1. Storage

Your commercial restaurant will always need a storage reservation that can be used to store items like tools (utensils, pans, etc.), food (produce, meats, dry goods), and place settings (glasses, plates, linens). This will provide you with some organized system that allows for proper inventory management. 

Your kitchen will also need separate storage reservation for items like a refrigerator for perishable foods, a pantry for dry goods, and cupboards for place settings and tools. This will make your foodstuff stay as per the recommended shelve lives and avoid loses that may arise from food going bad before time. 

2. Washing station

If you are running a commercial kitchen for a hotel, restaurant, institution, or your company, you must deal with a lot cleaning to guarantee safety of the food that is being served and the utensils used for serving the food. At Henson Kitchens we recommend creating separate washing station for food and for dishes so that dirt from the plates do not get in contact with clean produce. 

Your washing stations will need commercial dishwashing machines, sinks, and drying racks to run smoothly.

3. Food preparation

Depending on the food on the menu a commercial kitchen should have different food preparation areas. Some of the food preparation sections for a restaurant consists of counter space, cutting tools, storage containers. 

Food preparation zones should be placed near refrigerators so that your kitchen team can safely store raw ingredients in good time until they are ready to be used in food preparation.  

4. Cooking station

Your kitchen would ideally need a good space for the cooking equipment to prepare the food in your menu unless raw food is your concept. 

A good commercial kitchen should have a gas range oven combinations and commercial fryers, and some specialized cooking equipment. A properly displayed kitchen will make it easy for you staff to keep up with the incoming tickets. 

5. Service

A service area for a commercial kitchen is used for plating dishes and passing them to servers to deliver to diners. A service area should therefore be equipped with heat lamps to keep the food warm. 

When designing your restaurant facility, you can place the kitchen’s service area as close to the dining room as possible to reduce the distance and time taken to the table for waiters