Answering the question: How should I layout the equipment in my kitchen?
Many operators ask me for insight on the operations of a restaurant, but recently there has been one specific question that has been coming up repeatedly. “I’m setting up a new restaurant. How should I layout the equipment in my kitchen?”
On the surface it may seem easy, but it’s really not. Proper layout and floor planning of your equipment can be the difference between smooth sailing during busy times or utter chaos and disaster. Every kitchen footprint is different. Rarely will they be perfect. Often operators will lease a space that was previously a restaurant and there may be some infrastructure already in place in the kitchen to work around. Other times you may be doing a build out from scratch, and you can really create something tailored exactly to your needs. But the one constant in every scenario is that every square foot of space costs you money. Customers don’t sit in the kitchen, so you need to maximize every inch of space in that dining area to accommodate as many guests as possible. As a result, what area always gets short changed when it comes to space? You guessed it, the kitchen. So, how can we best lay it out so it helps us succeed?
1. The Quiet Corner
When an order comes into the kitchen the clock starts ticking. We need to get it out in as timely manner as possible. When it’s crazy dinner rush time that becomes even more imperative. Not every step of our process demands high speed and instant execution. I’m referring to the dough making and dish washing. If you utilize an area toward the rear of your kitchen for both the dish area and a dough prep area, then you can keep these out of the line of fire during hectic service. Keeping your flour bags stored next to the dough mixer makes life very easy. Your sore back will thank you. Being close to the dish area also makes it convenient when it comes to moving a heavy mixing bowl over there to be washed.
2. Avoid The Criss Cross
Speed and efficiency are paramount during the busy times. Anyone who has spent any time in a kitchen knows that the phrase “BEHIND” is used on a constant basis. Every time you have to walk behind someone else, it increases the chances of a ‘bumping into’ accident. Think of either an in-line or circular workflow in your pizza process to avoid the criss cross. Start with your dough stretching. This is the start of the line. It is wise to have this starting point be toward the rear, and we can work our way forward in the making and baking process. Next comes the assembly of the pizza. By having the pizza prep table either next to or directly behind your dough stretching area you will avoid the need for staff to cross over one another. Now it’s time to get that pizza into the oven. If the kitchen is linear then situate your ovens next in line after your pizza prep table. If it’s a smaller and somewhat circular workspace then try to position your oven in an area where you can simply turn around and insert the pizza. Once the pizza is finished, you’ll need to move it to the cutting and boxing area. It is very important that this area be as close to the exit of the oven as possible. When you pull that pie out of the oven, the less steps you must take with it decreases the chances of dropping it. The last thing you need is a remake during the middle of the hit.
3. Sightlines
In every article or seminar about operations we always hear the phrase “communication is key”. It is so true. This is where sightlines in the kitchen become very important. The pizza station will always be the primary station in the kitchen, but many operations have other stations such as fry, pasta, grill, etc. If the pizza station is humming along just fine but the grill is full and they have tickets down to the floor, you need sightlines between stations so you can see this and communicate with one another. You don’t need a pizza coming out and sitting for 10 minutes getting cold while you’re waiting for a dish from the grill station that is getting absolutely slammed. Making sure that you have clear sight lines between stations when designing your kitchen layout will keep that communication flowing and prevent disaster.
4. Clear The Way!
Now that the food is prepared you still need to get it to the guest. Try to situate your window or final food pickup area in a spot that has clear walkways. If you can design it in a manner that keeps servers from having to come too far into the kitchen then you can prevent more accidents and keep the machine running smoothly. Further, if you have front of house staff that will come in back to grab to-go pizzas that are ready, try to create a clear uninterrupted path for them as well. When someone is carrying a stack of boxed pizzas the last thing you need is a crash and drop.
When you first look at a new space it can be easy to just try to shove everything in, but there really is a true science to doing it right. Being able to execute effectively during the busy times will lend to greater success. The ability to pull this off will be directly impacted by how you lay out that kitchen. Take your time. Draw out numerous drafts. Use different colored pens to draw out the paths of different employees operating in the kitchen. If those lines don’t cross, then you are on the right track. When the busy times come your competitors will be a hot mess in their kitchen, but you will have well managed and calculated chaos. This will allow you to handle those times in a much more efficient manner and this will translate into you being able to handle more orders during those times. Some careful planning and thought can translate into significant dollars down the road.
Michael Androw owns E & D Pizza Company in Avon, Connecticut.
