Description
Restaurant kitchen interior design is an art that combines visual appeal and functionality. Turn the kitchen into a source of inspiration, creativity, and gastronomic delight with the right design. The restaurant kitchen is not just a workplace for chefs. It is an art and a scientific laboratory where you create dishes that leave an unforgettable impression.
However, it is also an important part of the restaurant’s interior design. Guests are always interested in how their dishes are prepared. And watching the cooks at work can be part of their entertainment. Therefore, the kitchen should be not only functional but also beautiful.
A poorly designed kitchen, where many people work with knives, fire, and hot liquids, can cause a lot of problems. Consider such factors as low labor productivity, loss of income, and the threat of non-compliance with safety standards.
So what should you pay attention to when planning a kitchen in a restaurant?
The rules of safety standards
Regulatory references you must take into account when designing a restaurant kitchen are related primarily to hygiene and food preservation to ensure food safety for customers. Consequently, these standards also determine the architectural design and organization of spaces within restaurant kitchens. In this case, take into account the various national and even local regulations in the design and construction phase of the kitchen.
Layout of the kitchen in the restaurant
Regardless of the size and type of restaurant, you must have enough space to store products, prepare food, and assemble orders. According to the main rule of thumb, the kitchen should occupy 30 to 40% of the total space of the restaurant. The remaining 60–70% are intended for the hall, toilets, bar, and lobby. Therefore, it is not the actual size of the kitchen that is important. It is the proportions relative to the rest of the space.
The first thing we need to do is find out what rules and regulations apply to the restaurant’s kitchen. These include the distance between food preparation and storage areas, the procedure for installing ventilation holes, and much more. Using these standards, we will create drawings that must be approved by the relevant authorities.
It is important to think in advance about the necessary equipment. These will be dictated by what products will be prepared in the kitchen. As well as how much space will be needed to store perishable products. After all, you want to equip the kitchen in such a way that your employees do not have to run back and forth or mindlessly carry heavy boxes and equipment. And, of course, we must strive to minimize the probability of an accident at work. Based on this, we come to the need to study the most effective options for the layout of a restaurant kitchen to choose the one that is best suited for you. In any case, together with the designer, you should consider a variety of kitchen layout examples. Here are some options.
Island kitchen design with a working area in the center of the kitchen
This layout is suitable for both large and small restaurant kitchens. A plus is that such a kitchen is easy to clean. The kitchen-island layout provides one main block of workspace for cooking in the center. And all the preparation stations and equipment on the outer perimeter. With such a layout, cooks will be able to move easily if there is enough space around the island table.
Zone restaurant kitchen interior design
The zone-tyle layout is suitable if your restaurant serves several items that must be prepared immediately upon ordering. For example, salads and smoothies. Thus, cooks have access to both cooked and still-to-be-prepared dishes. And each of them can focus on their work without interfering with each other.
This layout involves dividing the kitchen into different zones depending on the task at hand. Thus, the area of preliminary preparation of products, their grinding, and mixing can be marked in the room. All necessary tools and equipment will be placed directly at this station.
In a zone-style layout, the kitchen functions are separated through zones/blocks/stations. How the stations are assigned depends on what use you have for it. You can make one station dedicated to food prepping and one area for dishwashing.
Another way to assign zones is by dividing them based on the scale of preparation or cooking for the dishes you serve. For example, the grilling section is in one zone, and, frying is a separate zone with the equivalent cooking equipment needed for the task.
To achieve a good workflow, assign the stations in order of work sequence – first is the storage area, then the food preparation and cooking area, then the dishwashing area.
You can also assign one station for salad, one station for meats…and so on.
Assembly line restaurant kitchen interior design
The layout will be convenient for your quick-service restaurants. But also effective in any restaurant with a simple menu. Installation of an assembly line is ideal for an establishment with a large flow of preparation of the same dishes in several stages. Such a line is installed in one long row, starting from the ingredient preparation area. And moving to the hot food preparation area, ending with the order assembly and decoration area.
Perhaps one of the styles described above will be suitable for your restaurant. When planning the kitchen, as well as in the second stages of preparing the establishment for launch/relaunch, it is worth remembering that your ultimate goal is to ensure the safety and optimal efficiency of the work of the staff in the kitchen. By managing the process in the kitchen and outside it, it is possible to increase the level of satisfaction with the working conditions of employees. And reduce the amount of food waste, increase labor productivity, and ultimately increase profits by providing your guests with the best quality product.
