The layout of a commercial kitchen can make or break your operations. A well-planned kitchen ensures that staff can work quickly, safely, and effectively. This blog explores the best practices for designing an efficient kitchen space.
Main Topics:
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The Work Triangle Concept (Refrigeration, Prep, Cooking zones)
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Types of Layouts: Assembly line, island-style, open kitchen, zone-style
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Tips for Workflow Optimization: Proper spacing between stations, easy access to frequently used equipment
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Safety & Hygiene: Cleanable surfaces, proper ventilation, and anti-slip flooring