Kitchen Planning · 2 min read
Kitchen Planning Mistakes That Cost Restaurants Every Night
The commercial kitchen layout mistakes we see most often, and what they cost once the fit-out is done.
A badly planned kitchen does not fail on opening day. It fails slowly, every night, in longer ticket times, higher wastage and tired staff.
The ones we see most
- The dining room is planned first and the kitchen takes what is left.
- Raw deliveries, prep and finished plates cross each other's paths.
- Cold storage cut to save space, so deliveries have nowhere to go.
- Equipment ordered before the menu is fixed.
- A pass too small to hold one table's plates.
- Dishwashing squeezed in last, backing up into the whole kitchen.
- No route for waste that does not cross clean areas.
- No spare space or utility capacity, so the menu can never change.
All of these are cheaper to catch on a drawing than after the fit-out. If a kitchen is being designed, or yours is slowing service down, that is what we look at on site.
