Having a well-designed layout for your commercial kitchen is one of the sure-shot ways of achieving success in your catering business. Greater work is accomplished in lesser time by the working hands and this goes on to add to the profitability of the business. The commercial kitchen layout planning is determined on the factors of space, budget and equipment to be used.
The following steps give an idea on how you can design your commercial kitchen in the best possible manner.
Deciding the menu in detail
Firstly, it is necessary to plan the menu or type of foods that will be offered by your commercial kitchen. Choosing the space or location of your catering business, planning for approvals or buying of kitchen equipment for hotels will follow later. In this regard it is also necessary to consider the menu that could be added in the future as you expand your business.
Deciding the equipment needed
Next is deciding the type of equipment needed for the preparation of all the food items. A list of commercial kitchen equipment manufacturers should be drawn so that the necessary enquiries can be done with them. Each item brought from the kitchen equipment manufacturers should fulfil the commercial health code requirements. The type of equipment as well as the counter surface area needed for the working will determine the space that will be required by your commercial kitchen.
Choosing the site location
After having a fair idea on the type of food preparation and the equipment space required, you have to choose appropriate location for your new business. You have to decide whether it should be started in an existing building or in a newly constructed one. The site should target customers, obtain municipal clearances and should be worked upon after confirming the dimensions, internal wiring, plumbing etc.
Planning the kitchen layout
Ergonomics should be the basic consideration while planning your commercial kitchen layout. There should be ease of movement between the employees and should provide for maximum functionality. Adequate room should be available to facilitate the bringing in and out of big vessels or bags of supplies freely and without any obstruction. This will eliminate any wastage of time in completion of various tasks and reduce fatigue and incidences of workplace injuries.
Clearing regulatory requirements
The concerned local regulatory authorities should be contacted to get your preliminary plans reviewed. Fire and health codes have to be fulfilled and other regulations regarding the location have to be satisfied. It is necessary to have a printed list of the same with you so that no item is overlooked. The blueprints and drawings of the internal installations and the external dimensions have to be approved by the authorities. After the necessary clearances are obtained then you can go ahead to do the actual constructing of your well planned and well-designed commercial kitchen.
Employ the services of professional architect
A building contractor or a professional architect can be employed for the purpose and he will bring your plans into reality based on all the necessary approvals which are obtained by you.