Designing Small Commercial Kitchens: A 6-Step Guide

A commercial kitchen that's well-designed is fundamental to healthy, safe and efficient food preparation. Furthermore, a kitchen designed to take into account ergonomics will be highly appreciated by the workers, chef and also the owner.

When you undertake careful and well-thought design planning of your kitchen, it will save you lots of time and money during the actual construction phase. It will also give a major boost to the profitability of your kitchen. Take note that design plans for commercial kitchens are dictated by your budget, requirements and space factors.

Here are a few steps you will require during design and construction of a small commercial food outlet:

Step 1: Prepare Your Food List

Put together a comprehensive menu or a list of all the types of foods you're planning to prepare in the food outlet. This could be among the most vital and essential steps when planning a profit-making kitchen. This activity ought to be carried out before acquiring equipment or renting space. Until you know the types of foods you are going to prepare for sale, you're won't know the type of equipment your kitchen will need.

Step 2: Have An Equipment List

Once you have your food list ready, it's now time to prepare a detailed list of all the equipment and tools you'll need for food preparation, refrigeration, display and storage. The amount of space required for your kitchen will be dictated by the size of such equipment.

Step 3: Select Your Site

Picking the site or location of your small, commercially oriented kitchen should be your next step. Establish if you want to put up a new structure or refurbish an existing space. During this process, it's vital to get in touch with the local zoning commission in your area to find out if your new commercial venture is in compliance with the relevant zoning restrictions.

In several Australian states, for instance, if you are operating a commercial kitchen from a residential address, it's necessary to get a Home Occupation Licence from your local council. The Australian Business Licence and Information Service (ABLIS) runs a website that sheds useful light on various government standards, permits, guidelines, approvals and licences which your business may require.

Step 4: Take Careful Measurements

If you're undertaking refurbishment of an existing commercial structure, taking accurate space measurements is very important. Take note of the current doorways, windows, electrical outlets, drainage and plumbing lines. On the other hand, when planning a new structure, prepare a rough sketch of the special features and dimensions of your proposed construction.

Step 5: Consider Ergonomics

In the design of your kitchen space, ergonomics is a key consideration. Commercially oriented kitchens must be designed with the objective of maximizing labor, functionality, efficiency and safety.

Step 6: Engage Professionals

It's wise to engage the professional services of a building contractor or architect in the design of your kitchen. Such an expert will know all the health and building rules and regulations that apply to your establishment.

When used in conjunction with Australian Standards AS 4386-7, the Domestic Kitchen Handbook is a very useful resource when putting up your new kitchen. The Handbook sheds light on critical issues that you would want incorporated into your kitchen, such as:

- materials utilized in kitchens

- fittings and appliances

- budget estimates

- modern kitchen design briefs


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Jeremy Foxe has acquired lots of skills from his experience working as a renovations expert with Apollo Kitchens. As you design your kitchen, he will hold your hand from the first step to the final stage. At Apollo Kitchens, you're sure to get the best kitchen installation. Visit http://www.apollokitchens.com.au/commercial-kitchen.html to get more design ideas for your commercial kitchens.