SPACE SAVING TIPS FOR SMALL RESTAURANT KITCHENS

Space Saving Tips For Small Restaurant Kitchens

Liz

While every chef’s dream is to have a spacious kitchen with unlimited space, in reality, most small businesses will face the challenge of space constraints to some extent, whether it be rent limitations, location, or the nature of the delivery such as pop-ups, food trucks, or food stalls.

Fortunately, there are still ways to create an efficient and successful setup when dealing with tight kitchen space. The key is to optimise your processes and maximise the use of the space. Here are some tips to get you started:

Operations and Layout Design

Firstly, determine how your processes are going to be in the kitchen. For example, what are the steps to the production, including prep, process, cook, and serve? Working out how it’s going to be delivered will help you plan the layout for a smooth process, and keeping staff close to their workstations. At the same time, also consider your menu and what you can realistically serve given your layout. It might be that you need to decide on items that have similar production processes to save space.

Selecting Kitchen Equipment

Once you have planned your layout and menu, you need to consider the range of appliances and equipment required. With an overwhelming selection of appliances of multiple functions as well as shapes and sizes, it can be a daunting task. Our suggestion is to only get what you need, at the capacity to comfortably deliver the food service, even at anticipated peak periods. Depending on your needs, having one larger multi-functional machine may save you space overall, however, consider whether the functions are needed simultaneously, in which case having several smaller machines might be more suitable.

Maximising Every Inch

When you’re limited in space, think creatively about how you can make use of every inch of space. Whether it be vertical, horizontal, inside, or outside, you’ll be amazed at how much you can fit. For example, use full-height shelves to go vertical, add hooks to the walls, bench sides, and even ceilings, or store containers underneath countertops. Get serving ware that can be neatly stacked, rather than oddly shaped bowls and plates. Remember, every bit of space counts.

If you’re truly stuck on space, you can also cut down on your processes and consider using a supplier to reduce the workload in the kitchen. For example, perhaps you can partner with a pasta maker to have fresh pasta delivered rather than making it in your kitchen.

Often, selecting the appropriate commercial kitchen can be the most challenging when it comes to fitting around tight spaces. ACE Catering Equipment can help you find the equipment for the right fit from the start. With 40 years of experience, we have the knowledge and expertise that will help you save you time and money, including our layout design consultation service.

Get in touch to see how we can help with your commercial kitchen today.