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5 notes when designing high-end restaurant kitchens
- December 15, 2024
Did you know that restaurant kitchen design not only directly affects dish quality but also determines operating performance and overall cost? Especially with high-end restaurants, a properly designed kitchen can become the key to success, helping chefs work more efficiently and bring the best experience to customers.
In this article, Saigon Horeca will share 5 important notes when designing high-end restaurant kitchens, from space layout, equipment selection to ensuring hygiene and safety standards. These will be practical suggestions to help you optimize kitchen space, save costs and raise the level of class in your restaurant.
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Menu-based restaurant kitchen design
The restaurant kitchen is not only the place where the food is prepared but also the “heart” that determines the quality of service and customer experience. And for that heart to function most effectively, the kitchen design must reflect the soul of the menu that the restaurant wants to bring.
The menu is not simply a list of dishes, but also a guide to shape the organization of the kitchen space, from layout, equipment, to operation. A kitchen that specializes in sweets certainly cannot be like a kitchen for grilled food or fast food. For example, sweet restaurants often do not need a large-capacity freezer system like savory restaurants, because the main ingredients rarely have to be stored deeply cold. Instead, they will focus on storage space for flour, sugar, chocolate, or specific baking tools.
Differences in the menu also affect the layout of the kitchen area. The barbecue restaurant needs a large area for the grill, with a strong ventilation smoke extraction system to reduce the smoke; meanwhile, the fast food restaurant needs to focus on a high-performance processing line to serve as quickly as possible.
Therefore, when starting to design a kitchen, understanding the menu is the first and most important step. This is not only a way to ensure the kitchen meets operating needs well, but also helps optimize costs, space and bring the highest satisfaction to customers.
Balance the restaurant kitchen area based on the scale of operations
A kitchen that is too small will cause cramped conditions, affecting the processing speed and psychology of employees. On the contrary, a kitchen that is too large for demand not only wastes space but also increases construction and operating costs. Therefore, balancing the kitchen area based on the scale of the restaurant’s operations is something that any investor needs to pay special attention to from the initial design stage.
Understand the scale to build the right stove
The size of a restaurant is determined not only by the number of seats or space, but also by the volume of customer traffic, the menu, and the style of service. A small restaurant with 20-30 guests per serving will not need a large kitchen like restaurants serving weddings with hundreds of meals at the same time. Therefore, before finalizing the design drawing, the following factors should be clarified:
- Average customer traffic: Estimate the number of customers served during each turn and rush hour, combined with the type of menu, to determine the number of kitchen areas needed.
- Functional subdivision: Areas required in the kitchen, such as the pre-processing area, cooking area, storage area, and washing area, should be calculated based on actual operational needs.
- Category of equipment: Identify important equipment and tools and the area they will occupy, thereby avoiding shortages or excess space.
- Special processing needs: Some dishes that require complex storage or processing (such as fermentation, steaming, or deep frying) will require specialized spaces.
Optimal area – maximum efficiency
A properly designed kitchen not only saves costs but also optimizes workflow. Reasonable space helps employees move conveniently, reduces waiting time and limits unwanted incidents. Furthermore, a balanced kitchen area will bring harmony between the working space and the service area, creating a professional and pleasant feeling for both staff and diners.
By putting itself into practice and carefully considering influencing factors, investors can create a restaurant kitchen that is both comfortable and efficient, meets needs and helps the restaurant operate sustainably.
Reasonable and hygienic subdivision in restaurant kitchen design
Restaurant kitchen design is always a problem that requires a combination of aesthetics, operating efficiency and hygiene and safety standards. Even though each restaurant has a different size, area and shape, the basic functional areas of the kitchen still need to be arranged appropriately to ensure smooth processing, while optimizing work performance and food safety.
Optimize kitchen subdivision to enhance operating efficiency
Stages such as pre-processing, processing, presentation and layout need to be designed to be reasonable to create the most favorable conditions for kitchen staff. Arranging these areas scientifically not only saves time but also ensures dishes are always served on time and hot.
- Placing the pre-processing area near the sink and cutting board helps kitchen staff save time and effort when preparing ingredients. Slicing, washing, and cleaning of materials can be continuous without moving too far, which helps maintain an efficient working speed.
- Processing areas need to be located near processing areas so that the cooking process takes place continuously without interruption. This is especially important when handling a large number of orders in a short time, making it easy for the chef to monitor and control the quality of the dish.
- This area should be placed in an open, spacious location near the door connecting to the dining area. This not only helps serve food quickly but also creates convenience for final presentation and inspection before giving it to customers.
Safety and hygiene
In addition to optimizing work processes, food safety and hygiene in restaurant kitchens is also an indispensable factor. Kitchen subdivisions need to be designed so that cleaning and disinfection are regular and effective.
- Storage areas should be located in a separate area, away from processing areas to limit the risk of contamination from fresh food.
- Storage shelves and cabinets require ventilation and stable temperatures to ensure food quality.
- The dishwashing and germicidal area not only needs enough space to store utensils but also has a good drainage system and is easy to clean.
- Additionally, installing industrial dishwashers will help increase cleaning efficiency and minimize waiting times.
Make a list of necessary tools and equipment before building a restaurant kitchen
Build a device list based on menu and activity scale
The selection of kitchen equipment cannot lack the participation of restaurant owners and chefs to accurately assess usage needs. Factors such as restaurant size, number of customers served, and menu characteristics will determine the type of equipment needed. For example, a restaurant that specializes in baked goods needs an industrial oven, while a restaurant that specializes in soups or steamed goods will need large steamers.
Once you have identified the basic equipment, the next step is to review the details of the type, model, brand and product size to suit the kitchen space. This will help avoid situations where you mistakenly buy equipment that is too large or too small and cannot be arranged properly in the kitchen space.
Benefits of detailed planning
Preparing a detailed equipment list will help restaurant owners save time choosing and easily find incentives when purchasing multiple products from the same supplier.
Besides, choosing the right equipment from scratch will minimize the possibility of incurring interior repair costs later. Repairing the kitchen after completion is not only expensive but also causes disruption to operations, affecting service quality and reducing the work efficiency of the kitchen team.
Patchy repairs can be unaesthetic, making the kitchen space uncluttered and professional, which also directly impacts the working spirit of chefs and kitchen staff.
A reasonable process of cost estimation and equipment procurement
For this process to go smoothly, restaurant owners and chefs should create a detailed table of required equipment, including functional, size, material, and brand requirements. Make sure these devices not only meet current needs but are also long-lasting and easy to maintain. Besides, it is necessary to check and compare suppliers to choose products that suit the budget and quality standards.
With Saigon Horeca – Optimal restaurant kitchen design solution
With more than 10 years of experience in restaurant kitchen design and construction, Saigon Horeca is always committed to providing optimal solutions, helping your kitchen space operate efficiently and meet international standards. If you are planning to build or renovate a restaurant kitchen, please contact us immediately for free advice and receive kitchen design solutions suitable to your business needs.
Don’t let kitchen space problems affect the quality of your service. Saigon Horeca – The key to success for your restaurant kitchen!
+84 901 304 365
Thứ hai - Thứ sáu
từ 8h00 đến 18h00
TP Hồ Chí Minh, Vietnam
Số 40 Đường số 6, KDC Melosa Khang Điền, Phú Hữu, HCM.
contact@saigonhoreca.com
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