When it comes to restaurant design layout, it’s a question of balance and making it all work together. At the end of the service, it really comes down to a perfect balance. But that is far easier said than done!
Kitchen Big Picture:
1) Flow. It is critical to look at the available space, think through the menu, and imagine the flow of production in great detail. From a practical standpoint, this is probably the most important aspect of restaurant design layout.
2) But there are a few other components that come into play as well. I’d recommend getting to know the health codes and permit requirements for your county before starting build out. Ignorance can be really expensive here.
3) Keep your options open whenever possible. By this I mean, create a production line that works for your estimated capacity and within the framework of your exhaust hood, but leave all of your equipment in a mobile position so that it can be rearranged if need be.
But here is the tricky part…nearly every professional kitchen in the world is too small and constrained, but the kitchen has to be small compared to the seating area of one’s restaurant. The seating area determines how many customers can be served and the output of the entire business. According to most restaurant architects the ratio is 1:3. One quarter in the kitchen to three quarters for the seating area is the general rule of thumb. I will have more for you on the seating area in the next post.