Which Commercial Kitchen Layout is Right for Your Restaurant in Austin

The kitchen is the heart of the restaurant. What comes out of it makes or breaks the dining experience for customers.  A commercial kitchen’s layout can determine how smoothly the restaurant functions. When the kitchen is designed strategically, it enables the back-of-house team to work efficiently and produce high-quality meals consistently. When the kitchen is put together haphazardly, it can become an obstacle for the team.

In a poorly designed kitchen, staff can’t be as efficient because they have to worry about bumping into each other. A successful commercial kitchen layout is easy to use, meets the restaurant’s needs, and enables your service staff to deliver an amazing restaurant experience. There are commercial kitchens available for businesses to meet all these needs. You can also rent a commercial kitchen in Austin through https://prepatx.com/.

Whether you’re building a restaurant from scratch, or have hit a wall with your current design and need to renovate, you’ll become a commercial kitchen layout expert after reading this guide. 

Types of commercial kitchen layouts

Now that you understand the components of a functional commercial kitchen, and have thought about elements such as safety and ergonomics, it’s time to start designing your restaurant’s kitchen. Take inspiration from these five popular commercial kitchen layouts.

Commercial kitchen layout types

  • Assembly line layout
  • Island layout
  • Zone-style layout

1. Assembly line layout

The assembly line configuration consists of a central row or island that starts with food prep and ends with a completed item that is ready to be taken to be served. 

2. Island layout

The island commercial kitchen layout starts with the ring layout and adds a central preparation or cooking station. For example, a kitchen may have storage units, washing stations, food prep counters along its perimeter, and cooking equipment in its center.

3. Zone-style layout

The station layout creates separate zones for each type of activity that goes on in the kitchen or for each kind of dish that is prepared in it. For example, a restaurant could have a soup and salad station, meat station, frying station, and baking station.