Innovation and technology in restaurant kitchen interior design
In today’s fast-paced culinary landscape, innovation, and technology are essential to maintain a competitive edge. A modern restaurant kitchen design should incorporate cutting-edge equipment and systems to streamline operations, enhance efficiency, and elevate the dining experience. From energy-efficient appliances to intelligent inventory management, these advancements offer numerous benefits for both chefs and patrons.
Smart Kitchen Technology
A smart restaurant kitchen interior design is not as complicated and expensive as it sounds. Today, both professionals and homeowners can afford to equip a place for cooking with various smart gadgets.
Cooks working in a restaurant or cafe, as well as ordinary housewives who want to make their work easier by saving time on preparing food for the whole family.
The idea of a smart kitchen is based on three of the main principles of kitchen design:
- Small distances between objects, making the cooking process easier;
- Arranging the workspace in such a way that the owner feels as comfortable and safe as possible;
- Using high-quality and modern auxiliary materials (fittings).
The “Smart kitchen” system prioritizes convenience and functionality over traditional restaurant kitchen design. Pull-out drawers in kitchen cabinets offer a significant advantage over swing doors, providing full visibility and accessibility to stored items. While Kenyan consumers often prioritize cost over convenience, the long-term benefits of drawer systems are undeniable. Pull-out metal baskets also enhance organization and access, offering a superior alternative to fixed shelves and swing doors. Additionally, the correct installation of drawers and cabinets ensures ergonomic comfort in the kitchen. The proposed XL drawers are particularly suitable for storing large items, making efficient use of the lower kitchen space.
According to the general interpretation, a “smart kitchen” should have five distinct zones: a food preparation area, a workspace for cooking and meal assembly, a storage area for large utensils like pots and pans, a designated space for cleaning products and household waste, and a storage area for smaller utensils such as plates and cutlery sets.
Energy-efficient restaurant kitchen interior design
To enhance energy efficiency and improve visibility in your restaurant kitchen, consider these design strategies: Optimize lighting by installing energy-efficient LED fixtures and using natural light whenever possible. Implement ventilation systems with efficient hoods and exhaust fans to reduce heat and humidity, improving both energy efficiency and comfort.
Choose energy-saving appliances for cooking, refrigeration, and dishwashing to minimize energy consumption. Insulate walls, ceilings, and floors to prevent heat loss and gain, reducing the burden on heating and cooling systems. Design a layout that minimizes unnecessary movement for staff, reducing energy expenditure. Implement a regular maintenance program to ensure all equipment is operating at peak efficiency. By incorporating these elements, you can create a more energy-efficient and visually appealing kitchen that benefits both your business and the environment.
Ergonomic restaurant kitchen interior design
The kitchen is the area intended for food preparation and as such, it must have certain characteristics that make it safe for workers and that allow the food safety of consumers to be protected. It is the heart of the restaurant!
Appropriate dimensions and correct location in the restaurant imply organization and hygienic safety of the processes and correct routes of food, from the arrival of the raw materials to the supply of the prepared food, saving resources and time.
To this end, the kitchen must be designed in such a way as to respect the forward flow of the production cycle; Therefore, the professional kitchen must be built in such a way as to avoid return routes flow of sanitation and food processing.
access to raw materials -> pre-cooking preparation -> cooking -> possible garnish -> serving
Areas for washing and pre-processing meat and vegetables should always be identified. These areas, based on the dimensions of the kitchen, can be rooms separated from the rest of the kitchen with washable panels or functionally well-defined zones.
A square or similarly structured shape is preferable so that there are no narrow spaces that are difficult to disinfect.
Restaurant kitchen floor paving and wall finishes
The restaurant kitchen floor should be made of a smooth, washable, and waterproof material, with rounded corners and light-colored edges and sloped towards a siphon channel with a fine mesh grid.
But the walls should be smooth, washable, and easy to sterilize, in light colors with rounded corners, and covered with tiles or enameled with epoxy resins at a distance of 2 cm from the floor.
