Commercial Kitchen Planner


1. Introduction

2. Planning basics

3. Flow Pattern

4. Checklist

5. How to use the kit

6. Essential design factors

7. Conclusion


Planning is the stage when the ultimate success or failure of a catering operation is decided.

The aim of planning a kitchen is to achieve a work area with the maximum efficiency, safety and which keeps to a minimum wastage of labour, energy and materials.

Kitchen design principles remain the same whether you are planning a large or small kitchen, except that space limitations have a bearing on the flow pattern efficiency in smaller kitchens. It is wise to always seek the advice of a professional and experienced kitchen designer.

Before you can start planning a kitchen you need a good basic understanding of the main types of food you intend to serve, the structure of menu's, kitchen flow patterns, what equipment is available and how each item of equipment can be used together with its capacity.

This Commercial Kitchen Planning Kit will enable you to prepare a basic kitchen design.

Gathering accurate information on which to base the final plan is extremely important. It ensures the most energy efficient and productive kitchen is established for your operation.


Planning basics

The menu is the essential link in the preparatory stage of planning a kitchen. It will determine the type of preparation space, cooking equipment and refrigeration facilities required for the kitchen.

When preparing the menu thought should be given to the number of staff who will be working in the kitchen and the number of customers to be served during the average shift. Initially it may be wise to have a number of alternative menu's available which will allow flexibility in case of space limitations.

Having prepared a menu, each dish should be broken down into its ingredients to assess the storage requirements, preparation techniques and methods of cooking. This analysis will also assist the assessment of space required for storage and preparation areas for appliances and for cooking and servery equipment in the proposed kitchen.

It is at this stage that the menu may be altered to suit the space available for the kitchen. Allowance should be made for future changes, such as to menus, to dining trends and to possible changes of kitchen staff.

The type of establishment will determine the style of menu to be prepared, whether it is a restaurant, function centre, café, brasserie or take away food business.

Based on the above considerations, a list of food storage needs, both dry and refrigerated and a list of preparation, cooking and serving equipment should be made.

Kitchen Planner part 2

Kitchen Planner part 3

Kitchen Planner part 4

Kitchen Planner part 5




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