Commercial Kitchen Design & Layouts

Commercial kitchen design plays a critical role in the efficiency, safety, and long‑term success of any foodservice operation. A well‑planned kitchen follows a logical, one‑way workflow that moves from receiving to storage, prep, cooking, service, and sanitation. This structure reduces cross‑contamination risks, prevents traffic conflicts, and supports consistent production during peak hours. Strong commercial kitchen design also improves staff comfort and helps operators get the most value from their space and equipment.

Popular Commercial Kitchen Layout Types

Assembly Line Kitchen Layout

The assembly line layout is ideal for fast‑food and quick‑service restaurants with focused menus. Food moves through a straight, step‑by‑step process that supports high‑volume production and consistent quality. This layout is commonly used in pizza, sandwich, and taco concepts.

Zone Specific Commercial Kitchen Layout

A zone layout organizes the kitchen into dedicated stations for tasks such as salad prep, baking, frying, or plating. Each station is equipped for its specific purpose, allowing multiple teams to work at the same time. This approach is well suited for restaurants with diverse menus that require simultaneous production.

Island Layout

An island layout places a central cooking suite in the middle of the kitchen, with prep, storage, and cleaning areas arranged around the perimeter. This setup encourages communication and visibility among staff and works best in larger kitchens with open floor space.

Galley Layout

A galley kitchen positions equipment along two parallel walls. It is an efficient choice for narrow or compact spaces such as food trucks, small cafés, and tight back‑of‑house environments where maximizing every inch is essential.

Open Commercial Kitchen Layout

Open kitchens bring the cooking process into the dining room. This creates transparency and adds a visual experience for guests. It is a strong option for restaurants that want to highlight craftsmanship or create a more interactive atmosphere.

Key Components of Strong Commercial Kitchen Design

Workflow Mapping
A successful commercial kitchen operates on a clear, linear workflow: receiving, storage, prep, cooking, service, and warewashing. Planning this sequence early prevents cross‑traffic, reduces delays, and keeps operations running smoothly during peak periods.

Space Allocation
A common guideline is to size the kitchen in proportion to the number of seats in the dining room. The goal is to provide enough back‑of‑house space for staff to work efficiently without reducing the guest area.

Safety and Compliance
A well‑designed commercial kitchen includes proper ventilation and exhaust systems, adequate lighting, non‑slip flooring, and easy‑to‑clean stainless steel surfaces. These features support safety, sanitation, and code compliance.

Equipment Selection
Choose equipment that is durable, reliable, and energy‑efficient when possible. High‑quality equipment reduces downtime, supports consistent production, and helps maintain food safety standards.

Parking Lot Design
Parking lot design sets the tone for the guest experience before anyone reaches the front door, so plan it for clear, safe, and efficient movement. Start by analyzing property ingress and egress to ensure smooth vehicle flow and avoid conflicts with nearby streets. Designated lanes and queuing for drive‑thru and pickup areas should keep cars from blocking parking or pedestrian routes, while separate walkways, well‑placed crosswalks, and visible signage protect guests on foot. Account for delivery access and service vehicle turning radii, provide adequate lighting and sightlines for safety, and use pavement markings and curbs to guide circulation. Finally, factor in ADA access, stormwater drainage, and landscaping that does not obstruct visibility so the lot supports both operational needs and a positive customer arrival experience. What our video about ingress and egress here: Parking Lot Design Ingress & Egress

Steps for Planning a Commercial Kitchen Design

Utilizing An Existing Space: If you are remodeling an existing space a good ideas is to start by mapping out utility lines such as plumbing, electrical, and gas. Take accurate measurements and identify any structural limitations that may affect the design. 

Designing In Small Spaces: For compact kitchens, prioritize vertical storage, wall‑mounted shelving, and ventless equipment to maximize space and maintain efficient workflow. For a compact bar design, focus on an efficient underbar layout that groups refrigeration, ice, sinks, and speed rails within arm’s reach of the bartender to minimize steps. Use stacked glass racks and overhead shelving to free counter space, and choose slim undercounter refrigerators and drawer units for bottles and garnishes. Place the POS and service pass where they do not block circulation, and plan seating so guests do not interfere with staff movement. We like implementing the "zero-step" system made popular by Krowne Manufacturing for our bar designs.

Define the Zones: Assign specific areas for dry storage, cold storage, food prep, cooking, and dishwashing. Clear zoning keeps staff organized and reduces unnecessary movement. Defining clear zones also helps deter employee chatter so that casual conversation can be saved for a different time. 

Ensure Ergonomics: Arrange stations so staff can work efficiently without extra steps or awkward movements. Good ergonomics improve speed, reduce fatigue, and support a safer work environment.

Plan For Growth & Kitchen Expansion: Designing a commercial kitchen with future growth in mind protects your investment and keeps operations flexible as demand increases. A scalable kitchen layout reduces the need for major renovations, minimizes downtime when adding capacity, and lets you respond quickly to menu changes or higher covers. At Jean's Restaurant Supply, when we are planning a commercial kitchen, we often specify extra vent hood capacity and higher gas and electrical service during the initial design phase to accommodate future equipment. We also specify to install dedicated electrical circuits for future refrigeration or other high demand items that may be deferred for budget reasons. When the budget allows for the purchase, the equipment can simply be delivered and installed with no additional infrastructure work required, minimizing downtime and avoiding costly retrofits.

Commercial Kitchen Design: Bridging the Gap Between Architecture and Engineering

Architects establish the overall layout and circulation for a commercial kitchen while MEP engineers translate that layout into the mechanical, electrical, and plumbing systems that make the design buildable and code compliant. The process is collaborative and iterative: architects place equipment and define zones, MEP engineers size hoods, make‑up air, exhaust, gas lines, electrical service, water supply, and drainage, and the team coordinates fire suppression, lighting, and HVAC to meet health and safety codes. Coordination drawings and utility riser diagrams resolve spatial conflicts, specify dedicated circuits and gas drops, and show ventilation routing so contractors can price and install systems without surprises. The final construction documents combine architectural plans, MEP schematics, equipment schedules, and permit notes so the project moves smoothly from design through permitting and into construction. 

At Jean’s Restaurant Supply, we produce commercial kitchen drawings that fully integrate architectural and MEP requirements into a single, buildable set of plans. Our deliverables include precise equipment layouts, hood and ventilation specifications, gas and electrical service locations, plumbing stub outs, fire suppression details, and clear coordination notes so architects and engineers can merge their disciplines without rework. We use 3D modeling and BIM workflows to validate clearances, run clash detection, and confirm utility routing before construction to ensure equipment fits and systems connect as intended. The result is a coordinated, permit ready package complete with equipment schedules, riser diagrams, and installation notes that contractors can price, permit, and build with confidence.

Commercial Kitchen Design Services in Texas

Jean’s Restaurant Supply turns every element of commercial kitchen design into a practical, buildable floor plan that becomes the foundation for your project. We integrate workflow mapping, space allocation, equipment selection, safety and compliance, and future growth planning into clear, utility‑ready layouts contractors and owners can use to begin construction and procurement. Our commercial kitchen design services cover all of Texas, including Corpus Christi, McAllen, Houston, San Antonio, and Dallas, and each plan includes defined zones, utility placements for gas, electrical, and ventilation, and ergonomic station layouts so the kitchen performs from day one and adapts as needs change. By delivering a detailed, usable floor plan, Jean’s Restaurant Supply reduces costly revisions, shortens project timelines, and gives clients a confident starting point to move the project forward.