Types of Commercial Kitchen Layout & Ideas for Your Restaurants

When it comes to designing a commercial kitchen layout, there are various types to consider, each offering its own unique advantages. Hospitality business owners must carefully consider the needs of their establishment and the type of dishes they plan to prepare. Here, we will explore some popular commercial kitchen layout types and provide ideas for restaurant owners to consider. Each layout has its own benefits, so it is important to choose one that suits your establishment’s needs, the type of food you will be preparing, and the size of your kitchen. By carefully considering the designing process and consulting with a professional commercial kitchen designer, you can create a functional and efficient kitchen.

Types of commercial kitchen layouts

The layout of a commercial kitchen plays a crucial role in ensuring efficient workflow and optimal use of space. Each offers a unique approach to organising the kitchen space and various advantages depending on the type of restaurant and its specific needs. By understanding the pros and cons of each layout, restaurant owners can design their kitchens to optimise workflow, food safety, and ultimately enhance the overall dining experience.

1. Assembly line kitchen layout

An assembly line layout in a commercial kitchen is a concept where the kitchen is organised in a linear manner, resembling an assembly line in a manufacturing facility. This layout is designed to optimise efficiency by ensuring the smooth flow of food preparation from one station to another.

Characteristics of an assembly line layout include the placement of kitchen equipment such as stoves, fryers, and ovens in a linear fashion. Each station is assigned a specific task, whether it is frying, grilling, baking, or assembling dishes. Additionally, countertop space, preparation tables, and storage are strategically positioned within reach of each station.

Several successful restaurants and food establishments utilise this type of kitchen layout because of it’s advantages.

1. It improves overall speed and productivity by reducing the time spent on movement and maximising the use of cooking tools and equipment.
2. Promotes better organisation and coordination among kitchen staff resulting in consistent and high-quality food preparation.
3. Lastly, an assembly line layout optimises the utilisation of the available kitchen space, making it easier to keep things clean and meet health standards.

While the assembly line layout is built for speed, it might not be suitable for all restaurant types. Since it’s created for a linear preparation process and focused on repetition of specific actions, this kitchen layout type can limit lead to lower quality and lack of personalisation or creativity.

Considerations for implementing an assembly line layout in a commercial kitchen include careful planning of the flow of ingredients and finished dishes, as well as ensuring that electrical outlets and utilities are adequately placed to support the specific needs of each station

2. Island layout

The island layout is a popular choice for commercial kitchens due to its efficient workflow and ability to accommodate multiple kitchen staff. This layout involves placing the cooking equipment in a central island, with sufficient space for food preparation around it.

This layout is a practical option for commercial kitchens because of its advantages.  

1. In an island layout, the cooking equipment such as stovetops, ovens, and fryers are arranged on a central island, allowing for easy access from all sides.
2. It promotes collaboration among kitchen staff, as it helps to streamline the workflow, promotes collaboration among kitchen staff, and they can easily communicate and share tasks.
3. The island restaurant kitchen layout offers ample room for preparing food. Preparation tables, chopping boards, and sinks are strategically positioned around the central island, guaranteeing that essential cooking equipment and ingredients are easily accessible, cutting down the time spent searching for utensils or ingredients.

The main disadvantage for this type of kitchen layout is that necessitates coordination and communication between food preparation and cooking areas and may not be appropriate for smaller kitchens due to the space required for the main island.

One example of the island layout in commercial kitchens is the “assembly line” style, commonly used in fast-food restaurants. It involves a linear arrangement of cooking stations, allowing each staff member to focus on a specific task, such as grilling, frying, or assembling the final product.

3. Zone-style layout

The zone-style layout is another popular choice for commercial kitchens due to its efficiency and optimised workflow. This layout divides the kitchen into different zones, each dedicated to specific tasks such as food preparation, cooking, and clean-up.

The effectiveness of the zone-style layout can be seen in various restaurant settings for the following reasons:

1. Zone-style layout promotes a smooth and organised workflow. By keeping similar tasks together, kitchen staff can work efficiently without interruption. For example, the food preparation zone will have all the necessary tools and equipment for chopping, slicing, and measuring ingredients.
2. In addition, the zone-style layout ensures that the kitchen staff can work simultaneously without getting in each other’s way, especially during busy periods. This prevents congestion and improves the overall speed and efficiency of the kitchen.
3. By dividing the kitchen into specific zones, restaurants can efficiently carry out tasks such as food preparation and cooking while maintaining a streamlined and organised environment. Zones are strategically placed to minimise movement and maximise productivity. Similarly, in a fine dining establishment, the zone-style commercial kitchen layout can incorporate separate zones for salad preparation, baking station, and sauce making.

When implementing a zone-style layout, it is important to consider the flow of the kitchen. Place the zones in a logical order that follows the sequence of cooking tasks. Also, ensure there is enough space for staff to move comfortably and for the storage of raw foods, utensils, and kitchen equipment.

4. Galley layout

The Galley layout is a popular commercial kitchen layout design that is commonly used in small kitchens due to its efficient use of limited space. This layout features two parallel counters with an aisle in between, allowing for a linear flow of food preparation.

There are plenty of advantages to a galley kitchen as follows:

1. The Galley layout maximises efficiency by optimising the space available. The counters on both sides of the aisle provide ample workspace for various tasks such as food preparation, assembly, and plating.
2. This layout is ideal for small kitchens where space is limited. It allows for easy organisation and separation of different stages of food preparation. For example, one counter can be dedicated to raw food preparation, while the other counter can be used for cooking and plating. This separation helps to maintain high standards of food safety and hygiene.
3. Its two parallel counters and aisle create a linear flow of food preparation, making it ideal for optimising limited space.

