Choosing the right blueprints for your kitchen is one of the most critical decisions any new proprietor must make. While the vast majority of customers will never set foot into the kitchen, it will be the determining factor if any customers will set foot into your restaurant.
Due to the many different types and configurations of restaurant kitchens, you should enter into this process with a clear sense of where you want to take your restaurant.
There are many different categories for restaurants and even more configurations for their kitchens. Among those that we will preview today are casual dining, upscale restaurants, and mobile catering.
The first blueprint of a restaurant kitchen is the casual dining format.
- This configuration is popular in the United States with most sit down chain restaurants.
- The kitchen is equipped with various tools and stations that allow for an organized and efficient area to prepare food.
- The design also reduces the number of cooks needed by placing all the stations close enough to one another.
The next example is a full-service kitchen that one would find in an upscale restaurant.
What separates this design from the casual dining kitchen are the various stations. These stations allow for a wide range of foods to be prepared and served to the paying customers.
While this is an impressive design it does require a large amount of skilled labor to function properly.
The next class of restaurant is mobile platforms for consumption. Catering companies serve large groups of people at remote locations primarily using these vehicles.
This type of kitchen is restricted in the amount of space available. Therefore it is extremely important to utilize every square inch of space and to equip the vehicle with only what is needed.
This article is accurate and true to the best of the author’s knowledge. Content is for informational or entertainment purposes only and does not substitute for personal counsel or professional advice in business, financial, legal, or technical matters.
rahul ekanayake on November 09, 2017:
this information and the layouts are really helpful to me and to my team in william angliss sri lanka CAHM
huzaifa kothari on October 28, 2014:
M planning to open a small seasonal 100 pax beach restaurant with a simple menu of Basic breakfast,snacks, Indian (along with Tandoor),Chinese n continental. What should be the basic structure with equipments including storage to run smooth operation.
allison on May 18, 2012:
i am going to make a restrant
gg on October 21, 2011:
i want a bigger one then the first but a smaller one than the second one
ed77burns on December 29, 2010:
you have putin great art work that can be understood by any common man.Good hub.
Dylan Katz on January 11, 2010:
Im looking for help in designing the layout plan for a platform kitchen or shall i say a mobile kitchen. Could you send me a copy of the plan in the above photo? with all the equipment and where and how to place in the floor with out moving. Also, what do you line the inside of the container to keep it food safe?
Orange Joolz Catering