Planning a commercial kitchen requires careful consideration of equipment, workflow, available space, utilities, production volume, food safety, and budget. A well-planned kitchen can improve efficiency, reduce unnecessary movement, and provide the capacity needed for reliable daily operation.
GoChefSupply helps restaurant owners, chefs, contractors, and foodservice professionals evaluate Commercial Restaurant Equipment for new restaurants, kitchen renovations, expansions, and equipment replacements.
Plan Your Kitchen Around Your Menu
Your menu should be one of the first considerations when planning a commercial kitchen. Different cooking methods and food preparation requirements call for different types of equipment.
Consider the equipment needed for cooking, frying, grilling, baking, refrigeration, Kitchen Supplies, food preparation, holding, storage, beverage service, and warewashing.
Your expected menu volume should also influence equipment capacity. A small café, full-service restaurant, hotel, cafeteria, and high-volume foodservice operation may have very different equipment requirements.
Create an Efficient Kitchen Workflow
Plan the movement of food, employees, equipment, and supplies through the kitchen.
A typical workflow may include:
Receiving → Storage → Preparation → Cooking → Holding → Service → Warewashing
Position equipment according to how it will be used rather than simply filling available space. Proper placement can reduce unnecessary movement and make busy service periods easier to manage.
Measure Your Available Space
Before purchasing equipment, carefully measure the installation area.
Consider:
- Equipment width, depth, and height
- Door and drawer clearance
- Employee aisle space
- Work areas
- Equipment service access
- Delivery and installation access
- Ventilation requirements
- Utility connections
Remember that the footprint of the equipment is only part of the space requirement. Employees need sufficient room to safely operate and service the equipment.
Determine Equipment Capacity
Choose equipment based on your expected production volume rather than purchasing the largest available model.
Consider:
- Expected daily sales
- Peak service volume
- Number of employees
- Batch size
- Cooking time
- Storage requirements
- Frequency of replenishment
Equipment that is too small may create bottlenecks during busy periods, while oversized equipment may increase purchase and operating costs without providing a meaningful benefit.
Review Electrical and Gas Requirements
Before ordering equipment, verify the required utilities.
Depending on the equipment, requirements may include:
- Electrical voltage and amperage
- Gas type and BTU requirements
- Water supply
- Drainage
- Ventilation
- Refrigeration requirements
- Plumbing connections
Confirm that your facility can support the selected equipment before placing an order. Installation requirements should be reviewed with qualified professionals when necessary.
Plan Refrigeration and Storage
Adequate Commercial Refrigeration Equipment and storage are essential components of a commercial kitchen.
Consider the amount and type of ingredients your operation will store, including refrigerated, frozen, dry, and prepared foods.
Plan storage locations so commonly used ingredients and supplies are easy for employees to access without interfering with food preparation or cooking areas.
Consider Food Preparation Equipment
Food Preparation Equipment should match your menu and production requirements.
Depending on your operation, this may include:
- Food processors
- Mixers
- Slicers
- Choppers
- Prep tables
- Cutting equipment
- Food storage containers
Choose equipment based on the amount of preparation performed in-house and the expected volume of production.
Plan Cooking Equipment
Cooking equipment should be selected according to your menu, cooking methods, and production volume.
Common commercial cooking equipment includes:
- Ranges and hot plates
- Fryers
- Griddles
- Charbroilers
- Convection ovens
- Combination ovens
- Holding equipment
Consider how each piece of equipment fits into the overall cooking line and workflow.
Plan Warewashing and Sanitation
Warewashing should be included in the kitchen plan from the beginning rather than treated as an afterthought.
Consider the equipment and space required for washing, rinsing, sanitizing, drying, and storing cookware, utensils, dishes, and other foodservice items.
Provide appropriate separation between dirty and clean items to support an efficient sanitation workflow.
Consider Ventilation
Cooking equipment can produce heat, smoke, grease, steam, and combustion products that may require appropriate ventilation.
Before purchasing cooking equipment, determine the ventilation requirements and make sure the planned kitchen layout can accommodate the necessary system.
Ventilation requirements can vary depending on equipment type, fuel source, installation, and local requirements.
Plan for Cleaning and Maintenance
Commercial kitchen equipment must be practical to clean and maintain.
When comparing equipment, consider:
- Accessibility for cleaning
- Removable components
- Drainage
- Interior and exterior surfaces
- Preventive maintenance
- Replacement parts
- Service access
Equipment that is difficult to clean or service can create unnecessary operational problems over time.
Consider Installation and Service Access
Make sure equipment can actually be delivered, installed, and serviced in the planned location.
Check doorways, elevators, corridors, loading areas, and other access points before ordering large equipment.
Leave sufficient space around equipment where manufacturers require access for maintenance and service.
Build Your Equipment Budget
The purchase price is only one part of the total cost of commercial kitchen equipment.
Consider:
- Equipment purchase price
- Installation
- Electrical or gas work
- Plumbing
- Ventilation
- Delivery
- Accessories
- Maintenance
- Replacement parts
- Energy and operating costs
Comparing total operating requirements can help you make better long-term equipment decisions.
Review Your Complete Kitchen Plan
Before purchasing equipment, review the entire kitchen as one system.
Confirm that:
- Equipment fits the available space.
- Utilities are available.
- Workflow is practical.
- Production capacity meets expected demand.
- Storage is adequate.
- Refrigeration capacity is sufficient.
- Warewashing has been planned.
- Ventilation requirements have been addressed.
- Employees have sufficient working space.
- Equipment can be delivered, installed, cleaned, and serviced.
A complete review can help identify potential problems before equipment is purchased and installed.
Recommended Next Step
Once you have established your kitchen requirements, review our Commercial Kitchen Equipment Buying Guide to compare the factors that should be considered when selecting commercial equipment.