Kitchen Area

It all starts with the ingredients…

To make the most of the space you have available and maximise your productivity and efficiency, Dine By Design will take every detail into consideration when designing your commercial kitchen to ensure smooth operation. From the fresh food ingredients coming in to storage, to the food being plated ready for service – we’ll have it covered.

With many years of commercial kitchen layout experience covering a variety of different establishments, our team will produce a kitchen layout that suits your operation.

A dedicated project manager will work with you from start to finish.  It’s their job to ensure the kitchen design incorporates your type of food service and flow plan, working to meet all health and safety legislation. You can be rest assured that your workforce is also safeguarded from risks and hazards; after all, your business needs them to operate safely.

Planning is in the detail

A well planned commercial kitchen is imperative to the successful day-to-day functions.  A good starting point in planning, for example, is looking at a dedicated “receiving area” depending on the size of your kitchen.  What type of foods will be received there and what form of storage is needed?  Once this has been established, we should be able to identify the rest of the planning from storage, preparation, production and serving to dishes, cleaning and waste.  Looking at where the location of built-in equipment is to be housed to which way your fridge doors opens are all things that are considered in the detail when designing your layout.  It is these details that make the difference during service. As we know, every second counts in this industry.

To speak to one of our friendly team about your commercial kitchen layout, call us now or alternatively complete the call-back request and we will call you back at a time convenient to you.

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