Here is a general checklist of everything you need to outfit your restaurant kitchen : Range. Oven. Grill. Deep-fryer. Reach-in cooler. Walk-in cooler. Freezer (either a chest, upright, or walk-in) Sauté pans.
Choosing the right commercial kitchen layout for your restaurant Create a process to execute each menu item. Develop an equipment list for each kitchen station based on menu requirements. Organize or design the equipment layout for each station. Arrange the stations next to each other that share menu components.
By the Numbers. The standard minimum formula for a full-service dining establishment is 5 square feet of kitchen space per restaurant seat: A 40 -seat restaurant, for example, calls for a 200-square-foot kitchen.
What is a restaurant floor plan ? A restaurant floor plan is a blueprint that maps out your entire restaurant layout . It shows the distance and relationship between rooms, tables, service and waiting areas, payment stations, bar and more.
Food , in most cases, is pre-cooked in restaurants . They might have to just heat it, dress it and serve . Restaurants rarely experiment with new dishes or alter existing dishes when they are under the pressure for serving food fast . So routine cooking of same dishes in the same order makes it faster .
To summarize, kitchen equipment categories are divided into four types : food storage, food production, maintenance, and special equipment .
Example: Your restaurant floor plan has 5000 square feet 200 seats. 60% Dining Area = 3000 square feet. 40% Kitchen = 2000 square feet.
The 6 Most Popular Kitchen Layout Types The One Wall Kitchen. Usually found in smaller kitchens, this simple layout is space efficient without giving up on functionality. The Galley Kitchen. The L-Shaped Kitchen. The U-Shaped Kitchen. The Island Kitchen. The Peninsula Kitchen .
In general, expect to spend an average of $115,655 for kitchen and bar equipment. Furniture and tables can cost $40,000 alone, so be sure to plan accordingly.
So the size of a 1000 square foot building is any number times any number that equals a 1000. For example, if your building is 50 feet long and 20 feet wide you would times the length (50) by the width (20) and the answer is your floor area squared, or a 1000 square feet.
1,051 square feet
When planning the size of a restaurant , don’t overlook smaller work areas. A small restaurant needs at least 64 square feet to receive and inspect shipments and 100 to 150 square feet to store dry food. A single-machine dish room in a small restaurant requires 175 square feet.
Front of House: Refers to the area of a restaurant where guests are allowed. The dining room and bar are the front of the house. Host/Hostess: The person who meets the guests and shows them to their tables. The host is also responsible for keeping track of reservations and waiting lines.
One of the most important aspects of a restaurant layout is ensuring proper circulation and movement of the restaurant staff as well as the customers in the restaurant . The restaurant layout should be designed in a manner that allows customers to find their way inside the restaurant easily, and then to the dining area.