We've all heard the saying: "A kitchen is only as good as its layout." But what does that mean? A commercial kitchen layout can make or break your business, so it's important to choose wisely! With the help of this guide, you'll learn about the 5 most common commercial kitchen layouts and why each has its pros and cons. You’ll also discover which design can be implemented in a modular prefabricated kitchen.
In this guide:
The assembly line layout is the most common layout for commercial kitchens. This setup is a linear configuration with a series of stations set up in a row, allowing for efficient and organized workflows from one station to the next.
The main advantage of this layout is that it allows for efficient workflow and organization. Additionally, it is relatively easy to set up and does not require much space or equipment.
The main disadvantage of this layout is that it can be difficult to move around in. As the stations are set up in a linear fashion, it can be difficult to move from one station to the next. Additionally, this layout can be difficult to customize and may not be suitable for larger kitchens.
This layout is ideal for high-volume kitchens like quick service restaurants and fast foods that need to quickly move food from one station to the next.
The galley kitchen layout is a common choice for small commercial kitchens. This setup is composed of two parallel workstations set up in a linear fashion, allowing for efficient workflow between the two stations.
The main advantage of this layout is that it allows for efficient workflow and organization. Additionally, it is relatively easy to set up and does not require much space or equipment.
The main disadvantage of this layout is that it can be difficult to move around in. As the stations are set up in a linear fashion, it can be difficult to quickly move from one station to the next. Additionally, this layout may not be suitable for larger kitchens or those with multiple stations.
This layout is ideal for kitchens that have limited space and need to accommodate multiple stations and equipment. If you’re a brewery or small restaurant with a limited and short menu, this layout is definitely for you.
The island or peninsula kitchen layout is a popular choice for many commercial kitchens. This setup is composed of two workstations that are set up in an “L” shape, allowing for efficient workflow between the two stations.
The main advantage of this layout is that it allows for plenty of room to move around and customize. Additionally, it is relatively easy to set up and offers plenty of space for equipment.
The main disadvantage of this layout is that it can be difficult to maintain an efficient workflow. As the two workstations are set up in an “L” shape, it can be difficult to quickly move between the two stations. Additionally, this layout may not be suitable for smaller kitchens or those with limited space.
This layout is ideal for larger kitchens that need to accommodate multiple stations and equipment. It is ideal for hotels, resorts and full-service restaurants with an extensive menu.
The zone-style kitchen layout is becoming increasingly popular in commercial kitchens. This setup is composed of several distinct zones that are set up in a specific configuration, allowing for efficient workflow between the different zones.
The main advantage of this layout is that it allows for efficient workflow and organization. Additionally, it is relatively easy to set up and offers plenty of space for equipment.
The main disadvantage of this layout is that it can be difficult to maintain an efficient workflow. As the zones are set up in a specific configuration, it can be difficult to quickly move between the zones. Additionally, this layout may not be suitable for smaller kitchens or those with limited space.
This layout is ideal for larger kitchens that need to accommodate multiple stations and equipment. Ghost kitchen providers with a high volume of service, and large catering companies are the type of food service providers using this layout.
The open kitchen layout is a popular choice for modern commercial kitchens. It involves removing the walls to create an open space between the kitchen and the dining area. This allows for a more spacious and airy feel, making it a great choice for smaller homes. The open layout also enables customers to see meals being prepared.
The pros of an open kitchen layout include an improved sense of flow and an increased feeling of togetherness. Additionally, the open concept provides a beautiful view of the kitchen space, making it more inviting.
The cons of an open kitchen layout include the potential for noise. Additionally, the lack of walls can make it difficult to contain smells and smoke. This can be especially problematic for those who cook with strong-smelling ingredients. Having an efficient exhaust hood and make-up air system is a must in this context.
This layout is ideal for modern style restaurants or small footprint restaurants that want to offer an entertaining and integrative dining experience to their customers.
The answer is short and simple: all of them!
ContekPro is one of the leading manufacturer of modular prefabricated commercial kitchens. It’s an alternative to building a brick and mortar kitchen that saves food service providers time, money, and a lot of hassle while being eco-friendly.
We offer modular kitchen models that range from 320 sqft to +3,200 sqft that can meet virtually any configuration or volume of service requirement.
If you’re planning to build a commercial kitchen but don’t want to deal with the complexities of traditional construction, check our pre-designed modular kitchen models.
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