16 Jul The importance of a properly designed Commercial Kitchen
When an architect builds a multimillion dollar corporate dining facility or an investor is opening up a new restaurant, the owner will want to get the biggest bang for his buck. So why would you not want to have the best industry designers and decision makers on your design team? It is not always about aesthetics and it is not always about function – it is always about a balance of both. The following are four major components of providing the proper food service operation.
- Effective Space
Whether you have a large or a small dining facility, it’s necessary to best utilize the space you have. There needs to be the proper square footage allocated for these basic areas – storage, prep, cooking, serving, dishwashing, and dining. The square footage will be calculated by a number of factors including type of facility and number of people or meals being served.
- Proper Flow
A well-designed kitchen will provide a good workflow. A kitchen that’s too small and packed with too much equipment will be difficult to work in. A kitchen that’s too big and with too much space between the different areas will also not be good as it might slow down the employees. Proper aisle distances are very important.
- Energy Savings
Specifying energy efficient equipment is as important as an end user implementing energy sustainable practices within their operation. Food Service equipment manufacturers have jumped on board with green initiatives over the past decade and are currently offering many energy saving options with their equipment. A food service consultant is educated with the latest equipment options through seminars, trade shows and associations in the industry.
- Health and Building Codes
For a majority of projects, the local or state health departments will be required to review the design layouts, specifications, menus, and operational procedures in order to provide a permit for construction of the food service space. A food service consultant will be able to provide the proper documentation and design to properly space plan a kitchen to meet all state and local codes.
The bottom line is all these factors can be achieved through the right kitchen design by hiring a food service consultant. Design is not merely picking equipment that will look good in your kitchen. It goes beyond this to make sure that a food service operation can function effectively with employees’ comfort and health, as well as the space’s efficiency and safety in mind.
Foodesign Associates designs any type of commercial kitchen. We have been in business for 37 years and design kitchens for every sector of the food service industry including restaurants, clubs, universities, stadiums, military/government, correctional, retirement, healthcare, etc. Contact Foodesign to discuss your options and have a well-designed kitchen for your establishment.