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As an independent contractor, you want the best possible design kitchens for customers, not only to make his mark aesthetics, but also to generate more business through word of mouth. Here are some tried and true ideas to improve both its design plans and diagrams.

Use an island

Cooking professionals can easily become overcrowded, uncomfortable spaces in which to work. By adding a utility island in the middle of your kitchen, you instantly improve traffic flow and save space at the same time.

Position your oven and stove top near your refrigerator / freezer and washing machine. Over the longer hours, chefs, sous chefs, dishwashers, kitchen and other staff needed to move quickly between these three businesses. If the space too far, you not only halt operations, but also create traffic snarls that can lead to accidents. Even if you have a lot of room design and an open plan, professional chefs always appreciate a design set.

Storage Optimization

Kitchen workers need quick and easy access to cutlery, pans, cooking utensils and ingredients. Some kitchen designers make the mistake of focusing too much attention on aesthetics, lighting, feng shui and other "basic apparatus" refers to design while overlooking the importance of easy access.

Ensure adequate lighting throughout the kitchen

Bright fluorescent or excesses over the lighting can strain sight of cooks and preparers and lead to lower morale among staff. By contrast, if you do not have enough light - or if your lighting is inadequate, difficult to change, or difficult to adjust - alike, can deplete staff and pave the way for accidents. Dimmers to install lights. Choose the appropriate lighting for the color scheme you use. A white or chrome kitchen tend to reflect light much more than a pitch dark kitchen. To that end, you do well, in general, to choose a color scheme based on "neutral" nuances. The lighting and color scheme of a kitchen can profoundly influence the psychology of officials who populate the area. A recent experiment at a prison in Missouri demonstrates how powerful the color / psychology connection can be: after the state painted the walls of the cells pink, inmates became permanently and significantly less violent - all because of the change in the color of their environment.

Designing the Kitchen to be one of a piece with the rest of Restaurant

Customers are usually never visit the kitchen. Similarly, staff, coaches, chefs and probably will not spend much time in the dining room during normal business hours. However, when a restaurant 's kitchen and dining room function as a unified entity, the business tends to grow. This does not mean that you need to choose a style of kitchen design or color scheme that mimics the front of the restaurant. However, their schemes should reflect the "intent" of the restaurant. In some cases, you may wish to provide a 'portal' between the kitchen and dining room. For example, let 's say you're designing a pizzeria. It is possible to build in a window so that diners can see their chefs throwing pizza dough.

That said, if you do provide a point of view 'to diners, make sure the area can be seen are kept in good condition. It also takes into account the readiness of the bathrooms and emergency exits when designing the flow between the kitchen and dining spaces. It can be incredibly clumsy - and dangerous - if these two spaces converge too easily. Many poorly designed restaurants locate their rest rooms at the rear of their kitchens, so customers are forced to walk through food preparation. This not only destroys the "mirage built 'canteen, but also creates risks for the kitchen staff.

Include the right appliances - in the right places

Do not mix and match equipment brand. If your dishwasher, ovens, refrigerators, stove tops, and the like are all included in the same package of services, his client will have a much easier time if fixing the problems that occur. On the other hand, if each device has its own number of technical assistance, and guarantee broad range of services, his client may lose valuable time troubleshooting - and these delays can be very costly in the high-pressure restaurant business.

Look for sinks that can accommodate a large pile of dishes. Install a refrigerator / freezer, which offer plenty of space, so it is not necessary that the preparers worry about storage. Choose industrial dishwasher force capable of handling at least 1.5 times the average load of the restaurant. Install art temperature control, and make sure you have enough space to assemble and adjust key equipment.

Keep levels floor Plumb

Gaps or warps in the floor of an industrial or commercial establishment kitchen can lead to accidents, even lawsuits. Return to make a proof test and the capping of their floor before putting in expensive and heavy equipment. Otherwise, it's likely that a jerry platform leveling solutions after the fact or pay contractors to remove the aircraft so that it can solve the structural problem.