How to design a small commercial kitchen? Well, it isn’t easy as you might imagine. Designing your kitchen layout requires careful thought because you want to ensure that it’s conducive, safe, and accessible for efficiently preparing and cooking food.
Above all, your commercial kitchen layout should consider the comfort and convenience of everyone who will use it. A well-planned and well-constructed commercial kitchen design significantly cut down the expenses and time during the construction stage.

Moreover, this can ensure productivity and efficiency because the chef and other kitchen workers are provided with a pleasant working environment. Factors such as your budget, kitchen equipments, and space requirements should be on top of your priority lists.

Let’s read more about this topic in the rest of this post.

Small Commercial Kitchen Design Tips & Trends

Maximizing your commercial kitchen space is critical because it allows you to put everything in the right place. For this reason, you need to conceptualize the space available and contemplate how you will use it.

Please take a closer look at the following tips and trends when designing your commercial kitchen:

Follow your Area’s Local Health and Safety Codes

First and foremost, be sure to adhere to your area’s local health and safety codes. Set up an appointment with a state building inspector or refer to your local city so they can examine your initial plans.

Keep in mind that meeting the health and fire codes are equally important. Ensure that you secure a printed copy of all these regulations before laying out your commercial kitchen space.

Prioritize Ergonomic Workflow

An ergonomic workflow is crucial for your kitchen design because this will allow the staff to work more efficiently and comfortably.

An excellent ergonomic workflow pays attention to handling raw materials, preparing and cooking food, cleaning, and packing up after the work is done.

This technique is a great solution to avoid delays and other related issues generally encountered by restaurants and hotels.

Go for Induction Technology

Induction technology makes it more effortless for chefs and kitchen staff to manage the kitchen well. Induction stoves don’t require huge space and are more energy-efficient.

Not to mention, they create a comfy workplace for everyone because they significantly minimize the ambient heat in the kitchen.  

Induction stoves are more practical to use because they’re easier to clean and don’t require high maintenance. As a result, you can use your extra time to do other tasks instead.

Proper Ventilation is a Must.

It would be best if you didn’t miss ensuring proper ventilation in your commercial kitchen layout. Air circulation and odors will become a problem if your kitchen lacks good air ventilation.

As a tip, you may consider adding air purifiers or fans throughout your kitchen to prevent heat accumulation.

Use Multipurpose Kitchen Equipment.

Using multipurpose kitchen equipment is ideal for small commercial kitchens because they make the job easier when serving breakfast, lunch, and dinner.

Go for kitchen equipment that offers multiple options like deep-frying, frying, boiling, poaching, roasting, grilling, steaming, etc. Using multiuse equipment isn’t time-consuming and makes food preparation more efficient.

5 Different Types of Commercial Kitchen Layouts

Island layout

Your kitchen will have food prep counters, storage places, washing areas, and spots for cooking equipment, as this design comes with a ring layout and station for food prep and cooking.  

Advantage: The island layout promotes better executive chef supervision and communication among the kitchen staff.

Best for: For diners with spacious kitchen area

Assembly line layout

Featuring a middle island or row, you’ll have a spot for food preparation and finish with menus ready to be taken and served.
Advantage: This commercial kitchen layout is ideal for repeatedly producing many types of menus. This design is an excellent option for commercial kitchens with multiple chefs who each have specialties or roles.

Best for: Diners with limited dishes containing similar prep styles and fast food restos.

Galley layout

Do you want a kitchen layout where equipment and all stations are situated on the edge of the kitchen? With this design, you can position your kitchen equipment near two parallel walls in minimal space.

Advantage: You can have a ring layout with a space in the middle for large kitchens. This layout allows multiple chefs to prepare and cook food in the kitchen.

You can also rotate quickly to allow multitasking right away.

This kitchen layout is the only alternative you can go to, especially if you only have a small space available.
Best for: Food trucks or small/tightly spaced diners with a few employed staff

Zone-style layout

You might want to check this out if you prefer a kitchen layout that forms separate sections for every activity. For instance, your diner can have a meat station, baking area, soup and salad section, and frying station.

Advantage: This commercial kitchen layout helps keep your kitchen well-arranged and allows multiple dishes to be prepared and cooked simultaneously. Likewise, you can hire a professional cook for every station if you like.

Best for: Diners with more staff and serve different dishes/large operations

Open kitchen layout

With this design, your customers can see what’s done inside the kitchen. You can transform your kitchen into an open one by simply taking down a wall.

It’s essential to ensure a glass partition is installed between the dining area and service station, promoting safety and hygienic food handling.

Advantage: If you intend to entertain your customers while waiting, this layout is perfect for that purpose. Your customers can watch the behind-the-scenes actions done by chefs and kitchen staff.

More importantly, it helps maximize limited spaces.

Best for: Diners with limited commercial spaces or high-end restos

List of Required Equipment

The kitchen equipment you will need generally depends on what types of menu you will prepare and serve to your customers. But, in general, the following are the required equipment for commercial kitchens:

•         Oven
•         Freezer (walk-in or upright)
•         Electric/gas range or cooking line
•         Deep-fryer
•         Utensils required for cookware & bakeware purposes
•         Pizza paddles, pizza screens
•         Grill
•         Serving bowls and mixing bowls
•         Walk-in cooler or reach-in cooler
•         Steam table
•         Utensils required for food preparation
•         Dessert, appetizer, and Entrée plates
•         Mixer
•         Sinks
•         Soup or stock pots
•         Utensils required for cooking
•         Fire extinguisher
•         Baking sheets
•         Hand sanitizer/soap dispenser
•         Shelving
•         Cleaning buckets and rags
•         Rubber floor mats

The Bottom Line

How to design a small commercial kitchen? Ultimately, it always boils down to one thing: determining how to properly position all of the required equipment in your limited kitchen space.

Keep in mind that it’s decisive to create a well-designed small commercial kitchen layout before you make the final buying decision for your kitchen equipment. In doing so, you can ensure that your kitchen can create a beneficial work environment for your kitchen staff.

A kitchen with a well-made layout is advantageous in ensuring an excellent and safe workflow, increasing productivity, sales, and success. You, your staff, and customers will all be satisfied in the end.