To the untrained eye, commercial kitchens often look similar. However, there is no generic, standard rule for all kitchen design. The decisions you make at the design phase are critical for key performance parameters such as speed of service, efficiency, safety, wage control and a host of other important metrics. Here at The Collective, we have designed and optimised kitchens for every type of venue, we have also worked in countless kitchens during busy long shifts and single chef lulls. We know that getting your kitchen design right from the very beginning is critical. Here are our top tips!
#1. What’s the end goal?
“Know your end goal and design your kitchen towards it right from the start”
It is true that there are standard design layouts that provide the flexibility for various cuisines, but these come with significant costs to optimisation. A ‘one size fits all’ approach is not always the path forward.
Consider and define your end goal. Know your cuisine, your menu style and fit your kitchen for purpose. Make the design and layout as efficient as possible for your venue. For example, if you have a large fry section you may need two fryers. If you are heavy on steaks, it is often more efficient to have the oven next to the grill for finishing. The more clearly you define your end goal, the more efficient you can design your kitchen to be.
Even if you intend to lease out the space to a potential operator, it is still important to narrow down your intended target segment and steer in the right direction during the design stage. For example, fine dining, casual dining, Asian cuisine, Indian cuisine all require different equipment and layouts to operate at a high level of efficiency.
#2. Own your aspirations!
“Your aspirations for your venue SHOULD influence the kitchen design”
What is your concept, who is your target market and what sets you apart from the rest? Are you aiming to be a hatted venue? Is your kitchen aligned to your aspirations? We have worked with many owners and many an aspiring chef over the years. The higher the calibre and the greater the aspiration of the chef, the more control and input he or she will desire over the kitchen layout and the equipment. Each of these chefs seeks a different medium and canvas to create their masterpiece. Some prefer induction, some fossil fuels, and yet others gas. Some require dry ageing, others want to cure and smoke their creations. It all comes down to aspirations.
If your aspirations for the venue are at the premium end, or if you want to showcase an impressive open kitchen to your guests, it is important to design your kitchen accordingly. Have a clear vision and engage your chef early to ensure that expensive requests for change and re-customisation later are minimised.
#3. Understand compliance
“Design your kitchen to comply with the relevant building & health codes from the beginning”.
Now for the pesky bit. Different states have different rules and it is important to understand yours. It might be the distance between bench spaces and access points, or the minimum spacing between flame and oil. Walls, partitions, spark arrestors in fossil hoods, it is a minefield of regulation out there. Ensuring that you are up to speed with all design compliance requirements relevant to your state or territory will often save you time, money and headaches down the track.
#4. Cost vs Efficiency / Reliability
“You get what you pay for!”
If you need a car that gets you from 0 to 100km/h in 5 seconds, looks great and runs smoothly for years, you are going to have to pay a lot more for it. There are many different makes and models of kitchen equipment out there in the market, and it is important to match these to your requirements and budget. Consider the task, time and labour involved before making your choices.
For example, a reverse osmosis dishwasher that polishes your cutlery will cost you twice as much initially but will pay for itself in wages saved over time. Running your refrigeration with twin compressors may be cheaper initially, but having a more expensive quad compressor refrigeration system splitting the load will bring long term reliability and ensure that you do not have to stop trading even if a compressor or two fail (which will happen eventually).
Tried and tested brands often cost a little more than budget imports, but they are time tested for their reliability. It is also easier to get parts for them if and when things break down. There is a brand for every budget, but the key point is the importance of weighing the initial cost savings against the expense of breakdowns and lost trading revenue.
#5. Go with the flow
“Every step counts”
It is extremely important to consider flow not only from a kitchen management point of view, but also from an integrated service perspective. The fewer the steps behind the ‘cook line’ and the fewer the crossovers, the better. It is important to define and design kitchen sections with one chef holding the fort in each. Not having a chef enter into the next chef’s space is ideal. It improves efficiency and also reduces the risk of accidents and injuries (hot pans and chefs crossing paths constantly is never a good idea!).
Low service days should also be taken into consideration during the kitchen design process. A tight and efficiently designed kitchen will enable a single chef to utilise more than one section during low periods. The number of sections will ultimately decide your wage bill at the end of each week. Less steps, no crossover and complementary side-by-side layouts manageable by a single chef is often the smartest option.
From a service perspective, map the travel path of your wait staff and ensure that there is no crossover with the kitchen staff or the cook line. A circular path that enables your wait staff to drop off dirty plates, collect food that is ready for serving and step right out to the tables is ideal, allowing you to adopt a ‘no empty hands’ policy with the service team.
So there you have it, our top 5 tips for designing an efficient and fit-for-purpose kitchen for your venue. Should you require any assistance in designing the perfect optimised kitchen for your venue, contact us and we will be happy to deliver!