Commercial Kitchen Layout: Do’s & Don’ts

A kitchen isn’t just a place to cook; it’s the very heartbeat of your food business.

Whether you’re planning a new venture or renovating an existing space, getting your commercial kitchen layout right is essential for the success of your business. There are some common mistakes that business owners make and best practices to follow when deciding and planning out your layout.

This blog aims to help you avoid common mistakes and learn the essential do’s and don’ts of kitchen layout planning.

Kitchen Layout vs Kitchen Design

First of all, before you even start planning your kitchen design, you should have a clear understanding of the difference between kitchen design and kitchen layout. While these terms are often used interchangeably, they refer to different aspects of the commercial kitchen creation process.

Kitchen design has to do with the overall aesthetic and style and includes considerations on the colour palette, materials, decorative items, and lighting. On the other hand, kitchen layout focuses on the logistical and practical aspects of a kitchen’s operations. A commercial kitchen layout is not just about mere aesthetics; it’s a make-or-break deal for your business. It refers to everything that is connected to functionality and efficiency, including food storage, counters, catering equipment and appliance placement, and workflow optimisation.

When planning a commercial kitchen, both design and layout are essential elements that work together inseparably.

Essential Pre-Design Considerations When Planning A Commercial Kitchen Layout

Before you get started with your commercial kitchen layout plan, you should have a solid understanding of what your operational needs are going to be. Some things you should consider are:

Your menu

The types of dishes you offer inevitably impact your cooking methods, the necessary kitchen equipment, how many workstations you will need and overall workflow. For example, if you provide gluten-free meals, you will require dedicated cooking equipment and tools, like fryers, to prevent cross-contamination. This also means creating distinct cooking areas for handling raw meat, seafood, produce, and allergen-free preparations.

Space Assessment

Trying to squeeze a large-scale design into a small space is not going to work. That’s why you need to make a realistic assessment of your space. Measure every inch, consider the ceiling height, and note the location of existing utilities (plumbing, electrical, gas).

Budget

Establish a clear, realistic budget upfront. This isn’t just about equipment; it includes installation, materials, ventilation systems, fire suppression, and professional fees.

Consider the Type of Business and Industry

Operational needs vary significantly by business and industry and can be influenced by seasonality and service models. Anticipate your service volume, peak-hour demands, staffing levels, and delivery/takeout needs. High-volume operations require layouts optimised for speed, while delivery services necessitate dedicated zones.

Tech Integration

Modern kitchens thrive on technology. Plan for seamless integration of Kitchen Display Systems (KDS), smart appliances, online ordering, and inventory management systems during the design stage.

Strategic Zoning, Layout and Workflow

The strategic zoning of your kitchen layout is key to creating a logical flow that supports your kitchen staff operations, enhances safety and maximises efficiency. Zoning involves designating specific areas, from food preparation areas to delivery zones, within the kitchen for distinct tasks or stages of the food production process.

The right kitchen zoning will help your kitchen staff keep the environment tidy, find the tools they need quicker, improve organisation and reduce the risk of cross-contamination.

Essential Zones Breakdown

A zone-style layout involves looking at the following aspects:

• Delivery/Receiving. This is the entry point for all goods. It must be a clear, accessible area for deliveries, ideally near storage.
• Storage (Dry, Refrigerated, Frozen): As we said, kitchen layouts are all bout logic and functionality. So this area should be positioned logically after receiving. It should have organised shelving, clear labelling, and strict temperature control.
• Food Prep: This is where raw ingredients are processed and should include ample counter space, dedicated sinks, and easy access to necessary cooking tools.
• Cooking Station (Hot Line/Cook Line): The heart of the kitchen, where the most important cooking equipment is placed. This area must be provided with robust ventilation to manage smoke and steam, fire safety measures, and heat-resistant surfaces.
• Plating & Service (Pass/Expediting): Once the food is ready, the dishes are assembled and garnished. You want this service area to be located adjacent to the cooking line for efficient handoff to servers and clear communication.
• Dish Return: This area needs to be separate from food areas, with sufficient space to deposit used tableware and dirty dishes.
• Cleaning & Sanitising (Warewashing/Pot Wash): Never underestimate this step. Insufficient space, dishwashers and washing stations can lead to bottlenecks and inefficiencies. This area requires multiple sinks, commercial dishwashers, and safe chemical storage.
• Waste Management: Again, this is a very important step to ensure food safety and hygiene and compliance with environmental regulations. You must have a dedicated area to manage food waste properly with strategically placed bins, clear labelling, and proper disposal.
• Staff Area (Optional): A dedicated space for breaks and personal belongings.
• Delivery/Takeout Zone (If Applicable): If you are planning a commercial kitchen for a restaurant that offers takeaways or home deliveries, you should include an area for assembling and handing off orders. Ideally, this should be separate from the main dining entrance so that drivers can come in without disrupting your workflow.

