Resource CentreCommercial Kitchen Layouts How To Choose What Works For Your Restaurant
Commercial Kitchen Layouts: How to Choose What Works for Your Restaurant
Planning an effective commercial kitchen layout is essential for smooth, safe operations in any hospitality business. The right commercial kitchen set up depends on your menu, available space, staff workflow, and style of service. Below, we break down common restaurant kitchen layout options and their benefits to help you choose the one that best fits your establishment.
Common Commercial Kitchen Layouts
Each layout offers distinct advantages, tailored to different kitchen sizes, staff capacities, and cooking styles. These options also provide a practical starting point when considering a restaurant kitchen design layout for a new venue or renovation.
1. Assembly Line Kitchen Layout
A go-to setup for fast-paced commercial kitchens, this layout is all about speed and efficiency. It suits venues that rely on a consistent, high-output service model, where staff focus on specific, repeated tasks. This is a common commercial restaurant kitchen design for quick-service operations.
Best for:
High-volume, repetitive menus (e.g. function venues, hospitals)
Key features
Equipment arranged in a straight line
Dedicated stations for specific tasks (e.g., frying, grilling, assembling)
Streamlined food flow from preparation to service.
Benefits
Speeds up food production
Improves coordination and consistency between staff
Simplifies cleaning and maintains hygiene standards
Considerations
Limits flexibility and personalisation
Requires meticulous planning of kitchen workflow and utility access
2. Island Layout
Common in fast-paced commercial kitchens, this layout is all about speed and efficiency. It suits venues that rely on a consistent, high-output service model, where staff focus on specific, repeated tasks. This layout is a good fit for a kitchen layout of restaurant operations that need collaboration. It allows staff to move freely and communicate across stations.
Best for:
Larger spaces in hotel kitchens, show kitchens, restaurants, and catering venues, with multiple staff and collaborative workflows
Key features
Cooking equipment placed in a central island
Prep areas, storage, and cleaning stations surround the island
Benefits
Encourages teamwork and open communication
Easy access to tools and ingredients
Effective use of space in larger kitchens
Considerations
Requires significant floor space
Needs careful coordination between zones
3. Zone-style Layout
Often used in larger or more complex kitchen environments, the zone layout allows chefs to specialise within a clearly defined area. This setup keeps tasks organised and is a strong match for varied or high-end menus. It’s also a smart approach to commercial kitchen layout design, especially when each section must function independently.
Best for:
Medium to large restaurants, aged care kitchens, or multi-service venues with diverse menus or high service volumes
Key features
Kitchen divided into dedicated zones: prep, cooking, plating, cleaning
Each team works within their own designated area
Benefits
Reduces congestion and improves flow
Enhances task focus and efficiency
Can be scaled or customised to suit fine dining or casual dining
Considerations
Zones must be logically ordered
Storage and equipment must be distributed across zones
4. Galley Layout
Ideal for narrow or limited spaces, this layout keeps workflow tight and tidy. It’s commonly found in smaller venues where maximising every square metre counts, without compromising speed or safety. This layout is also considered a practical restaurant kitchen design layout for compact operations.
Best for:
Small kitchens (e.g. cafes, food trucks, ghost kitchens)
Key features
Two parallel benches with an aisle in between
A highly efficient, linear layout
Benefits
Maximises narrow or limited space
Separates prep and cooking efficiently
Great for small restaurant kitchen design
Considerations
Can feel cramped with multiple staff
Best suited to a single service line
5. Open Kitchen Layout
This layout blends back-of-house with front-of-house, offering diners a direct view of food preparation. It’s a strategic choice for venues wanting to build trust and add atmosphere through kitchen visibility. For many businesses, this is one of the more engaging commercial kitchen layout ideas that also contributes to the brand experience.
Best for:
Modern restaurants, bistros, and pubs that value transparency and guest interaction
Key features
Kitchen is fully or partially visible to diners
Often integrated with the dining area using an island or pass
Benefits
Builds customer trust and engagement
Creates an energetic dining atmosphere
Encourages staff accountability and cleanliness
Considerations
Requires excellent cleanliness and noise control
Well-designed ventilation to manage odours and heat, cleanliness and presentation are critical
6. Ergonomic Layout
Built with the well-being of kitchen staff in mind, the ergonomic layout focuses on reducing strain and supporting sustainable work practices. This form of commercial kitchen designing is becoming more common in venues where long hours and repetitive tasks are the norm.
Best for:
Any kitchen focused on staff safety and long-term operational efficiency
Key features
Designed to reduce movement and strain
Tools and storage are placed within easy reach
Benefits
Reduces fatigue and risk of injury
Speeds up repetitive kitchen tasks
Improves overall workflow and staff wellbeing
Considerations
Requires good knowledge of kitchen ergonomics
Layout should be adapted to your specific team size and flow
Considerations When Choosing a Restaurant Kitchen Layout
To get the most from your commercial kitchen fitout, factor in:
1. Layout Type: Choose one that matches your cuisine, service style, and space.
2. Space Planning: Make use of every square metre for prep, movement, and storage.
3. Efficient Workflow: Reduce staff cross-traffic and optimise task sequence.
4. Food Safety Compliance: Follow guidelines for separation and hygiene.
5. Staff Safety: Prioritise ergonomic movement, non-slip floors, and ventilation.
Why Work with a Commercial Kitchen Planning Expert?
Setting up a commercial kitchen involves more than just selecting equipment. Working with an experienced kitchen planning team can help you to create a well-planned restaurant kitchen layout that will:
Maximise kitchen design efficiency while meeting Australian food safety standards
Select and position the right commercial-grade kitchen equipment
Create a layout tailored to your business’s menu, space, and staff requirements
You might be launching a new venue or upgrading an existing space. At Caterlink, our knowledgeable team is ready to guide you through the process and recommend a layout and equipment that suits your needs. Get in touch to get practical advice on your kitchen setup and start cooking for success!