How you approach planning your commercial kitchen design will depend on many factors. Your needs will be different based on the sector. You will also have your goals and a vision for your new commercial kitchen.
This handy guide will walk you through the key considerations to help you create a commercial kitchen that maximises efficiency and safety while aligning with your business objectives.
Key Considerations in Commercial Kitchen Design
1. Space planning and layout
There is no such thing as a standard size or layout of a commercial kitchen. It will depend on many factors – concept, style of service, volume and menu mix, to name a few.
In essence, effective space planning forms the foundation of a functional commercial kitchen. Some elements to consider:
2. Determining the Appropriate Size
The size of your kitchen should correspond to your capacity and menu complexity. As a rule of thumb, you should look to allocate around 0.46 square meters of space per dining seat. Think about what the size of your dining area is and the number of sets planned and calculate proportionally to this.
This is where engaging experienced kitchen designers can help to ensure the space is tailored to your specific requirements.
Zoning for Efficiency
One of the most important elements to consider is zoning. Zones ensure your kitchen is safe, efficient, and fully compliant with UK commercial kitchen regulations, such as the Food Safety Act 1990.
In practice, this means dividing the kitchen into dedicated zones—such as preparation, cooking, service, and cleaning. This enhances your kitchen workflow and minimises cross-contamination risks. Each zone should be strategically placed to support a logical sequence of tasks.
Custom layouts
Your operational requirements and spatial constraints will impact any layouts. This why working closely with your commercial kitchen designers is key. Even before you start planning the layout, think about feasibility.
For example, you might want an open-kitchen layout in your restaurant but find that space limitations, ventilation needs, or health and safety regulations require a more enclosed or partially open design to maintain efficiency and compliance.
This is also where digging deeper into elements, such as how you currently use the space and pain points or inefficiencies, comes in handy. It allows you to understand the current state of play and helps you plan for the new commercial kitchen layout.
Of course, everyone has an idea of a perfect layout. A great kitchen designer will take this into consideration and have a creative approach to align your vision to what is feasible.
| Useful resources for space planning and zoning: Food Standards Agency (FSA) – Provides official UK guidance on food safety, including kitchen layout considerations for compliance Health and Safety Executive (HSE) – Offers advice on commercial kitchen safety, including zoning, ergonomics, and ventilation |
2. Workflow and ergonomics
Have you ever seen the documentary about the McDonald’s brothers? They pioneered the concept of commercial kitchen design that is fully optimised to their workflow.
Even in a domestic kitchen, there is a workflow you follow, and many of us plan our kitchen accordingly. For example, having your tea cups near your kettle means you’ll get that cup of tea done faster. It’s easy to plan this for your own kitchen of course, but how do you approach it at scale in a commercial setting?
Here are two considerations that might help:
Break down your workflow and optimise
Think about all the tasks you will need to do in your commercial kitchen and their natural flow. Equipment and workstations should be arranged to facilitate this flow. You should aim to reduce unnecessary movements and enhance productivity. For example, refrigeration units should be placed near preparation areas to streamline food-handling processes.
Consider ergonomics
Your kitchen workspace should be designed in a way that reduces discomfort and physical strain.
This includes elements such as adjusting workstation heights and ensuring adequate spacing between equipment. This won’t just prevent injuries and reduce fatigue; it will also lead to a more comfortable and, therefore, productive work environment.
3. Compliance and safety
Let’s face it, in the UK, and rightfully so, you cannot operate a commercial kitchen without adherence to health and safety regulations. Understanding this is crucial in commercial kitchen planning.
Make sure you get familiar with the specific regulations before you start planning. Here are a few top tips:
Regulatory compliance
Designing kitchens in line with local health codes, fire safety standards, and building regulations will ensure you avoid legal issues and provide a safe environment. This includes installing appropriate ventilation systems and using approved materials for surfaces.
Food safety measures
Incorporating features like separate storage for raw and cooked foods, handwashing stations, and easy-to-clean surfaces will help maintain high hygiene standards. We already mentioned the Food Safety Act as one of the cornerstone regulations to keep in mind.
Ventilation solutions
In commercial kitchens where food is prepared daily at scale, extraction and ventilation are critical elements. Implementing state-of-the-art ventilation systems will ensure excellent airflow, contributing to a safe and comfortable kitchen environment.
4. Flexibility and future-proofing
A commercial kitchen is hardly ever “a one and done” type of project. As your business changes, so will your needs and requirements. And it’s not just about reviewing and replacing outdated commercial kitchen equipment. Anticipating future needs is an important step in planning.
In order for your kitchen to remain functional and relevant long-term, think about the following:
Modular designs
If your menu changes or you switch to a different service style, modular elements will help you easily reconfigure the kitchen layout without a full redesign.
Technological Integration
Equipping your kitchen with the latest technology, such as smart appliances and automated inventory systems, can enhance efficiency and adapt to evolving industry trends. It is predicted that by 2030, automated kitchen equipment, artificial intelligence, and cloud services will be the norm. Get ready for this future now.
Sustainable Practices
Designing with sustainability in mind, including energy-efficient appliances and waste reduction systems, not only aligns with environmental goals but can also reduce operational costs.
5. Overcoming common layout challenges
We spoke previously about kitchen layouts. There is no one-size-fits-all. This is why addressing potential design pitfalls to ensure smooth operation is key in the planning stage.
Think about digging deep into elements such as:
Space constraints
If you are planning a smaller commercial kitchen, utilising vertical space for storage and choosing compact, multifunctional equipment will go a long way to maximising efficiency. Understanding the constraints of your space and using smart design is critical for creating a safe and efficient workspace.
Workflow bottlenecks
Your workflows should be regularly reviewed. This will help you identify and eliminate areas of congestion, ensuring a continuous flow of operations.
Safety hazards
Always think about potential safety hazards. Ensure clear pathways and place your equipment strategically to minimise the risk of accidents, creating a safer work environment.
Final thoughts
Your commercial kitchen design should include innovative and creative ideas optimised for your unique needs and constraints. Designing a commercial kitchen that aligns with your goals and vision requires thoughtful consideration of space, workflow, compliance, adaptability, and potential challenges.
By focusing on these key areas, you can create a kitchen environment that not only meets regulatory standards but also enhances efficiency and supports your business’s unique objectives.
Collaborating with experienced kitchen design professionals can provide valuable insights and ensure your kitchen is tailored to your specific needs, setting the foundation for business success.
Start planning your commercial kitchen today! Contact our experts now.