Planning Your Kitchen Layout: Do’s and Don’ts

Let’s have a look at some of the best practices to incorporate into your kitchen layout plan and at some common mistakes to avoid:

Do’s:

• Plan meticulously: Don’t rush the planning stage, and take time to consider and map out the entire workflow logically, from receiving to waste disposal, ensuring a smooth, linear progression. Understand how your menu could impact equipment and workflow, and if you have enough space to realise your plans.
• Prioritise safety and hygiene to avoid penalties and ensure compliance with current commercial kitchen regulations in the UK.
• Optimise storage and choose equipment wisely.
• Focus on ergonomics and design for flexibility.
• Seek professional advice. Planning a commercial kitchen layout, be it for a restaurant or school, is complex. Find professional commercial kitchen contractors who know the industry inside and out and offer high-quality equipment and expert advice from design to installation.
• Make sure all the most-used appliances and cooking equipment are grouped and positioned strategically to reduce walking within the kitchen and optimise efficiency.   
• Ensure equipment has consistent dimensions, especially height. Think about it: if all your cooking gear is the same height, moving pots and pans around gets way easier. That’s why having filler tables between your ovens and grills is key. They give you a spot to put stuff down or place the food into the dishes.
• Plan your layout so that electrical appliances are away from water. That might sound obvious, but it can often be overlooked. 
• Make sure to plan enough outlets and necessary equipment connections, as adding extra outlets later can be expensive and time-consuming.
• Look for cooking equipment that is easy to clean and maintain.
• For high-volume kitchens, think about capacity. Multiple ovens and increased hob capacity significantly enhance efficiency, while warming drawers, if feasible, further streamline service.  
• Think long-term. Consider potential growth and changes: dietary trends, delivery services, etc. A flexible design and layout will save you costly renovations down the line.
• Designate a separate delivery zone. If you plan on doing food delivery, ensure this area is conveniently located near the storage or far away from the kitchen to minimise disruption and speed up the handling of orders. 

DON’Ts:

• Ignore workflow or create bottlenecks. A common mistake is underestimating service and holding space. You need enough room for cooked food and dishes, both hot and cold, ready to be served. To ensure a smooth service and avoid clogging up your kitchen, put those areas right by the final cooking stations
• Don’t overlook waste management: Failing to manage waste properly can lead to hygiene problems and compliance issues.
• Don’t forget about tech integration
• Don’t underestimate costs, and ensure your finances can meet your expectations and goals
• Skimp on storage or misplace equipment.
• Installing small wash stations in your commercial kitchen. Yes, the core of a kitchen is the cooking process, but while this is true, you need to carefully consider your workload and needs and plan sufficient wash stations, or you’ll end up overwhelmed by piles of dirty dishes and nowhere to put them. 
• Don’t avoid drawers. Drawers are more functional than cabinets as they provide easy access to items at the back; however, concealed drawers (hidden behind cabinet doors) are usually more problematic as they require multiple steps to access.
• Don’t put your spotlights right above where people walk, or you’ll end up working in your own shadow. Instead, put the spotlights where the staff will actually be working: the counters.
• Never position the hob under a window to avoid the risk of the flame being blown out.
• Don’t prioritise budget over quality and durability, which often costs more in the long run. Don’t fall into the trap of short-term savings. Cheaper options might seem the right choice at first, but they often lead to costly replacements and repairs down the line. 
• Don’t position grills directly in front of the chef’s face

Final Thoughts

The layout and design of a kitchen are fundamental investments in the business’s future. A well-designed commercial kitchen layout not only enhances productivity but can also improve employees’ morale, as it makes their jobs easier. In turn, better employee satisfaction and enhanced productivity mean better service and, therefore, customer satisfaction across all industries.

On the other hand, a poorly planned kitchen can become a constant source of inefficiency, frustration, and risk.

By carefully considering the principles, zones, layouts, best practices, and regulatory demands outlined in this guide and partnering with experienced kitchen designers and consultants, you can create a space that maximises operational efficiency, minimises potential hazards, and ultimately drives profitability.