First published: 08/05/2020
Setting up or redesigning a restaurant kitchen properly is a big job. Get good advice. Your daily business operations stand or fall with the efficiency of your kitchen. These are some tips and the common mistakes when setting up and/or redesigning it.
Table of contents
Restaurant kitchen
When you think of a restaurant kitchen, you immediately think of a space where food is prepared. But there is so much more. A restaurant kitchen consists of several parts:
- The production area: the cold kitchen, the hot kitchen, the washing-up area;
- The staff room: toilet, changing room and possibly a canteen;
- The storage area for the dry goods;
- The space for cleaning materials and maintenance products;
- The reserve for kitchen utensils, dishes and serving materials.
Belgoo Beer 
Madagascar Vanille
NOOR & NOOR
Jeanne Gennar, Coffee with a Soul
Chef & Knife
Kyzoe Hosting & Design
Belgian Master Butchers
Tips for setting up a restaurant kitchen
Comply with legal requirements
Make sure your kitchen meets the legal requirements in the field of HACCP legislation. Compliance with this is checked by the FASFC. Are you in doubt? Contact the information cell or contact us.
Invest in materials
Buy equipment that can take over actions from employees or make it easier for them. Rather invest a little more in material. Because if you want to cut a lot of vegetables, a robot can save you a lot of time or money. So very important for the cost price of the dishes. You can buy new kitchen equipment, but there is also a lot second-hand on the market.
Which wine with game with sweet garnish?
Although this is not necessary, a sweet garnish is often served with game. And then the question arises as to which wine to...
Why does a freezer defrost when the ambient temperature is below 10°C?
One of the editors of the NRC science section came across a remarkable observation while selecting a new freezer....
(Re)designing a restaurant kitchen: 9 tips and mistakes
Setting up a restaurant kitchen properly is a big job. Get good advice on this. Your daily business operations are...
Eat healthier in your company restaurant with this 4-step plan
You can design a company restaurant in such a way that it entices employees to eat healthier!
These are the 7 sins in service provision
Within the service industry, which includes hospitality, negative behaviors are described as 'the seven sins of service'. Try...
Hygiene requirements
Cleaning the kitchen is an annoying chore that nobody wants to do. Hygiene requirements are set for the restaurant kitchen. So it is useful to buy equipment that is easy to clean.
Appearance
An open kitchen with a nice grill in the middle gets more charisma and atmosphere if you use a lot of stainless steel. For advice on the design of a restaurant kitchen, go to specialized suppliers.
Hotel-Restaurant De Kommel
Weilandshof
The Mastercooks of Belgium
Bulls of the Princess
Mistakes in setting up the restaurant kitchen
Lack of walking space
A common problem in a (small) restaurant kitchen is a lack of walking space for the koksThe equipment is often placed so close together that only one person can stand near it.
Not enough cooling
Another common mistake is installing too little cooling. As the use of convenience products is becoming increasingly popular, large cooling spaces have become virtually necessary. You can find all kinds of cooling, both new and second-hand.
Baking in mirror image for Sinterklaas and speculaas lovers
Although speculaas is available all year round, sales of these finely spiced cookies peak...
Living room restaurant competes with traditional restaurant in 5 areas
A home restaurant is a dining establishment set up in the private home of a chef or host/hostess, where guests can enjoy a...
Catering supply will become a growing problem in 2025
Stricter regulations and decreasing accessibility make it increasingly difficult to get the necessary products and ingredients to the store on time...
Search for employees will remain a challenge in 2025
A persistent and structural shortage of employees will continue to be a significant challenge for the hospitality sector in 2025. This problem, which...
Fifteen Mastercooks at the 1.000 best restaurants in the world
No fewer than 28 Belgian restaurants are among the 1.000 best in the world according to "La Liste", the gastronomic ranking of...
Not enough storage space
Often, after the new restaurant kitchen has been put into use, it turns out that there is not enough space to place and arrange materials. A common emergency measure is to mount an extra wall shelf. Therefore, make a list in advance of all the materials that you will need in your kitchen.
A good extractor hood is important
It is difficult to show your cooking skills in a space where you cannot see through the smoke and fumes. A good extractor hood is a must. But the required capacity is often underestimated. So buy an extractor hood that is large enough. But that also extracts the fumes powerfully enough.
Contact an experienced installer
Setting up a restaurant kitchen is a major investment. And setting it up is highly underestimated. Let an experienced installer guide you or ask us for advice. Tell us in advance whether you are left- or right-handed. Because that changes the routing completely.
NOOR & NOOR has decades of experience in setting up and running catering businesses, specialty stores and providing various services, both B2B and B2C.
To carry out its activities, NOOR & NOOR relies on innovative insights and ideas from young marketers and micro-influencers for the management of your social media.
NOOR & NOOR works closely with specialized partners for the technical aspects of the assignments, but also with you for accurate and recent content.
The main activities of NOOR & NOOR are Social Media Management. Then building and managing websites and web shops, SEO Content Writing or writing search engine related articles, Virtual Assistance en Link Building via this website.
Conclusion
Setting up a restaurant kitchen is a crucial step for the success of your hospitality business. A well-thought-out layout not only promotes the efficiency and productivity of your team, but also contributes to the overall guest experience.
Share this blog post!
Do you know other professionals, hobby chefs, colleagues, friends and/or acquaintances who could also benefit from our blog articles? We would really appreciate it if you would share this blog article in your network. You can easily do this using the social media buttons below. Thanks in advance!
