Planning a commercial kitchen – how much space do I need?

[tanjimajuha20]

Before opening your restaurant or café, you should plan the heart of your business, the kitchen, particularly carefully. This will ensure that everyday processes run as smoothly as possible and that you can serve your guests quickly and effectively. In order to plan a catering kitchen, you should be familiar with a few specifications and hygiene standards. In addition, you can choose from many different layouts and kitchen concepts to find the one that best suits your restaurant or café. Get expert support when planning your kitchen by selecting a suitable partner who will tailor the structure and equipment of the kitchen to your needs.



Contents

What hygiene macedonia phone data requirements do I have to consider when planning a restaurant kitchen?
What types of kitchens are there?
Which kitchen layouts are possible when planning a restaurant kitchen?
financing options



Planning a commercial kitchen – how much space do I need?
To ensure you have enough space for preparing and serving food, you should plan the size of your kitchen based on the estimated number of guests . As a rule of thumb, the kitchen in a restaurant that serves up to 50 guests at a time should be at least 20 square meters. For each additional seat, you should plan for about 0.5 m more to ensure you have enough staff in the kitchen and enough space for serving.

Sufficient space is also necessary, for example, to separate the washing-up area from the prepared meals or fresh food . The paths of staff responsible for preparing meals, washing up or disposing of kitchen waste should not cross. This way you can ensure that prepared plates or fresh food do not come into contact with leftover food.

When planning your catering kitchen, make sure you have enough space and possibly even separate rooms for freezers, refrigerators or pantries. All floors and walls in rooms where food is stored, as well as the individual shelves, must be wipeable . Ideally, your storage rooms are tiled and the shelves are made of easy-care stainless steel. Areas for waste disposal should also be strictly separated from the preparation rooms.