Back Of House Design

Back of House Design

Topic: Back of the House Design
Starting Point: Receiving Area and Overall Layout

Receiving & Entry

One of the first things to look at is making sure your receiving door is between 42 and 48 inches wide. That allows pallets and large commercial deliveries to move easily in and out of the kitchen.

Mechanical & Utility Room

Another critical element is making sure your mechanical or utility room has an exterior access door.
This gives you more usable wall area inside the kitchen for shelving and racks. No need to lose wall space to an interior-swinging door when that area can be used for storage.

Purpose of the Mechanical Room:
It houses the key building systems:

• Water heater
• Water softener
• CO₂ tanks for beverage systems
• Filtration and utility equipment

Ventilation:
Water heaters require proper air circulation for combustion. Gas water heaters especially need fresh oxygen to burn cleanly. Without it, the system can backdraft, create carbon monoxide, or even extinguish the pilot light.

City code requires a vent or louver that allows fresh air from outside to enter the utility room. You may see this vent above or on the door, depending on design.

This keeps the combustion air separate from the HVAC air balance and protects your kitchen from dangerous fumes or negative pressure.

Janitorial Area: Mop Sink

Next, every back of house needs a janitorial station.
This includes:

• A mop sink with hot and cold water, backflow prevention, and hose connection

These must be located away from food prep for hygiene. Position them near the receiving area to avoid carrying dirty water through the kitchen.

Roof Ladder Access

Keep your roof access ladder inside the back of the house for security and safety.
Employees or service techs may need to reach rooftop exhaust fans, A/C units, or ductwork.
Placing this access inside prevents unauthorized use and ensures safe maintenance.

Dry Storage

Then comes dry storage — your main inventory zone.
Key points:

• Ideal ceiling height: 10 feet (for vertical shelving and bulk storage)
• Adjustable, NSF shelving with 6-inch floor clearance
• Items: soda syrups, paper products, dry ingredients, disposables, and small equipment

This area should flow directly from receiving for restocking convenience.

Manager’s Office

If space allows, place the manager’s office near the receiving door.
That position allows quick access for:

• Vendor deliveries
• Invoice management
• Monitoring traffic in and out of the back door

It’s a simple layout move that supports both security and efficiency.

Cold Storage (Walk-ins)

Next to dry storage, you’ll have your walk-in coolers and freezers, organized typically in this order:

1. Freezer
2. Meat cooler
3. Produce cooler
4. Beer or beverage cooler

Different products require different temperatures and cross-contamination must be avoided. Placing them together in this sequence simplifies receiving and restocking.

Cold Prep Area

Right in front of those walk-ins sits your cold prep area — where food is portioned, chopped, or prepped before cooking.
It includes:

• Stainless steel prep tables
• Hand sink and possibly a 3-compartment prep sink
• Pot racks and wall shelves

Ceiling height: Keep it at 10 feet to accommodate tall racks or suspended pot storage.

Equipment examples: Mixers, meat grinders, vegetable processors, dough mixers — depending on the menu.

Prep Hood / Batch Cooking

In this same prep section, you may have a prep hood, used for batch cooking or pre-service cooking — not for made-to-order meals.
Examples include roasting vegetables, par-cooking proteins, or boiling pasta in advance.
This hood captures steam and heat before it spreads into the rest of the kitchen.

Dish Room

The dishwashing room should be located away from the food pickup area to avoid cross-traffic.
The layout allows dish bussers to drop off dirty dishes efficiently without interfering with cooks or servers.

Inside this space, you’ll find:

• Three-compartment sink for soaking large utensils or pans
• Pre-rinse faucet for scraping
• High-temperature dishwasher with booster heater (for sanitizing at 180°F)
• Hand sink within reach
• Garbage disposer under one sink if required
• Water softener under the dish table or tucked under counter
• Trough drain on the floor for safety and drainage

All these help maintain workflow between dirty and clean dish zones.

Ice Machine Area

The ice machine zone needs to be designed with a 10-foot ceiling height to allow enough clearance for the ice maker and storage bin. The extra space ensures good airflow and easier maintenance.

Key requirements:

• Dedicated floor drain for the ice machine
• Trough drain nearby for any spilled ice or water — reduces slip hazards
• Cold-water supply line and shut-off valve
• Electrical circuit rated for the unit’s amperage
• Ventilation clearance on sides and top
• Remote condenser is highly recommended to move heat and noise outside, keeping the kitchen cooler and more efficient

This area is often overlooked, but a well-ventilated and properly drained ice zone extends the life of your equipment and keeps the area sanitary.

Main Cook Line

Right after the ice area comes the main cook line — the heart of your kitchen.

Across from the prep hood (where batch cooking happens), you’ll find the main hood for made-to-order cooking.
This is where your chefs execute the live menu orders.

Typical equipment under this line includes:

• Griddles
• Charbroilers
• Ranges
• Fryers
• Ovens
• Steamers or pasta cookers (depending on menu)

Everything here must be placed in logical sequence of your menu flow — proteins, sides, and finishing stations should follow the same order in which food is plated.

The cook line is designed for efficiency and safety, with clear aisle space between the line and the expedite counter.

Expedite Table

Across from the cook line sits the expedite table, which functions as the bridge between kitchen and dining service.

This is where:

• Plates are assembled and finalized
• Items are checked for accuracy, presentation, and temperature
• Heat lamps keep hot food warm
• Undercounter coolers hold cold salads, garnishes, and desserts
• Shelving above provides organized access for plating items

The expediter (Expo) is the “quarterback” of the kitchen — ensuring orders are complete, synchronized, and ready before they reach the servers.

This area defines consistency, timing, and quality before any food reaches the customer.

Hot Holding Area

Lastly, you’ll find the hot holding section nearby.

You’ll find the hot holding in this area as well, which is typically used for baked potatoes, buns, bread, or any hot menu items that the servers need to pick up quickly and efficiently.
It’s positioned right next to the expedite window, allowing fast service and proper food temperature control.

Waitress / Beverage Station

Next to or across from the expedite area, you’ll typically find the waitress station (also called the server beverage station).
This area should be easy to access without crossing the cook line, reducing congestion.

It includes:

• Soda fountain
• Coffee maker
• Tea brewer
• Condiment bins (ketchup, mustard, sauces, sugar, etc.)
• Ice bin and water station
• Glass racks and utensil storage

This setup allows servers to refill drinks or grab condiments quickly without disturbing kitchen staff.

Bar Area (Optional but Connected)

Typically adjacent to the beverage station or dining area, you’ll find the bar.
A well-designed bar uses a horseshoe (U-shaped) layout, which lets bartenders work efficiently from the center.

The design goal is zero-step efficiency — meaning every bottle, glass, or tap is within one reach, minimizing movement and increasing speed.

Bar components often include:

• Ice bin with drain
• Underbar refrigerator and beer cooler
• Speed rails and bottle wells
• Glass washing sink
• Blenders or mixers (depending on menu)

The bar functions like a mini-kitchen — it should follow the same design logic of efficiency, cleanliness, and safety.