Food Service and The Commercial Kitchen Design

Food Service and The Commercial Kitchen Design

The kitchen is the heart of many businesses. If a successful kitchen produces good food efficiently and safely, then the business, be it a restaurant, cafe, or hotel, will flourish. If the kitchen goes down, the business goes down with it. Good service and good food experience do not make up for bad food or food that was only delivered after an excessive wait.

Many factors must be balanced to get a satisfactory whole.

First of all, was the kitchen purchased at a price that did not affect the business’s financial stability? Does the entire operation comply with health and safety legislation, and is it to the satisfaction of the environmental health inspector? If this is a restaurant kitchen open to customers, does it attract attention? Therefore, it is not surprising that many companies facing the task of creating a new commercial kitchen space turn to the services of a professional commercial kitchen design.

Hiring a team of professional commercial kitchen designers is the most constructive option. They will have access to the latest software and will be able to build a “virtual” kitchen with all selected equipment installed, which the customer will be able to “walk through.” The experience can be invaluable in identifying the bottlenecks mentioned above, and compliance issues can be identified and corrected before they occur.

food technology

Professionals are aware that two imperatives are constantly at work in any kitchen design: functionality and conformity, sometimes going in opposite directions. For example, it may be convenient to have washbasins in one place but legal to have them in another. Storage and food technology areas should be separated but should also be easily accessible to ensure uninterrupted production of the final product.

Before letting cooks get down to business, a business owner must take care of ventilation, lighting, first aid supplies, and dozens of other things. It is where the experience of a professional will be of great help, as he will be able to advise the kitchen owner on the appropriate rules and plans, striking the best balance between two conflicting needs.

A professional design team will also be able to advise the kitchen owner on the purchase of equipment. They know what a commercial kitchen needs, but they also know where to get it at the best price. It is an essential question in a field where there are many options and where many costly mistakes can be made.


It’s no surprise that hiring a professional commercial kitchen designer is the most sensible and cost-effective approach to commercial kitchen design.