A Complete Guide for Restaurants, Cafés & Hospitality Venues

Plan your commercial kitchen the right way. Expert tips on design, equipment, compliance, layout & budgeting from Brandon Hospitality Solutions, Victoria.

1. Define Your Vision and Market

Before any plans are drawn, get crystal clear on what your venue stands for.

Ask yourself:

• Who are you serving — casual diners, students, or aged-care residents?
• Is your concept fast service, fine dining, or something in between?
• What atmosphere should customers feel — lively, bright, moody, or relaxed?

Your answers shape everything — from lighting and layout to ventilation and finishes. Document your ideas early and involve your project team so everyone shares the same vision.

3. Design for Flow and Function

A functional kitchen starts with smart flow — from receiving goods to plating dishes.

For Existing Buildings:
• Older spaces often come with quirks. Check:
• Doorways, ceiling heights, and wall structures
• Gas, water, and electrical service locations
• Grease traps and ventilation routes
Accessibility for deliveries and waste removal

Knowing these details upfront saves major headaches during installation.

For New Builds:
With a blank canvas, you can create the ideal layout — but only if you plan early with your architects, engineers, and kitchen specialists.
Consider truck access, waste areas, drive-through lanes, and staff security. A thoughtful layout ensures efficient workflow and future flexibility.

4. Staffing and Workflow Efficiency Your kitchen layout should support your team, not slow them down.

• How many staff will work during peak times?
• Are there dedicated staff amenities like lockers or break areas?
• How do chefs, waitstaff and dishwashers move between zones safely?

Design for ergonomics and flow — separate prep areas for raw and cooked food, avoid bottlenecks, and provide clear access to hand-wash stations.

5. Choose the Right Equipment

The equipment list stems directly from your menu. Every piece should earn its place.

Typical inclusions:
• Storage: Walk-in cool rooms, freezers, dry shelving
• Prep: Benches, mixers, processors, sinks
• Cooking Line: Ranges, fryers, griddles, combi ovens, chargrills
• Ventilation: Exhaust canopies, make-up air, fire suppression
• Warewashing: Dishwashers, pot sinks, drying racks
• Beverage & Wait Stations: Ice, coffee, juice and soda units
• Cleaning: Mop sinks, chemical storage If reusing existing equipment, always test functionality and compliance. Replace old or inefficient units before they cause costly downtime.

6. Layout and Safety Considerations

Map how food travels through the space:

1. Receiving
2. Storage
3. Prep
4. Cooking
5. Service
6. Cleaning

Avoid cross-traffic, ensure separate zones for raw and cooked food, and design generous aisles for carts and team movement. Good design equals safe, efficient service.

7. Compliance and Health Requirements

Every commercial kitchen must meet local health, plumbing, mechanical and electrical codes.

Involve your local council or health inspector early to review:
• Floor plans and utility layouts
• Menu and meal volume
• Equipment schedules (make/model)
• Wall, floor and ceiling finishes
• Hand-wash, prep, and pot sinks (no domestic appliances allowed)
• Waste, grease and pest control measures

Early engagement prevents last-minute design changes or approval delays.


8. Keep Your Budget on Track

Commercial kitchens are major investments. Track “all-in” costs — not just equipment.
Include:

• Freight, warehousing and delivery
• Installation and utility hook-ups
• Construction and trades
• Permits, consultancy and design fees
• Equipment removal and disposal (for renovations)

Regular budget reviews keep surprises at bay and your project on schedule.

9. Commissioning and Handover

Once your kitchen is complete:
• Test and commission all equipment
• Arrange manufacturer training for staff
• Collect warranties and O&M manuals
• Conduct a final walk-through with your project team

After six months of operation, revisit your design to see what’s working and what can improve. Continuous feedback builds smarter kitchens over time.


10. Bringing It All Together

Building a commercial kitchen is complex — but when designed right, it’s the engine room of your success.

Partnering with experienced professionals ensures every detail — from stainless fabrication to exhaust ventilation — meets both performance and compliance standards.

At Brandon Hospitality Solutions, we’ve been helping Victoria’s hospitality industry for five decades, delivering tailored kitchen builds for cafés, restaurants, schools and aged-care facilities.

Ready to start your project? Let’s turn your concept into a fully functional, compliant, and efficient commercial kitchen that works as hard as you do.

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