commercial kitchen design
the menu understand the types and range of food that is to be prepared as this will determine the equipment and preparation needs. breakdown food items into storage requirements itemize the requirements into a list; this can be used as a brief for the commercial kitchen consultant.
flow diagrams consider: overall space requirements entrance for deliveries waste removal location to front of house location to services numbers to be catered for.
flow: STORAGE: dry, refrigeration, and frozen foods PREPARATION: wet and dry areas COOKING: wet and dry ares SERVING: hot and cold foods DISHWASHING: crockery storage REMOVAL: of waste
references: â€˘ SEC Commercial Kitchen Designs â€˘ John Stephens Catering Design