Maybe you’re opening a brand new facility, and looking at an empty space. Perhaps you’re planning to renovate an existing kitchen. Either way, the task of creating a kitchen that will optimize your foodservice operation can be intimidating, and you may not know where to start.
Let’s begin with the basics.
While no two commercial kitchens are exactly alike, there are several fundamental steps everyone should follow when embarking on the road toward the perfect design for your commercial kitchen in Austin. These might not be as exciting as strategizing where to install equipment and counters, but they’re important not to skip. Doing so will likely result in you having to come back to make time-consuming and expensive adjustments.
1 Understand your menu.
Understanding your menu is a critical first step to assessing the needs of your kitchen. There’s no such thing as a generic kitchen that will work for every foodservice operation. Sure, there are certain staples of commercial kitchen design you’ll likely include no matter what, such as prep tables and washing stations, but the equipment you use and the way in which you arrange it will have a lot to do with the food you plan to serve.
2 Understand the space.
Measure it out. Understand exactly what you’re working with. Taking these measurements before you begin designing will make it easier in the long run. Keep in mind: It’s not just square footage. Knowing where windows, doors and electrical outlets are is also important, especially when it comes time to design your kitchen’s workflow.
3 Understand your local codes and regulations.
You could design the best commercial kitchen in the world, perfectly configured for your exact needs. This would all be for naught, however, if you didn’t take your local codes and regulations into consideration. Organizations such as the Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA) and your state’s Department of Public Health set strict standards for food storage, safety, preparation, disposal, etc. Codes vary between states, counties and even cities, so it is important to familiarize yourself with these before starting your design even if you’ve designed commercial kitchens elsewhere.