DESIGN SERVICES
Principles of commercial kitchen floor plans for efficient flow
Coherence • Simplicity • Space Efficiency • Flexibility • Compliance
An efficient flow of activities is critical to the success of your foodservice operation, and achieved through commercial kitchen floor plans prioritizing coherence, simplicity, space efficiency, and flexibility.
Design and layout
Work closely with the client to understand their specific needs and goals, and then create a functional and efficient kitchen design that maximizes space utilization, promotes smooth workflow, and minimizes cross-contamination risks
Equipment selection
Help in choosing the right equipment, such as cooking ranges, ovens, refrigerators, and ventilation systems, volume of production, and budget constraints. Consider energy efficiency, durability and compliance with local codes
Workflow optimization
Analyze the kitchen's workflow, from food storage and preparation to cooking and plating, to identify bottlenecks and inefficiencies. They suggest improvements to streamline processes, reduce wait times, and enhance productivity
Cost management
Help clients optimize their kitchen operations to reduce costs associated with energy consumption, food waste, labor, and maintenance. They may suggest strategies for efficient equipment placement, portion control, inventory management, and staff training
Menu development
Some consultants offer assistance with menu planning, considering the kitchen's capabilities, target audience, and profitability goals. They may suggest equipment upgrades or additions to accommodate specific menu items
Project management
Oversee the implementation of the kitchen design, working with contractors, architects, and equipment suppliers to ensure that the project stays on track, meets deadlines, and adheres to the proposed specifications