Design a restaurant kitchen where food and dishes can flow easily between the front and the back of the house. It's better to situate your equipment in a way that will facilitate the activity taking place in your kitchen, than to save money in the short term by creating an awkward layout. Consult your kitchen staff when designing your restaurant kitchen -- they will be able to offer a valuable perspective.
Orient your cooking line and salad station so that servers coming from the front of the house can easily place orders and pick up completed plates. If possible, situate your dish area so that servers or bussers can deliver dirty dishes without obstructing the flow of orders in and out of the kitchen. If possible, plan separate entrances to the cooking stations and the dish area.
Plan a provisional menu before you begin designing your kitchen. This will give you a sense of whether you need multiple stoves or ovens, and whether you need a grill or fryer with the appropriate ventilation systems. You may choose to adjust your menu once you begin to plan your kitchen design.
Choose equipment that meets your needs and also fits your budget. You may opt for a design that requires you to borrow more money up front, but has the potential to bring in more income over time. In general, the amount of money you invest to implement your design should correlate with your level of experience. It makes more sense to borrow a considerable amount of money if you have run multiple restaurants and have a good sense of what will work, than if you are new to the industry.
Contact your local health department and describe the restaurant you envision. Make sure you understand the relevant codes, restrictions, and requirements before you start designing your kitchen. Contact the building department as well and ask for information about plumbing, building, and fire codes that may affect your project.
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