Table of Contents
- 1 What does a small commercial kitchen need?
- 2 What are the requirements to build a commercial kitchen?
- 3 What classifies as a commercial kitchen?
- 4 What counts as a commercial kitchen?
- 5 How many sinks are required in a commercial kitchen?
- 6 How much space do you need for a commercial kitchen?
- 7 How to plan a restaurant kitchen?
- 8 What goes into opening a new restaurant?
What does a small commercial kitchen need?
Essential Equipment Every Commercial Kitchen Needs
- Ranges and Griddles. Most food prep begins atop a gas or electric range with enough burners to prepare multiple servings at once.
- Commercial Ovens.
- Deep Fryers.
- Refrigeration and Ice Machines.
- Work Stations.
- Shelving.
- Knife Sets.
- Cookware.
What are the requirements to build a commercial kitchen?
Commercial Kitchen Requirements in California
- Acquire Certificates and Licenses to Handle Food.
- Acquire a Valid Business License:
- Obey Food Safety Practices.
- Experience unannounced Safety Inspections.
How do you organize a small commercial kitchen?
How to Organize Your Commercial Kitchen in 5 Easy Steps
- Hang Your Most Frequently Used Items Within Easy Reach.
- Designate “Zones” in Your Kitchen.
- Ditch Closed Storage Units for Items That Don’t Need to Be Refrigerated or Frozen.
- Utilize the “First In, First Out” Method with Refrigerated or Frozen Items.
- Label Everything.
How do I make my kitchen a commercial kitchen?
Licensing and Inspections of Commercial Kitchens It’s possible to get your home kitchen licensed as a commercial kitchen according to cottage kitchen laws that exist in many areas. However, you’ll still need to pay fees and have inspections.
What classifies as a commercial kitchen?
Commercial kitchens—also known as a shared-use, commissary, or incubator kitchens—are commercially-licensed spaces where chefs, bakers, caterers, and other culinary professionals can prepare their goods legally while providing the scheduling and budgetary flexibility that many small businesses need.
What counts as a commercial kitchen?
How do I start a small kitchen restaurant?
Here are 9 way to make your restaurant kitchen run more efficiently:
- Listen to Your Employees’ Feedback.
- Streamline Your Menu.
- Create An Employee Manual.
- Set Up an Efficient Inventory System.
- Don’t Discount Human Communication and Talent.
- Create Specific Work Stations in the Kitchen.
- Assign Daily Prep to Someone You Trust.
How do you label food in a commercial kitchen?
All time and temperature controlled foods require these three key pieces of information:
- Type of food.
- Date food was added.
- Date food expires.
How many sinks are required in a commercial kitchen?
Most commercial kitchen design projects will require at minimum 4 types of sinks. One mop sink, for obvious reasons. May be either floor mounted as in the image above, or similar in design to a utility room sink you might find in a residential building. These sinks are typically direct drained.
How much space do you need for a commercial kitchen?
Your kitchen should have approximately five square feet of space for every seat in the restaurant. So, if your dining room seats 60, your kitchen should be at least 300 square feet. If your kitchen is smaller, consider reconfiguring your space to make more workroom and less customer space.
How to set up a small commercial kitchen in 3 steps?
Here’s our guide for how to set up a small commercial kitchen in 3 easy steps. The menu dictates everything in your restaurant. Develop a menu that’s made up of food that you love! Start by creating a menu theme. You want your food to set you apart from the competition in your area.
What equipment do you need for a commercial restaurant kitchen?
A commercial kitchen needs industrial-grade equipment that can withstand busy restaurant use. The layout of a commercial restaurant kitchen must be planned to allow food to flow seamlessly from the prep area to the line.
How to plan a restaurant kitchen?
Plan on a large grill and give it its own station. Space is an important consideration. It takes some smart organization to deliver a large menu from a tiny kitchen, but it can be done. Once you have planned your restaurant kitchen, you need to outfit it with the right commercial equipment.
What goes into opening a new restaurant?
One of the biggest investments that goes into opening a new restaurant is the kitchen. A commercial kitchen needs industrial-grade equipment that can withstand busy restaurant use. The layout of a commercial restaurant kitchen must be planned to allow food to flow seamlessly from the prep area to the line.