multi-Cuisine Master
A zoning kitchen layout divides the space into distinct functional areas or “zones” – typically separating hot cooking, cold prep, pastry, storage, and dishwashing into their own dedicated sections. Each zone contains all necessary equipment and storage for its specific function, allowing multiple types of food preparation to occur simultaneously without cross-traffic. This arrangement excels at preventing cross-contamination between raw and cooked foods and works well for restaurants with diverse menus, though it requires careful planning to ensure efficient communication between zones.
- What It Is: Distinct areas dedicated to specific types of preparation or cuisine
- Perfect For: Large-scale operations with diverse menus
- Key Benefits:
- Prevents flavor cross-contamination
- Enables specialized cooking techniques
- Supports diverse menu offerings
- Facilitates staff specialization
- Real-World Success: Harrods Food Halls demonstrate this perfectly, with separate zones for different global cuisines
- Best Suited For: Department store restaurants, food halls, large hotels
- Pro Tip: Essential for venues serving multiple cuisines simultaneously
4. Galley Layout: The Space Optimizer
A galley kitchen layout places equipment and workstations along two parallel walls with a central walkway between them, similar to a ship’s kitchen. One wall typically houses cooking equipment (ranges, ovens, fryers) while the opposite wall contains prep areas and cold storage, creating an efficient two-sided workflow. This space-saving design maximizes productivity in narrow spaces and works well for small teams, though it can become congested during peak service times since staff must share the same central corridor.
- What It Is: Equipment arranged along walls in a compact, corridor-style setup
- Perfect For: Small to medium-sized independent restaurants
- Key Benefits:
- Maximizes limited space
- Creates clear workflow patterns
- Reduces unnecessary movement
- Optimizes ventilation systems
- Real-World Success: Wagamama pioneered this layout in their earlier locations, making the most of narrow London properties
- Best Suited For: Urban restaurants, converted buildings
5. Open Kitchen Layout: The Theatre of Cooking
An open kitchen layout positions cooking and prep areas within view of the dining room, typically separated by a counter, glass partition, or low wall. The design often features a showcase cooking line along the dining room side, with support stations and storage arranged behind it. This layout creates transparency and entertainment value for diners who can watch food preparation, while also encouraging staff to maintain high cleanliness standards. The arrangement works well for restaurants wanting to create theater around cooking, though it requires careful attention to ventilation, noise control, and maintaining a professional appearance at all times.
- What It Is: Visible kitchen operations integrated into the dining space
- Perfect For: Experience-focused restaurants
- Key Benefits:
- Creates dining entertainment
- Builds customer trust
- Enhances restaurant atmosphere
- Motivates staff performance
- Real-World Success: Gordon Ramsay’s Bread Street Kitchen showcases this layout brilliantly, turning food preparation into performance art
- Best Suited For: Contemporary restaurants, chef-driven concepts
- Pro Tip: Requires extra attention to cleanliness and staff presentation
Comparing Kitchen Layout Examples
Key Factors to Consider When Designing A Commercial Kitchen Layout
Core Design Principles
A well-designed commercial kitchen seamlessly integrates efficiency, safety, and functionality. The design must balance operational flow with regulatory requirements while supporting menu objectives and optimizing available space. Success depends on thoughtful planning that considers both immediate needs and future adaptability.
Space Planning and Workflow
Effective kitchen design starts with proper space allocation – typically five square feet per restaurant seat, varying by concept. The layout should create a logical progression from receiving to service, minimizing cross-traffic and unnecessary movement. Equipment placement should cluster similar functions while maintaining adequate workspace, focusing on the natural flow from delivery to plate.
Safety and Compliance
Safety must be integrated at every level, from food handling zones to worker protection. This includes proper separation of prep areas, strategic placement of cleaning supplies, and essential safety infrastructure like fire suppression systems and emergency exits. Local health codes significantly influence design decisions, governing everything from ventilation requirements to hand washing station placement.
Equipment and Infrastructure
Professional-grade equipment selection must align with your menu and service style, while infrastructure planning should account for:
- HVAC systems for heat and moisture control
- Electrical capacity and backup systems
- Multiple water sources and drainage
- Ventilation to contain kitchen odors
- Storage solutions for all temperature needs
Technology
Modern commercial kitchens integrate key technologies to optimize operations. EPOS systems connect front and back-of-house, while smart equipment ensures cooking consistency through automated cycles. Digital displays and IoT sensors streamline service and monitor performance, with automated inventory systems tracking stock in real-time. Temperature monitoring maintains food safety compliance, while smart energy management reduces operational costs. These technologies work together to improve efficiency while providing valuable data for business decisions.
Efficiency and Maintenance
Energy efficiency and maintenance accessibility significantly impact long-term operations. Strategic equipment placement can reduce energy costs, while thoughtful layout ensures easy access for repairs and replacements. Modern designs often incorporate energy-efficient fixtures and smart monitoring systems to optimize resource usage.
Flexibility
A future-proof kitchen design embraces adaptability through modular equipment and versatile spaces. Strategic placement of utilities and multi-purpose stations allows for layout changes without major renovations. Rather than fixed-purpose areas, create flexible zones that can adapt to varying service demands and potential concept changes, protecting your investment as your business evolves.
Staff Considerations
An ergonomic design minimizes movement and reduces accident risks through proper counter heights, adequate workspace, and clear traffic patterns. Staff comfort requires attention to ventilation, floor materials, and workstation design. The most successful kitchens evolve from understanding daily staff movement patterns and proactively addressing operational bottlenecks.
Remember: A successful kitchen design creates a space that not only meets current operational demands but also adapts to future growth while maintaining efficiency and safety standards.
Making Your Choice
When making your choice, experts suggest these considerations for evaluating your commercial kitchen needs:
- Plan for Non-Disruptive Maintenance: Design layouts so equipment can be serviced without major disruptions.
- Elevate Equipment: Use plinths and coved flooring to prevent dirt buildup and maintain hygiene.
- Opt for Induction Cooking: Reduce kitchen heat, noise, and energy costs while improving efficiency.
- Use Multi-Functional Equipment: Save space with versatile appliances that serve multiple cooking needs.
- Install Remote Refrigeration: Centralized systems improve energy efficiency and reliability.
The ideal kitchen layout ultimately depends on your unique situation – there’s no universal solution. Consider your specific menu requirements, available space, staff size, service style, and budget constraints when planning your design. Take time to analyze your operation’s workflow and peak service patterns before committing to a layout. The most successful kitchens aren’t necessarily the most expensive or elaborate, but rather those that best align with their restaurant’s practical needs while leaving room for future growth.
