Select Page

Layout of Commercial Kitchen (types, drawing a layout of a Commercial kitchen)


The layout of Commercial Kitchen

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. Whether you’re building a restaurant from scratch, or have (literally) hit a wall with your current design and need to renovate.

5 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

  1. Assembly line layout
  2. Island layout
  3. Zone-style layout
  4. Galley layout
  5. Open kitchen 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.

Assembly Line Commercial Kitchen Layout

The benefits of the assembly line layout

This commercial kitchen layout facilitates the production of lots of the same type of dish over and over again. The assembly line works best with multiple cooks who are each responsible for one part of the food production process.

Which restaurant-types is the assembly line layout best for?

The assembly line layout is best for fast food restaurants or restaurants with limited menus that have similar preparation styles, like pizza parlors or build-your-own bowl restaurants.

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, and food prep counters along its perimeter, and cooking equipment in its center.

Island Commercial Kitchen Layout

The benefits of the island kitchen layout

With a central “command center” or passthrough point for all meals, the island configuration facilitates staff communication and executive chef supervision.

Which restaurant-types is the island kitchen layout best for?

The island setup is best for restaurants with ample kitchen space to ensure that the island doesn’t create an obstacle for the BOH team.


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.

Zone Style Commercial Kitchen Layout

The benefits of the zone-style layout

The station commercial kitchen layout keeps the kitchen organized and allows different types of dishes to be prepared at the same time. This layout helps BOH staff divide and conquer. You can hire a specialized chef for each station rather than a line cook to create everything from start to finish.

Which restaurant-types is the zone-style kitchen layout best for?

This layout is best for restaurants with diverse menus and lots of staff. The station layout is suited for large operations like hotel restaurants, catering kitchens, or event space kitchens.

Restaurants with small kitchens should avoid the station-based configuration as it doesn’t allow for multitasking. You’ll need ample space and staff to make this type of kitchen function smoothly.


4. Galley layout

In this commercial kitchen layout, all stations and equipment are on the perimeter of the kitchen. In a very tight space, kitchen equipment is placed along only parallel two walls.

Galley Commercial Kitchen Layout

The benefits of the galley layout

If your kitchen is large enough to have a ring layout with empty space in the center, you can have multiple cooks in the kitchen and they can easily rotate to work multiple stations at once. In a very small space, like a food truck, the galley kitchen is the only option space allows.

Which restaurant-types is the galley kitchen layout best for?

The ring and galley configurations are best for tight spaces with some staff, such as food trucks.


5. Open kitchen layout

An open kitchen layout lets customers see the action that usually takes place behind the scenes. Any commercial kitchen layout can be turned into an open kitchen by taking down a wall.

To ensure guest safety, it’s best to keep hot cooking appliances as far away from customers as possible. A glass partition between the service area and guest seating is a smart choice to protect the food from unexpected sneezes or coughs.

Open Concept Kitchen Layout


The benefits of the open kitchen layout

The open kitchen is great for entertaining guests. An open kitchen is also a good opportunity to maximize a small space. You can create a chef’s table seating by placing bar stools in the kitchen.

Which restaurant-types is the open kitchen layout best for?

Open layout kitchens are typically seen at high-end restaurants or restaurants with small commercial spaces. Watching the cooks prepare dishes becomes an integral part of the dining experience.


The 5 key components of a commercial kitchen

Before designing a commercial kitchen space, it’s important to account for the needs that the kitchen must fulfill and the equipment associated with those needs. When you know what components need to fit into space from the beginning of the design process, you will be able to design your commercial kitchen layout more effectively.

The 5 components of a commercial kitchen

  1. Storage
  2. washing station
  3. Food preparation
  4. Cooking station
  5. Service area


The 5 Step Restaurant Kitchen Workflow

1. Storage

Your restaurant’s kitchen will store a variety of items including cooking tools (utensils, pans, etc.), food (produce, meats, dry goods), and place settings (glasses, plates, linens).

Your kitchen will need separate storage units for each of these needs, such as a refrigerator for perishable foods, a pantry for dry goods, and cupboards for place settings and tools.

2. Washing station

A lot of cleaning goes on in a commercial kitchen to ensure the safety of the food that’s being served and the dishes that it’s being served on. We recommend creating separate washing stations for food and for dishes so that dirty dish suds never land on clean produce! Your washing stations will need commercial dishwashing machines, sinks, and drying racks to run smoothly.

3. Food preparation

A commercial kitchen may have several food preparation areas depending on what kind of food is on the menu. The food prep section of a restaurant’s kitchen consists of counter space, cutting tools, and storage containers.

Place food preparation zones near a refrigerator so that your BOH team can quickly and safely store raw ingredients until they’re ready to be used.

4. Cooking station

Unless your restaurant’s concept is raw foods, your kitchen will need quite a bit of cooking equipment to execute your menu. Most restaurants have gas range-oven combinations and commercial fryers, and some specialized cooking appliances. A kitchen display system makes it easy for BOH staff to keep up with incoming tickets.

5. Service

A commercial kitchen’s service area is used for plating dishes and handing them off to servers to deliver to diners. A service area should have heat lamps to keep food warm. Place your kitchen’s service area as close to the dining room as possible to lessen the distance from the kitchen to the table for waiters.


