Checklist

To assist your planning process the following checklist provides a list of information required before preparing a sketch plan of the proposed kitchen:

- determine the style of food service to be established

- plan or measure the area available for the kitchen

- prepare the full menu

- prepare an ingredient list for storage needs

- prepare a list of preparation and cooking techniques

- list all the appliances necessary to carry out cooking and prep techniques

- establish the average number of customers to be served per session per day

In an existing building, prior to preparing a plan, check:

a) the location for goods and produce deliveries and a yard for waste storage

b) the size of doorways for delivery of new equipment

c) the area available for storage and an internal or external cold room location

d) is the available space sufficient and does it allow for a good production flow?

e) the location of existing water and gas supply and waste drains

f) the location of windows

g) the number and location of power points

h) access to dining areas

i) the condition of the floor for food service operation

j) the ceiling height and condition for location of the extraction canopy

k) the condition of the walls for food service operation

l) power availability - is a 3 phase electrical supply available if needed?

m) lighting levels for food service operation

- prepare a list of equipment and appliances required

- seek information, design specifications and equipment brands

- check existing equipment for possible re-use

- check the delivery frequency of supplies to determine storage requirements

- scale the kitchen on graph paper

- have your drawing checked by your equipment supplier

- seek quotations for the supply of equipment and building / service work

How to use this kit

Having made the decision to install a new kitchen or renovate an existing one, a number of facts and figures need to be established before the design stage:

- refer to the planning checklist and gather available information for the design

- acquire local council health, building, fire and planning regulations

- draw the available area accurately and to scale on graph paper

- check the flow pattern and the accuracy of the drawing

- check that available space is adequate to perform the required tasks

Kitchen Planner part 1

Kitchen Planner part 2

Kitchen Planner part 4

Kitchen Planner part 5

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