The kitchen can be connected to accessory rooms such as pantries, a washing area, a cold storage area, and the like, which will be taken into account and added to half of its surface area.
Restaurant kitchen pantry and warehouse design
The restaurant kitchen pantry should be located in a separate space. It is also possible in the basement, provided it is clean and has sufficient height.
Therefore, it must be a place that is not accessible to the public. Where no manipulation of food can be carried out. And intended exclusively for the preservation of food in the appropriate freezers. The floor and walls must be smooth and washable.
The restaurant kitchen warehouse must be equipped with shelves made of washable material, intended to contain non-perishable foods.
In this case, food preservation in the restaurant kitchen is carried out using 4 devices of refrigeration:
- Refrigerator for cooked products, ready meals, and semi-finished products
- Cold refrigerator for meats
- A refrigerator for vegetables
- Cold refrigerator for other foods such as sausages, milk, and derivatives.
For cold and frozen foods, it is sufficient to have a single refrigerator, even if it is advisable to have a spare one.
Restaurant kitchen dishwashing area interior design
In the area dedicated to washing pots and dishes, etc., food processing is not permitted. The minimum area must be 5 m² and in special cases, it may be located in the same space as the kitchen.
Facilities and equipment in restaurant kitchen interior design
The facilities and equipment must be adapted to the needs and type of food prepared and must be designed to facilitate cleaning and disinfection. For example, the cooking island in the center of the room raised from the floor, is preferable to one leaning against the wall and close to the floor.
Likewise, work surfaces, storage shelves, and all elements present in a restaurant kitchen must be made of a material suitable for contact with food, smooth and continuous, easy to wash and disinfect.
Commercial kitchen stainless steel tables
Food preparation tables should be made of stainless steel and are standard restaurant kitchen equipment, as the food being prepared, particularly meat, must be prepared in this type of material. Stainless steel preparation tables can be free-standing or connected to other equipment, depending on the kitchen configuration.
Restaurant kitchen countertops
Professional countertops are standard in a restaurant kitchen. The optimal location is in the center of the kitchen.
The central module is usually made up of a hob with more burners and grills that can be alternated, each burner having its knob, while it is advisable to place one or more ovens under the hob. The cooking modules must be accompanied by an extractor hood.
Restaurant kitchen sinks
Restaurant kitchen sinks should be stainless steel or ceramic with non-manual taps (pedal or photocell operated). The meat and vegetable section should have its sink and counter and should have specific tools that can be used to perform other functions after thorough washing.
Commercial kitchen dishwasher
A professional dishwasher is essential because it helps prevent the spread of diseases caused by bacteria and food.
Restaurant kitchen fridge
Refrigerators are mandatory for any restaurant kitchen because many food products must be kept at a minimum temperature, as required by food safety parameters. Freezers: are essential for preserving food that is not used immediately.
Blast chiller
The Blast chiller is a tool that allows you to quickly reduce the temperature of freshly cooked food or raw materials (raw food), allowing it to be stored in a freezer or refrigerator. Although it is not mandatory, it is recommended.
Styles Used in Restaurant Kitchen Interior Design
The kitchen interior design should match the style and concept of the restaurant. For example, a Japanese restaurant can incorporate traditional Japanese elements like shoji screens, tatami mats, and bonsai trees. For a modern restaurant, minimalism and modern technologies are important.
Restaurant kitchen interior design can include different styles depending on the concept and purpose of the establishment.
There are different areas in a restaurant kitchen
Reception area
The reception area is where suppliers can unload products. It is one of the areas of the restaurant kitchen where the items have not yet been disinfected.
Commissary
This is a very important area within the restaurant kitchen, as it is responsible for the storage and preservation of non-perishable foods. In this area, the entry of sunlight must be avoided. But it must have a good ventilation system and a controlled temperature.
Hot kitchen interior design
It is one of the largest areas of an industrial kitchen; this is the center of the kitchen, and you have direct contact with food preparation.
Cold kitchen interior design
This is the place in the Industrial kitchen that is responsible for preparing salads with their respective sauces, starters, cold dishes, and pastries. It is one of the areas of the restaurant kitchen in which the butcher shop is located. The main refrigeration equipment, such as refrigerators, wine cellars, and freezers are located here.