Congratulations! You are about to embark on a new journey, whether it’s your first restaurant of your 5th one when designing a new restaurant kitchen or renovating an existing one, efficiency should always be your top priority.

The single most significant factor in your restaurant’s success is a well-designed and functional kitchen. A carelessly designed restaurant kitchen will guarantee that your employees will be unhappy, your patrons will get upset with the quality of service and food, and your restaurant will suffer.

Here are 4 key factors to focus on when designing your restaurant kitchen:

1.   Efficiency

There are many things to take into consideration when designing your restaurant kitchen. Your goal is to achieve ergonomics that create a smooth flow of operation, functionality and maximum utilization of space. If this is new construction, you can avoid costly mistakes by doing hours and hours of homework or you could choose to engage the professional designers at TRG Restaurant Consulting to help you custom-design the best kitchen concept to suit your menu…and your budget.

A renovation could run you considerably more money if it involves relocating the utilities, i.e. the water, gas, and electric. By hiring TRG, you could avoid costly mistakes here as well. They would be able to analyze the current set-up and make cost-effective suggestions to achieve the results you seek.

2.   Workflow

Once you have the opportunity to discuss what your venue will be with TRG Consultants, be sure to consult Chef – she will know the processes that are involved in the preparation of the various menu items and what special equipment may be required. She can guide you on the necessary functionality. Your Design Team should include these individuals to help you decide whether you need an assembly line or zone-style configuration; there are many creative solutions to help with space constraints.

Ideally, you may want to consider designing your restaurant kitchen with flexibility and versatility to change with the times. For example, you may want to test certain dishes before you incorporate them into your menu, replacing a slower-moving item. Re-inventing the menu should not mean reinventing your restaurant kitchen every time.

3.   Ergonomics

Your staff should always feel safe and comfortable working in the kitchen. Ensure clear emergency escapes, slip-proof flooring and clear paths to equipment. Ensure that food waste bins are located in the correct proximity to the prep areas, to help keep food off the floor. Design your kitchen for ease of use and easy cleaning. Incorporate a cleaning schedule that minimizes labor and promotes a clean, healthy work environment.

4.   Costs

Restaurant equipment is very expensive with the median cost of $425,000 (1). Specialized equipment can add thousands of dollars to that tab. Contact TRG Restaurant Consultantstoday to receive your no-obligation quote and see how you can design an efficient restaurant kitchen and stay within your budget.

Article Resources

(1)https://restaurantengine.com/startup-restaurants-typically-overspend/

https://possector.com/hygiene/restaurant-kitchen-design

https://trgrestaurantconsulting.com/benefits-efficient-commercial-kitchen-design/

https://www.missionrs.com/blog/sponsored-content/commercial-kitchen-layout-matters/