The Fundamentals of Efficient Restaurant Design, Provided by Oswalt Restaurant Supply

Choosing the right restaurant design for an efficient restaurant kitchen can be a challenging task. Determining the right restaurant equipment given space limitations and cost considerations can be very difficult to determine. And choosing the right equipment to allow your staff to be their most efficient can be a frustrating endeavor. Also, taking short-cuts to save a little now may cost a lot later on. To help you on your journey of designing, or redesigning your restaurant kitchen, we have compiled a few things to consider.

Commercial Kitchen Equipment Layout for Maximize Efficiency

The layout of common appliances will affect energy efficiency and staff effectiveness. For example, placement of commercial kitchen equipment, both small and large, in relation to vent hoods will affect energy usage. Also, proper air flow throughout the kitchen will make for a more productive staff and cleaner environment. Food preparation areas in relation to storage equipment and cooking areas are important as well. A proper design will allow staff to minimize steps while preventing them from running into each other. Small reductions in movement within a kitchen can dramatically affect efficiency and profitability.

Food Type and Restaurant Category

The type of food being prepared can dramatically influence the type of equipment needed, such as commercial refrigerators, and how that equipment is utilized. And storage and food preparation areas will necessarily be different as well. The requirements of a kitchen preparing Mexican cuisine will differ considerably from a restaurant serving Asian cuisine. This also includes the needs of the staff from the chef to dishwashers and cleaning crew.

Kitchen and Appliance Size

The space of your kitchen and the size and type of appliances should be directly related to the dining area, or more specifically, the number of seats served. Appliances that are too small for the capacity of the restaurant will only lead to efficiency problems. Conversely, appliances that are too large will consume valuable kitchen space, also reducing kitchen efficiency.

Water Supply & Drainage and Electrical and Gas Accessibility

When designing a restaurant, advice from service providers, such as plumbers and electricians should be taken with careful consideration. These professionals may know best how to get gas and electricity into a kitchen, but they most likely have little or no experience in the functionality of a kitchen. Having a well designed kitchen before construction begins will result in a more efficient kitchen and profitable restaurant.

Mistakes to Avoid

Listen to your staff, but don’t “give-in” to all their requests or demands. While your kitchen staff needs the proper tools to do their job well, they may not be aware of the options or alternatives available that may actually work better for them.
Beware of kitchen supply stores that want to sell you the latest and best equipment, or the special deal that they happen to have on the floor. Restaurant Equippers that advise you on the equipment that truly meets your needs may miss out on a larger sale, but realize that they will be gaining long term trusted customers.
Listen to service providers such as plumbers and electricians, but question their recommendations. They may advise on a layout that is more efficient for them, but not for an efficient and functional kitchen. Holding true to your design may cost a little more at the beginning, but will provide savings later on.
Oswalt Restaurant Supply is a nationwide restaurant kitchen designer, commercial restaurant supply store, and commercial kitchen equipment provider. To learn more about how your restaurant may become more efficient, or for any other questions or requests, please send us a message or call us at (405) 843-9000.