Kitchen layouts say a lot about your business more than you know.

 

An efficient kitchen layout reflects well thought out plan with the kitchen workflow and working environment in mind.

In my previous blog, I talked about the Assembly Line Kitchen layout, a straightforward layout that works best for smaller kitchens with limited dishes. It also works best where service needs to be fast. But if your kitchen handles a more extensive menu and you have a bigger space, there are other kitchen layouts that you may consider. 

This week, let’s talk all about the Island Layout. 

 

What is an Island Layout?

The island kitchen layout, as the name implies, has a central working area or “island” in the middle. This area is detached from other structures and counters and has its hub of activity assigned to it, typically all about cooking. 

Hence, all the cooking equipment such as the ranges, oven, grills and fryers are installed in the central block. The other stations are situated in the room’s perimeter, providing enough space for the chef and the kitchen team to walk around. 

This setup can be modified to fit other kitchen shapes and sizes but it works best in a square-shaped kitchen but…

 

Who benefits from this layout?

  • The island layout can be used by most restaurants as long as there is sufficient kitchen space for the kitchen team to move about.
  • This layout makes it easy for the chef to supervise the overall kitchen activity as the central island serves as a “command centre”.
  • Communication among the kitchen team also benefits from the circular flow of the setup. People don’t necessarily bump into each other and a head’s turn can check the activity of a nearby station.
  • Cleanup is also easy since there is lots of open floor space. 

 

RELATED READ: Quick Tips for A More Efficient Restaurant Kitchen Layout

 

How does it work?

It starts with a separate central working area or “island” typically dedicated to cooking. However, any section can be the “island”, depending on what best suits your needs.

The prep and serving stations and equipment are along the outside perimeter. The outer surrounding walls of the kitchen can also hold storage units and washing stations. This is so that a circular flow is created. 

 

In Summary:

 

The island layout features a central working area, typically cooking, where the meal is the centre of attention. It works for restaurants with sufficient kitchen space to make certain that the island doesn’t create an obstacle for the kitchen team.

An efficient restaurant kitchen layout and workflow can make a world of difference to the quality of food and service you deliver and your staff’s well-being. 

If you are based in Perth or WA and needs assistance in creating an efficient workflow in your kitchen, give us a call and let us help you make the cafe or restaurant of your dreams.

 

That’s it for this week.
As always, Professional Chefs on Call at Anytime!

Ciao for now,
Thomas 



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