In this session, you get to learn and understand the concepts of commercial kitchen layouts, key components of a layout and the important considerations including effects on kitchen functionality.

When the kitchen is designed strategically, it enables the back-of-house (BOH) team to work efficiently and produce high-quality meals consistently. In a poorly designed kitchen, it can become an obstacle in that the staff can’t be as efficient because they have to worry about bumping into each other which will lead to accidents.

There are five common types of layouts; Island layout, Open kitchen layout, Assembly line layout, Zone-style layout and Galley layout. All these are determined by the menu, BOH pax and the concept of the restaurant.

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

The concept of commercial kitchen layouts