commercial kitchen design

It's the space where dishes are finished, so here you.While we're glad you're looking forward to designing your next restaurant, it's not the first step in opening or continuing your restaurant empire.We listen and try to best understand the client's process in the kitchen, as well as their means of presenting food to their customers, so that the layout can meet.The return on this modest investment can save you an estimated $70,000 in the first year of operation alone (see food service consulting & design partial benefits analysis below).You should consider aspects of your kitchen that go beyond food safety, such as fire safety and waste disposal.

This is useful for faculty members and students of architecture as well as of.Architectural design aspects of commercial kitchen design (for canteen and restaurants) are explained in this video.This allows you to efficiently grab fresh ingredients, prepare them, and move on to the cooking area quickly.Smooth operation is achieved based on the basics of kitchen efficiencies.Before you design your commercial kitchen you can see it:

Below are six commercial kitchen layout examples you'll find in most restaurants:We break down each individual step into basic culinary principles and implement strategies to execute them while maintaining the highest quality and sanitary standards.Brick walls have a theme of the vintage kitchen of the previous age.