Designing a Commercial Kitchen for Workflow: What You Need to Know

A well designed commercial kitchen is not just about shiny new equipment or stylish finishes, it’s about workflow. The way your kitchen is laid out can make the difference between smooth, efficient service and constant hold ups. Whether you’re planning a new kitchen space or upgrading and existing space, designing with workflow in mind is essential for productivity, safety and cost control.

Every second counts in a busy kitchen. Poorly placed equipment or cramped layouts lead to wasted time, staff frustration and even safety risks. On the other hand, a kitchen built around a clear workflow will:

• Speed up service times by reducing unnecessary movement
• Improve staff safety with fewer trip hazards and less congestion
• Cut running costs through energy efficient design and equipment placement
• Enhance hygiene standards by separating raw and cooked food processes

1. The Kitchen Work Zones

A Commercial Kitchen is typically broken down into zones: 

• Preparation 
• Cooking
• Plating & Pass
• Cleaning & Washing
• Storage

The goal is to position these areas logically, so ingredients flow in one direction from delivery and storage, to prep, to cooking and finally to service without backtracking.

2. The Kitchen Triangle

Borrowed from domestic kitchen design, the “triangle” refers to the relationship between key areas, storage, preparation and cooking. In commercial Kitchens, this principle is called up and applied to multiple stations, ensuring that staff can move efficiently between essential task.

3. Separation of Clean and Dirty 

To meet hygiene regulations, it’s vital to keep clean processes (food pre, cooking and plating) separate from dirty ones (dishwashing and waste disposal). A good workflow design ensures these paths never cross.

When Marigold Engineers plan a Commercial kitchen, we look at:

• Menu Requirements – The type of food being served dictates the equipment and space needed
• Team Size – A layout for a two chef café kitchen looks very different from a 15 person hotel brigade.
• Equipment Choices – Energy efficient and space saving options can make a huge difference 
• Ventilation & Extraction – Essential for staff and comfort safety and compliance
• Future Growth Designing for today, while allowing flexibility for tomorrow

• Cramming in too much equipment without considering movement space
• Ignoring storage – a lack of chilled or dry goods storage space can cripple workflow
• Poor extraction design, leading to uncomfortable working conditions
• Unclear separation of raw and cooked food prep areas.

At Marigold Engineers, we specialise in designing, installing and maintaining commercial kitchens across Essex and beyond. Our team works closely with clients to understand their menus, staffing needs and long terms goals before delivering a tailored kitchen design that maximises workflow and efficiency. 

If you’re planning a new kitchen or looking to improve the performance of your current one, our experts can help you design a space that supports your staff, boosts efficiency and keeps you compliant with all regulations.