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Things to Consider When Planning a Commercial Kitchen

Chef in a Commercial Kitchen

Every kitchen requires proper planning for safe and effective operations. When planning the kitchen of a residential property, people usually do not look beyond basic aspects such as layout, color of walls, cabinet design, lighting and other such factors. Planning a commercial kitchen, however, you also need to consider factors such as menu, equipment required, space utilization, and local laws. It is, therefore, advisable to bring in a food industry consultant. To help you get started, we have listed a few important things to consider when planning a commercial kitchen. Read on.

1. Menu

Deciding on the menu is one of the major considerations when planning a commercial kitchen. Before getting started on the design of your restaurant, create a list of food items you plan to serve. Take into account all important considerations, such as preparation equipment and storage of food items. Careful planning of menu will help you avoid costly changes in equipment or construction at a later stage. If you are looking for the perfect menu or food service planning and design process, hire a food industry consultant.

2. Equipment Required

Another major thing to consider in designing a commercial kitchen is assessing what equipment you need to appropriately prepare the items on your menu. Make a list of all equipment you will need including, storage, refrigerators, ovens, culinary tools and displays. Always make sure that all of your equipment should meet industry health and safety standards and commercial health code requirements. The size and amount of your equipment will explain the size and space of your kitchen.

3. Commercial Site

After deciding on the menu and required equipment, you need to select an appropriate site for the location of your commercial kitchen. Whether you are planning to construct a new kitchen or remodeling an old one, contact your local zone commission to make sure your site adheres to zoning restrictions and laws. Hire a facility planning consultant, such as HPG Consulting, to help guide the way. A facility planner can help you take accurate measurements and plan doorways, electrical outlets, windows, plumbing lines, and floor drains.

4. Building Inspection

Contact your local building inspector who can review your food service management and design plan. Consulting a building inspector help you to assure that your commercial kitchen meet all health and fire codes. It will cost you more if you had to remodel your kitchen after construction to satisfy inspection requirements. It is always advisable to ask for a copy of rules and regulations from a building inspector before designing your commercial kitchen.

Looking for Food Industry Consultants?

When planning a commercial kitchen, hiring a food industry consultant helps ease the ride. HPG Consulting specializes in conceptualizing flawless commercial kitchen designs and help execute the project from beginning to end. Whether you are looking for food service management for a new hotel or need to revamp your old restaurant, we promise excellence to our customers. For more information on food service planning and design, call us at +91-11-43505228/29 or + 971-56-373-8349. You can also fill out our contact form to get in touch with our commercial kitchen design experts.

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