The price of installing or building a small commercial kitchen is between $15,000.00 and $100,000.00 but can go much higher depending on the menu and need.
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.
Commercial kitchen design plans are dictated by space requirements, equipment and budget. List the Foods You Plan to Prepare. List of Required Equipment. Choose a Location. Plan Your Space. Plan How You Will Use the Space. Local Health and Safety Codes. Professionally Designed Blueprints.
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.
Payscale.com says restaurant owners make anywhere from $31,000 a year to $155,000 . They also estimate that the national average is around $65,000 a year. Chron.com estimates a similar range, between $29,000 and $153,000 per year.
The average cost of commercial hood installation ranges from $965 to $1175 per linear foot. Most commercial hoods are about 10-14 feet long. You can expect to pay about $12,826 for the professional installation of a 12-foot long kitchen exhaust hood.
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 .
To summarize, kitchen equipment categories are divided into four types : food storage, food production, maintenance, and special equipment .
The U-Shape Arguably the most versatile layout for any size of kitchen, a U-shaped floor plan surrounds the user on three sides, so it allows for longer countertops and extra storage cabinetry. “If you have enough space, I love a U-shaped kitchen with an island in the center,” says interior designer Tina Rich.
A Commercial Kitchen Equipment Catalogue A Gas Range. A Flat Top Grille. A Commercial Hood. A Stove-Warming Shelf. A Commercial Refrigerator. A Walk-In Cooler. Prep Tables. Floor Mats.
Since each restaurant is different, there is no typical size for a commercial kitchen . Most kitchens range from 500 to 2,000 square feet in size, so anything that is less than 500 square feet can be considered a small commercial kitchen .
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.
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.
To determine the occupant load, you measure the square footage of a given area and divide it by the allowed square feet per person. For example, a 500 square-foot kitchen would have an occupant load of 5 people, given the maximum of 100 square feet per person listed in the table above.
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.