A small commercial kitchen comes with its own set of challenges, but there’s always a way to overcome them. There’s no one cookie cutter formula for the perfect commercial kitchen. Even in large spaces, the workspace can have its limitations if it’s not organized properly. 

Assembly Line Design

For high volume production in any kitchen, especially a small one, it’s important to set it up properly. This means organizing in a way that the work flows easily and safely, without creating conditions for potential accidents. An assembly line production always works best for restaurants that prepare similar kinds of simple food, such as burgers, pizzas and sandwich shops. It helps to line up labour into one-task zones that leads to the cook. 

Each step should require minimal time. One zone can focus on measuring ingredients, another can chop or slice the produce; yet another can marinate meats and so on. Production begins from one end of the line and moves progressively to the other until the finished preparations and plating are delivered at the other end. 

The cooking zone can incorporate the grill, fryer or stove, depending on the menu. There should be different zones for cold storage, dry storage and sanitation, away from the food assembly line. The assembly line doesn’t need to be a straight line. It can be a semicircle or full circle if you are short on space. 

This way, skills required by each zone is minimal, the staff can be easily trained and they are interchangeable. This speeds up production, reduces the chances of creating confusion or work grinding to a halt if one is absent on a certain day.

Island Kitchen Design 

The island has a centre that works as a hub around which the tasks are carried out. Set it up as the main preparation and cooking area. The perimeter around the island is best used as a storage and sanitation area. The island can also be used for assembly line production where the workflow starts on the island with preparation, cooking and plating, then proceeds to the perimeter for delivery.

Simple Menu

The menu plays a big role in the efficiency of a small kitchen and its organizational set-up. Keep it simple and distinctive to set it apart from the competition. The head chef can help you plan. In a small restaurant, keep the menu short and sweet. This helps your consumers pick and choose without confusion. Fresh, simple ingredients can help keep the prices low so shopping is easier and cooking is fast. 

Essential Equipment

Once your menu is in place, consider the storage before investing in the essential equipment. Commercial kitchens need a walk-in freezer for bulk storage and several kinds of refrigerators for easy access. 

Worktop refrigerators are useful for quick access too. Consider the storage units next, such as cabinets and shelves. Cooking equipment should be easily accessible to streamline the workflow process. Invest in good warming equipment just as you invest in good cooking ware so that its consistently served up at the right temperature. 

Invest in a high-quality commercial dishwasher if possible. If not, environmentally-friendly biodegradable disposable containers and cutlery can make cleaning up easier in a small space. Look at a large 3-compartment sink that has enough space to allow for drying.

Central Restaurant Equipment in Winnipeg has all the kitchen equipment you need to help you set up your small commercial kitchen with ease. Check out our website to browse through our product catalogue and ship your order.