Some examples of small commercial kitchen layout designs that utilise the Galley layout include food trucks, ghost kitchens, and small cafes. These establishments benefit greatly from the Galley layout as it maximises the use of their limited kitchen space. It allows for efficient flow and easy coordination among kitchen staff, resulting in a smooth and effective operation.

In conclusion, the Galley layout is a practical and efficient commercial kitchen layout design that is commonly used in small kitchens. Various small commercial kitchens, such as food trucks and ghost kitchens, often incorporate this layout to maximise efficiency and productivity.

5. Open kitchen layout

Open kitchen layouts have become increasingly popular in commercial kitchens, especially in restaurant settings. This layout showcases the food preparation process by providing a clear view of the kitchen from the dining area.

One example of an open kitchen layout is the “kitchen display” design, where food is prepared and displayed in front of customers. Another example is the “island layout,” where a central cooking station is surrounded by seating areas for customers to watch the chefs in action.

There are several benefits to using an open kitchen layout.

1. It enhances the dining experience by creating a sense of transparency and allowing customers to see the quality and care put into their meals. 
2. It also provides an opportunity for kitchen staff to interact and engage with customers, creating a more personal and immersive dining experience.

However, there are some considerations to keep in mind when implementing an open kitchen layout. Maintaining cleanliness and managing noise levels are important to ensure a pleasant dining environment. Additionally, proper ventilation systems must be in place to handle the heat and odours generated by an open kitchen.

In conclusion, the open kitchen layout offers a unique and interactive dining experience for customers, allowing them to witness the culinary process firsthand. By carefully considering the benefits and considerations, restaurant owners can create a successful and engaging open kitchen environment.

6. Ergonomic Layout

An ergonomic layout is essential for any commercial kitchen, as it prioritises the efficient workflow and minimises strain on kitchen staff. This layout not only improves productivity but also reduces the risk of injuries in the workplace.

Here are some advantages of having an ergonomic commercial kitchen layout. 

1. It significantly improves productivity and reduces injuries by facilitating an efficient workflow and minimising strain on kitchen staff.
2. By incorporating these design elements and considerations, businesses can create a safe and ergonomic environment for their kitchen staff, ultimately resulting in a more productive and enjoyable dining experience for customers.

To create an ergonomic commercial kitchen layout, several key considerations and design elements must be kept in mind. Firstly, the kitchen should be organised based on the workflow, with different stations strategically placed to ensure a smooth and logical flow of operations. By minimising the distance between stations, staff can easily move between areas, saving valuable time.

Additionally, free space should be provided for food preparation, ensuring that all necessary ingredients and tools are within reach. This prevents unnecessary stretching or bending, reducing strain on the kitchen staff’s muscles and joints. Adequate counter space and storage space are also crucial to maintain a clutter-free environment and minimise the risk of accidents.

Proper placement of commercial kitchen equipment, such as fryers or baking stations, along with easily accessible cooking tools and prep tables, further enhance efficiency and reduce strain. Consideration should also be given to the placement of electrical outlets, allowing for convenient and safe usage of appliances.

Restaurant Kitchen Layout Considerations

When designing a restaurant kitchen layout, there are several considerations to keep in mind in order to ensure efficiency, functionality, and a smooth workflow. From choosing the right kitchen layout to organising different stations and optimising space, each decision plays a crucial role in creating a well-designed kitchen that meets the needs of the restaurant and its staff. 

1. Types of Kitchen Layouts – Each layout offers its own benefits and is best suited for specific types of restaurants and menu styles.

2. Optimised Space – Another aspect to consider when designing a restaurant kitchen layout is optimising space. A well-designed layout utilises the available square footage effectively, ensuring that there is ample space for food prep stations, cooking tools, storage, and traffic flow.

3. Workflow and Efficiency – An efficient restaurant kitchen layout considers the workflow and the movements of the kitchen staff. The layout should minimise the distance travelled between different stations and ensure a logical flow of tasks.

 4. Food Safety and Storage – Food safety is a critical consideration in any commercial kitchen. The layout should adhere to standards for food storage and ensure proper organisation and separation of raw and perishable foods. It should also accommodate adequate storage space for both dry and refrigerated goods. 

5. Safety – When designing a commercial kitchen layout, it is crucial to prioritize safety considerations to ensure the well-being of kitchen staff and prevent accidents or injuries. Implementing safety measures is of utmost importance in a fast-paced and high-stress environment like a commercial kitchen.

By taking into account factors such as the type of restaurant, the menu, and the available space, restaurant owners and designers can create a kitchen layout that promotes productivity, food safety, and a seamless dining experience.

Hire a Professional Commercial Kitchen Designer

Hiring a commercial kitchen designer can be incredibly beneficial when it comes to creating an efficient and functional kitchen layout. Commercial kitchen design consultants have extensive experience and expertise in designing commercial kitchens, taking into account factors such as workflow, equipment placement, and safety regulations.

With their knowledge and creative problem-solving skills, they can create a layout that maximises space utilisation, minimises cross-traffic, and enhances the overall efficiency of the kitchen. Additionally, a commercial kitchen designer will also have a thorough understanding of health and safety regulations, ensuring that the kitchen design complies with all necessary standards.

Here at Caterlink, we work closely with business owners to ensure that their kitchen is optimised for maximum productivity and smooth operations. We assess the specific needs and requirements of the business, considering factors such as the type of cuisine, the volume of food preparation, and the available space.

Contact us and we will take care of the complex process of kitchen layout and planning, leaving you with a well-designed, functional, and safe space to carry out their culinary operations.