The most important commercial kitchen layout considerations

Now that you understand the key components of a commercial kitchen, you must also factor a few crucial considerations into your kitchen’s design in order to ensure that it’s safe and functional.


Ergonomics is the science behind “designing and arranging things people use so that the people and things interact most efficiently and safely.”

In order to create a functional, user-friendly commercial kitchen layout you must take into consideration how much equipment the kitchen will need to hold, how many people will be in the kitchen and the flow of the staff’s routes between stations.


How much room you have to work with will limit which commercial kitchen layouts you can adopt. Industry guidelines recommend dedicating 60% of your commercial space to the front of the house and reserving the remaining 40% for your back of the house.

So if your restaurant has an area of 500 square feet, 300 square feet would be used for the dining area and waiting room, and the remaining 200 square feet would be used for the kitchen.

Staff communication

Don’t forget about the human elements of designing a space. Facilitate staff interaction and communication with an open floor plan instead of a maze-like kitchen with walled-off sections. Make it easy for executive chefs and managers to oversee what’s going on in the kitchen so that they can train and communicate with staff.

This consideration may be more important in a fast-food environment with the inexperienced staff than at a high-end restaurant with experienced chefs.


Safety and design go hand in hand. First, you need to consider food safety in your restaurant. Design a space that keeps food safe for consumption. A few simple ways to do this include placing your receiving near the fridge and avoiding cleaning chemicals near food.

You’ll also need to check local regulations to ensure that your restaurant takes food safety precautions that go beyond common sense. In some states, local regulations may determine your commercial kitchen’s layout or design elements.

For example, Missouri’s food code prohibits the use of wood as a food preparation surface (with a few exceptions) and prohibits carpeting in a commercial kitchen. Check local commercial kitchen laws to ensure that your restaurant is up to code.

You should also take your staff’s health into consideration as you design your commercial kitchen. Build proper ventilation into space. Placemats on the ground to reduce knee and back wear-and-tear from standing.

Fire safety is another major element you must take into consideration while designing a safe restaurant kitchen. Create fire exits. Install smoke detectors and fire extinguishers. Work with your interior designer to make room for everyday kitchen equipment into your space and emergency tools.


Choosing the right commercial kitchen layout for your restaurant

The strategic design makes a kitchen functional and safe. The right commercial kitchen layout enables a BOH team to do their best work safely and efficiently, resulting in lower staff turnover and higher customer satisfaction. However, there is no one kitchen layout that’s better than the rest.

Following these steps when evaluating a commercial space’s ideal kitchen layout:

  1. Create a process to execute each menu item
  2. Develop an equipment list for each kitchen station based on menu requirements
  3. Organize or design the equipment layout for each station
  4. Arrange the stations next to each other that share menu components
  5. Determine your service process to complete dishes for delivery to the customer
  6. Design your expediting station and place it at the center point of all culinary stations
  7. Understand your building limitations and be willing to find alternate execution and service delivery methods to accommodate
  8. Visualize a dry run, executing each menu item in your new kitchen to ensure they are created and delivered efficiently

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

Syllabus BHM306

01 Hotel Design

  1. Design Consideration
    1. Attractive Appearance
    2. Efficient Plan
    3. Good location
    4. Suitable material
    5. Good workmanship
    6. Sound financing
    7. Competent Management

02 Facilities Planning

  1. The systematic layout planning pattern (SLP)

Planning consideration

  1. Flow process & Flow diagram
  2. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel

Architectural consideration

  1. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
  2. Approximate cost of construction estimation
  3. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room
  4. Approximate requirement and Estimation of water/electrical load gas, ventilation

03 Star Classification of Hotel

  1. Criteria for star classification of hotel (Five, four, three, two, one & heritage)

04 Kitchen

  1. Equipment requirement for commercial kitchen
    1. Heating – gas/electrical
    2. Cooling (for various catering establishment)
  2. Developing Specification for various Kitchen equipments
  3. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities)

05 Kitchen Layout & Design

  1. Principles of kitchen layout and design
  2. Areas of the various kitchens with recommended dimension
  3. Factors that affect kitchen design
  4. Placement of equipment
  5. Flow of work
  6. Space allocation
  7. Kitchen equipment, manufacturers and selection
  8. Layout of the commercial kitchen (types, drawing a layout of a Commercial kitchen)
  9. Budgeting for kitchen equipment

06 Kitchen Stewarding Layout and Design

  1. Importance of kitchen stewarding
  2. Kitchen stewarding department layout and design
  3. Equipment found in kitchen stewarding department

07 Stores – Layout and Design

  1. Stores layout and planning (dry, cold and bar)
  2. Various equipment of the stores
  3. Work flow in stores

08 Energy Conservation

  1. Necessity for energy conservation
  2. Methods of conserving energy in different area of operation of a hotel
  3. Developing and implementing energy conservation program for a hotel

09 Car Parking

  1. Calculation of car park area for different types of hotels

10 Planning for Physically Challenged

11 Project Management

  1. Introduction to Network analysis
  2. Basic rules and procedure for network analysis
  3. C.P.M. and PERT
  4. Comparison of CPM and PERT
  5. Classroom exercises
  6. Network crashing determining crash cost, normal cost