Elements of Planning a Commercial Kitchen

Ceiling Height: Minimum 11 ft clearance below beam for optimal ventilation and utility installation.
Plumbing: Dedicated outward plumbing line to handle drainage and waste.
Ductwork: Pre-plan duct routes for exhaust and fresh air circulation.
Ventilation Location: Strategic placement of exhaust and fresh air intakes/outlets.
Fire Safety: Integration of fire suppression/ fire extinguishers systems is essential.
Cold Room Compressors: Allocate space for outdoor compressor units.
Concealed Wiring: Ensure all wiring is properly concealed for safety and aesthetics.
Avoid Wood/Stone Platforms: Use alternative materials for durability and maintenance.
Water Systems: Plan for RO & soft water space allocations.
Windows: Either seal windows or eliminate them to maintain controlled airflow.
Gas Supply: Allocate space for a gas bank in absence of a natural gas line.
Consult Early: Involve culinary and hospitality consultants from day one for optimal design

Cuisine Type: Understand the primary cuisine to design specialized workspaces.
Menu Outline: Plan based on menu complexity and specific equipment requirements.
Specialty Cuisine/Theme: Factor in any unique cooking styles or themes for layout.
Number of Pax: Design capacity based on expected customer volume.
Multiple Restaurants: Plan separate or shared kitchen facilities accordingly.
Banqueting: If applicable, design to accommodate banquet service with person capacity in mind.
New Equipment & Trends: Stay updated on modern kitchen equipment and evolving culinary techniques.
Basic Nuances: Be aware of the fundamental kitchen flow and ergonomic needs for efficient operations.

Goods inwards / Receiving Area
Time Office
Goods storage
Dry Store / Cold Store / Reg Tag Zone
Utensil Store / Crockery Store
Banquet Store
Prep area
Wet Prep / Veg. Cutting
Dish Wash Area
Pot Wash Area
Holding area
Cooking area
Tandoor, Roomali Roti, Chapati, Tandoori Starters
Indian Cooking
Continental
Italian, Mexican, Thai
Oriental / Pan Asian
Pantry Area
Bakery & Confectionary Area
Staff movement
Food pickup Area
Beverage / Pick up
- Mocktail / Cocktail Stations
- Ice Cube / Visi Cooler / Water Cooler
Live Kitchen (If any)
Other Areas
- Engineering / BMS
- Garbage area
- WIFI
- Mesh networking
- Electrical Wiring
- Hardware – KOT thermal printer, tablets
- DG Set