How to Setup a Commercial Kitchen for Your Restaurant

If you own a restaurant, one of the most important investments you will ever have to make is your restaurant. A commercial kitchen must be designed for convenience and efficiency. It must allow food to flow seamlessly through the processes of storage preparation, cooking, and serving. The success of your food operation has a direct effect on the success of your restaurant. It must be just the right size to keep your chefs and members of staff comfortable as they prepare and serve meals. You may need to invest in a company such as Dawnvale to get the help of professional designers for your restaurant.

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How to Setup a Commercial Kitchen for a Restaurant

  • Install Refrigeration

Your restaurant needs cold storage to store perishable food. Buy a walk-in cooling unit depending on the size and needs of your restaurant. You can have a contractor custom-build it to suit your location. Buy a freezer unit depending on the size of the food service operation in your restaurant If your restaurant is big, you may need a refrigerated line station. The point is to make sure that your restaurant has sufficient and reliable cold storage

  • Install Dry Storage

Buy equipment for storing non-perishable foods and other products that may be useful in the kitchen such as dishes, pots, and cleaning solvents. Install enough storage shelves.

  • Buy Food Preparation Station

You need a preparation area for your commercial restaurant. Buy preparation tables and cutting surfaces. Research on the different types of materials that are used to make preparation surfaces and choose the ones that suit your needs. Buy processing equipment if you need any. They may include; mixers and meat slicers.

  • Buy and Install Cooking Equipment

Every restaurant needs a proper system for cooking food. Make sure you have a functional ventilation tool and all the equipment you may need. Divide your cooking area into different sections and buy appliances for each section. Set aside the baking section grilling section, and the frying section. Buy a gas range and oven unit, a grill, deep fat fryer, and a traditional oven.

  • Learn Your Menu

The meals that a restaurant serves directly affect the type of kitchen it can have. Take time to analyze all the meals in your menu. How much effort goes into preparing them, what are the processes, and what equipment do you need? That way, you can buy all the right equipment and plan out your kitchen more consciously. Avoid clutter because it only takes up space. Just invest in what you need.


  • Simplicity

Even as you try to make your commercial kitchen efficient and flexible, you must ensure that t stays as simple as possible. If your kitchen design is too complicated, it may be difficult for the chefs and other members of staff to navigate. A simple kitchen helps you to save both time and money. Avoid appliances that are too difficult to use and make sure that you arrange your workstations in a way that makes sense.

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