The grease trap is a major item that separates a commercial kitchen from a residential one. To remain safe and sanitary, a restaurant kitchen needs: Wastewater and cooking grease also must be safely disposed of. Waste: Cooking fumes, steam, and smoke must exit the building.Information: Cooks need to quickly see orders as they arrive in and leave the kitchen.Staff: Cooking and cleaning staff need an efficient workspace, and service staff need an efficient pickup space.Food: Raw ingredients need to flow into the kitchen, and prepared food needs to flow out of the kitchen.But there is more than just food to consider.Ī restaurant kitchen must allow for adequate flow of: Your kitchen will be larger if you have catering, drive-thru, or large-scale production cooking to accomplish. Most restaurants allocate 40% to 60% of their total space to the kitchen to allow adequate food prep, cooking, and server pickup space. The kitchen has the most significant technical needs of any part of your restaurant. They can usually advise you on loans and financing options too. Find a commercial real estate pro with restaurant experience to help you find the ideal restaurant location to rework. Reconfiguring an old restaurant to meet your needs costs much less than starting with a raw commercial space. Zoning ordinances also determine where you can vent kitchen fumes and smoke. Local ordinances may not permit drive-thrus, or you may need special permits for sidewalk seating and outdoor patios. This is primarily a concern for exterior signage and concepts that want to add drive-thru service. Most commercial buildings have rules about where you can receive deliveries and where entrances and exits can face. It is better to know what you can and cannot change before you draw your plans. You may be unable to move some walls or columns in your restaurant space. The availability of gas lines, electricity, ethernet cables, phone lines, and water lines will influence how you layout your restaurant space. You should also contact your landlord and local zoning board to learn about any restrictions impacting your choices.īefore you begin sketching your restaurant layout, you need to know these things: Get a copy of your restaurant location’s blueprints, or consult with a contractor to determine the most sensible places for your kitchen equipment, restrooms, and bar equipment. But in counter service restaurants, those ratios will be flipped-60% kitchen and 40% dining room-especially in restaurants with drive-thrus.īefore you fall in love with a particular restaurant layout, you’ll want to locate electrical lines, water lines, load-bearing walls, and areas where you can place floor drains. The industry standard allocates 60% of the restaurant’s square footage to the dining room and 40% to the kitchen.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |