Maintaining a restaurant is no easy job. Apart from managing challenging business operations, a restaurant owner must also properly set up and maintain a quality commercial kitchen. There are many ways to lay out and install equipment in a commercial kitchen, so difficult choices must be made along the way.

It is useful to keep some guiding principles in mind when designing a commercial kitchen. Here are some tips on how to properly set one up:

Have a work flow chart prepared. Bear in mind where employees will work in the kitchen, where the equipment will be, and which directions employees will move in across the workspace. Be sure that your design ideas allow chefs enough space to comfortably stand and prepare entrees, even in a full kitchen.

Work flow planning provides an opportunity for you to maximize worker efficiency and safety. If you avoid the need for employees to physically cross each other’s paths while working, you at once make your kitchen less accident-prone and more pleasant for employees to work in.


Keep flooring in mind at all times. Your kitchen’s floor needs to be durable, easy to clean, and comfortable. Logical choices for commercial kitchen flooring material include ceramic tile and concrete, both of which are easy to clean with a mop. Rubber flooring also works well, and is quite comfortable and safe for employees to work on. Rubber can add a cushion for safety atop existing flooring, too.

Base your design on moveable equipment. Your employees’ job will be much easier if most appliances can be readily moved about the kitchen. A kitchen is much easier to clean when its frequently used devices can be easily lifted and cleaned under.

Be sure that proper emergency equipment and procedures are taken care of. A quality exhaust hood and fire suppression are the most vital pieces of equipment a commercial kitchen needs to have installed. Standard emergency supplies, such as first aid kits and fire extinguishers, also need to be conveniently placed to allow for easy employee access.

Take into account any places in the kitchen where health hazards could plausibly occur. This would include coolers, freezers, and very hot ovens. Be sure that emergency procedures reflect the higher risk from these regions. A successful commercial kitchen is the product of a great deal of work and passion. The proper equipment and appliances will get you started on the right track.