The Best Commercial Kitchen Designs: Design Ideas and Inspiration

Commercial kitchens are commercial businesses that use commercial-grade equipment to prepare and serve food. A commercial kitchen is a commercial business, so it needs to be designed in such a way that it meets all the necessary requirements for commercial spaces: cleanliness, efficiency, durability. But what does this mean? How do you design a commercial kitchen?

Commercial Kitchens: Design Ideas and Inspiration

Designing commercial kitchens can be a challenge. Commercial kitchen designers have to meet very specific requirements, which include the need for cleanliness, the efficiency of space use, durability. But what exactly does this mean? How do you design a commercial kitchen? Let’s discuss how commercial kitchens are designed, what commercial-grade equipment is used in a commercial kitchen, and the most important things you need to consider when designing commercial kitchens.


When we say that commercial spaces must be clean, this means more than just being free of dirt or grease. Commercial areas should be clear of any food debris, bacteria, or other contaminants that could make commercial-grade equipment unsafe. Areas used for cooking should have a drainage system to prevent the buildup of water and grease.


Efficiency is an important part of commercial kitchen design because commercial kitchens need to be efficient in both their use of space and energy usage. Utilizing commercial-grade equipment like commercial dishwashers and commercial refrigerators for food storage will help your commercial kitchen be efficient.


Durability is also an important part of commercial kitchen design because these kitchens are typically busy places that can take a lot of wear and tear. Commercial-grade materials, such as stainless steel, commercial cooktops, and commercial ovens, can provide the durability necessary in a commercial kitchen.

Good Things to Consider When Designing Commercial Kitchens:

How much does it cost?

Commercial kitchens are a pricey investment, so you’ll want to make sure your kitchen will meet the needs of all current and future staff. A lot can happen in 20 years!

A commercial kitchen is often used for many other tasks beyond cooking food – this means that what may seem like an expensive oven could actually be worth it if it saves on labor costs elsewhere because there are fewer people needed when prepping or cooking meals for large groups. The process also goes more quickly with fewer cooks as well!

How much space do I need?

Consider estimating the number of kitchen employees to determine how much space you need. Icons are great for identifying each station and its designated duties, which can cut down on unnecessary movement throughout the kitchen! You’ll want to calculate at least 15 sq. ft per person and make sure there is enough room for equipment such as refrigerators, ovens, fryers, etc.

What is your design style?

In a commercial kitchen, you’ll be designing for efficiency. Your goal will always be to make the most of space and time so that you can provide an excellent dining experience while keeping up with all deadlines! One thing to consider when starting out in this field is what kind of cooking methodologies do people typically use; it’s a good idea because they are often at odds with each other and unless both parties have their priorities straight from the start, there could end up being some serious problems down the line. Do not forget about signage as well – if customers cannot find certain ingredients then they may get frustrated or leave before ordering anything, which would definitely spell disaster considering how important customer service has become today! What does your own personal taste and design style say about commercial kitchens?

Where will the commercial kitchen be located?

A stationary commercial kitchen is the most common type, and these facilities can be found in many places. You might think about locating your facility close to a local grocery store or other food distributors for easy transportation of ingredients. Another option would be finding an established restaurant that isn’t as popular, so you have more room to expand without being too crowded with customers who are ordering from their menu instead of yours!

Flexible kitchens provide options when it comes time for growth, but they also need space set aside specifically just for them, which may not always work out well depending on location limitations or cost considerations. These types of facilities tend to do best if located near residential areas where people don’t eat out all the time because there will still likely be some commercial space available for these types of facilities.

What is your primary focus in the commercial kitchen space?

Is it to provide a quality dining experience or is it more about efficiency when cooking food, for example. These are two very different things that can have drastically different results on how commercial kitchens should be designed!

Customers expect not only a quality dining experience but also a commercial kitchen that is safe and efficient. This means that commercial kitchens should be designed for efficiency with commercial-grade equipment, such as commercial dishwashers – just because they’re not used to wash dishes doesn’t mean they shouldn’t have them!

What are my options?

Your commercial kitchen design options should always include cleanliness in mind – it’s easy for people to come in contact with commercial kitchen equipment, and it’s important to make sure your commercial kitchen staff is safe. Commercial dishwashers are a good idea because they can be used for anything from glassware and table settings to pots and pans!

Some common mistakes to avoid:

  • Installation of a stationary commercial oven with no ventilation;
  • Designing your commercial kitchen around the placement of an ice machine
  • Neglecting to provide commercial-grade dishwashers for the commercial kitchen staff.

A commercial kitchen is a lot of work to design, install and maintain. However, the effort pays off for restaurant owners, as they can recover their start-up costs in less than one year.

We hope we have given you great ideas to help you get started!


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