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Small Restaurant Kitchen Design

Small Space Small Restaurant Kitchen Design

As the restaurant industry evolves, so does the kitchen design. Small space and small restaurant kitchen designs are becoming more popular as customers’ tastes change and new technologies emerge. The key to a successful small space or small restaurant kitchen design is to make the most of the available space while still providing all of the necessary equipment and amenities that customers expect.

There are a few things to keep in mind when designing a small space or small restaurant kitchen, such as layout, storage, and workflow. With careful planning, any size kitchen can be both functional and stylish.

If you own or are planning to open a small restaurant, then you know that space is often limited. This can make designing your kitchen somewhat of a challenge. However, with careful planning and execution, you can create a small space that is both functional and stylish.

Here are some tips for small space small restaurant kitchen design:

1. Use every inch of space wisely. This means utilizing vertical space as well as horizontal space.

For example, install shelves on walls to store spices and other cooking essentials.

2. Keep the kitchen clean and clutter-free. Not only will this make the space look larger, but it will also help you stay organized while cooking.

3. Choose compact appliances that fit your needs. There are many great options available these days that don’t take up a lot of counter or floor space.

Small Commercial Kitchen Cost

A commercial kitchen is a room or area in a restaurant, hotel, or other foodservice facility where food is prepared for serving. Commercial kitchens are typically larger and better equipped than home kitchens, and they follow strict health and safety regulations. The cost of outfitting a small commercial kitchen can vary widely depending on the size and scope of the project.

For a basic setup, you might spend anywhere from $2,000 to $10,000 or more. But if you’re planning something more elaborate, the sky’s the limit. Some factors that will affect your costs include:

– The size of your kitchen: A smaller space will obviously be less expensive to equip than a large one. – Your equipment needs: What type of equipment do you need to get the job done? If you’re just starting out, you may not need all the bells and whistles (and their associated costs).

You can always add more later as your business grows. – The quality of your equipment: Are you looking for top-of-the-line gear or something more budget friendly? Again, this is something that can be upgraded over time as your business expands.

– Installation fees: Don’t forget to factor in any installation fees for things like plumbing, gas lines, and Ventilation hoods . These can add up quickly! Small commercial kitchens come with many benefits over their larger counterparts.

They’re easier to keep clean (and therefore meet health code requirements), they use less energy and water , and they’re generally less expensive to outfit and maintain . So if you’re thinking about starting a food business , don’t let the cost of a commercial kitchen deter you—a small one may be all you need to get started on your culinary journey .

What Kitchen Layout is Usually Used in Small Restaurant?

There are many different types of kitchen layouts that can be used in small restaurants, but the most common layout is the linear or straight layout. This type of layout is efficient because it allows the cook to move quickly and easily between the various work stations. It also allows for a clear line of sight between the cook and the servers, so that food can be passed back and forth quickly and easily.

How Big Should a Small Restaurant Kitchen Be?

When it comes to restaurant kitchens, size does matter. But just how big should a small restaurant kitchen be? The answer to that question depends on a number of factors, including the type of cuisine you’re serving, the number of covers you’re expecting to accommodate and the amount of space you have available.

A good rule of thumb is to allow for around 100 square feet per chef, but this can vary depending on the menu and cooking style. For example, a sushi restaurant will need less space than a steakhouse as there is no need for large ovens or grills. If you’re planning on serving buffet-style meals, then you’ll need even more space as you’ll need room for food preparation as well as plating up and serving areas.

Whatever your plans, it’s important to work with a professional kitchen designer who can help you make the most of your available space and ensure that your kitchen meets all the relevant health and safety regulations.

How Do I Plan a Small Commercial Kitchen?

When it comes to planning a small commercial kitchen, there are a few key things to keep in mind. First, you’ll want to make sure that you have enough space for all of your equipment. You’ll also need to think about ventilation and drainage, as well as power and water supply.

One of the most important things to consider when planning a small commercial kitchen is the layout. You’ll need to decide where everything will go, including appliances, storage, prep areas, and more. This can be tricky, but it’s important to get it right so that your kitchen runs smoothly.

Another thing to keep in mind is the type of equipment you’ll need. If you’re only doing light cooking, then you won’t need as much heavy-duty equipment as someone who plans on cooking for large groups. Make a list of what you need and then start shopping around for the best deals.

Finally, don’t forget about safety when planning your small commercial kitchen. There are special regulations that apply to commercial kitchens, so make sure you’re familiar with them before getting started. Once you have everything in place, then you can start cooking up a storm!

How Do I Design a Small Kitchen Layout?

When it comes to kitchen layouts, there are a few things to keep in mind. First, you want to create a workflow that is efficient and makes the most of your space. Second, you want to incorporate storage into your design so everything has a place.

And lastly, you want to choose materials and finishes that are durable and easy to clean. Here are a few tips for designing a small kitchen layout: 1. Create an efficient workflow.

The layout of your kitchen should flow well so you can move from one task to the next easily. For example, the stovetop should be near the sink so you can easily transfer pots and pans. And the fridge should be close to the prep area so you can grab ingredients quickly.

2. Incorporate storage into your design. Small kitchens often lack storage space so it’s important to make use of every nook and cranny. Utilize wall space by hanging pots and pans or installing shelves for dry goods.

And take advantage of under-utilized spaces like the backs of cabinet doors with hooks or racks for spices or towels. 3 Choose durable materials and finishes . When choosing materials and finishes for your small kitchen, opt for ones that are low maintenance and easy to clean .

For countertops , granite or quartz offer durability and resist scratches and stains . For floors , tile or linoleum is best as it’s easy to wipe up spills . And for cabinets , painted wood or laminate will wear well over time .


Designing a small restaurant kitchen can be a challenge, but with careful planning and execution it is possible to create a functional and stylish space. The key is to make use of every square inch of space available, including vertical storage and hidden appliances. When planning your small restaurant kitchen design, start by thinking about the workflow of the space.

How will food be prepared? What type of equipment will you need? Once you have a good understanding of the layout and flow of the space, you can start to focus on the details.

Choose durable materials that can withstand heavy use, such as stainless steel for countertops and backsplashes. If possible, opt for energy-efficient appliances to help reduce operating costs. And finally, don’t forget about ventilation – proper ventilation is essential in any commercial kitchen.

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