![]() ![]() Like an Island layout, an open kitchen layout allows the restaurant guests to enjoy the show. Cooking is a key aspect of the restaurant experience, allowing guests to appreciate the artistry that goes into their meal #5 Open layout.The island acts as the focal point, allowing the executive chef to oversee all operations from the central spot of the kitchen.And other sections, such as the food preparation area and dishwashing area, will be pushed to the kitchen’s perimeter. All of the cooking equipment is centered in and around the island section. With this type of restaurant kitchen layout, the chefs and the food are the stars of the show they take center stage and can often be seen by restaurant guests. Ideal for ghost kitchens that tend to be smaller than a regular commercial kitchen #4 Island layout.Maximizes square footage, as seen in boats and food trucks.The name galley is derived from this layout's original use in boat kitchens, where space is extremely limited. This type of layout has all of the different stations and equipment positioned along the kitchen walls. Makes it easier to create a wide range of meals from a larger menu #3 Galley layoutĪ galley layout is often the go-to setup if you operate in a kitchen space with limited square footage.Improves kitchen flow with plenty of open areas for movement.Enables staff to focus on areas of expertise.Ideal for large kitchens and multi-tasking.The blueprint for this type of kitchen looks like: 1 Additionally, the sink and storage areas are typically closest to the entry-door, whereas the service area is closest to the exit door. ![]() A zone layout allows you to focus on assembling a wide range of menu items. ![]() Each station is isolated from the others and often segregated according to the type of commercial kitchen equipment or meal preparation required for that specific type of dish. This type of layout divides the kitchen into zones according to the type of dish being made. Allows for more workers in a kitchen because they’re isolated in their stations #2 Zoning layout.Promotes fast and consistent production of meals.Ideal for limited menus and high-volume demand.Staff can focus on individual tasks rather than handling every aspect of making a dish.The blueprint for this type of kitchen looks like: With this layout, the washing station and storage area tend to be located behind the line so as not to be in the way. This is followed by the plating or packaging station. From there, the line flows into the cooking area. This linear approach to kitchen workflow looks like this: In the first section, ingredients are prepared and assembled. Food preparation starts at one end, and the dish is finished by the time it reaches the end of the “line.” This is typically utilized for high-volume production, catering, or items in high demand. With the right kitchen setup, you can maximize your space allowing you to optimize food prep, cooking, and team performance.īut what are the popular commercial kitchen layouts when starting a ghost kitchen? And which is best for you?Īn assembly line layout is built to optimize the assembly of a meal. This is especially true if you’re operating in a space with a smaller footprint, such as a ghost kitchen.ĭid you know that a commercial kitchen’s layout can significantly impact your kitchen's operations and output? ![]() Back-of-house staff must be able to perform their duties without getting in one another’s way. Running a commercial kitchen is all about efficiency. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |