Any business whose owners decide to sell edibles made on site requires a commercial kitchen. It doesn’t need excess or even a large space. As long as the area is precisely measured and executed exactly for the needs of the chef or baker and staff any size space will work. Flow, safety precautions and human factoring engineering, also known as ergonomics, are some other factors to consider when planning a commercial kitchen. Any legal concerns and questions about establishing a new restaurant, catering company or other food related business should be handled by commercial legal representation. After the basic decisions of location, including space capacity requirements, menu, including equipment requirements and budget, including operating costs, the owners can focus on the look of their kitchen. Health codes and safety rules will impact all design decisions. The design plan finishes the final look. Most architects and contractors can recommend a qualified professional commercial interior designer. When in doubt speak to an expert.
Flooring is especially important in a commercial kitchen. Food preparation, heating and service is fast paced and any trip hazards can cause injury. Carefully select flooring that can handle the wear and tear of speedy feet, the rolling damage of food carts and that isn’t too smooth or slippery.
Shelving is most often used as display and storage. These features are made from wood or metal or glass. The choice of materials must work together within the space and suit the needs of the commercial kitchen owner and staff.
Counters and island tops, Carrara marble or butcher block or other material, must look good as well as be properly installed and maintained. Preparation space is essential. It must be easy to maintain and quick to clean. Cleanliness is vital in a commercial kitchen.
Faux stone panels provide depth and texture to a small space. Careful consideration to the fixtures and features of the kitchen will enhance the final look. Faux stone panels are an affordable option for a feature wall, a focal point or as a visually pleasing backsplash.
Some design features, such as a commercial vent hood, can also serve a practical function.
Decor can hinder or enhance the appetite so carefully avoid any design choices that may induce vomiting or cause any indigestion. Everything in the kitchen, from the commercial cold storage units to the commercial ovens, must fit in the design scheme and compliment each other perfectly to create the final polished finished look.
Professional grade appliances are an absolute requirement in any commercial kitchen. All safety gear, such as a fire extinguisher and smoke alarm, must also be properly installed, maintained and utilized.
Before any commercial kitchen can open and begin earning profit a health inspector must examine the space. Make certain nothing in the design will hinder a good final report by following all health codes and regulations.
Aesthetics are as important as agendas when designing a commercial kitchen in a small space. Lists will come in handy but at the end of the day any kitchen is only as good as the food served. The food preparation and quality of that food is all in the hands of the people working in the kitchen. Commercial kitchens must be designed to meet the needs of its staff and to create a pleasant work environment.