This document provides guidance on essential considerations for designing commercial kitchens and bars. It discusses key areas like the loading bay, goods receiving, dry and cold storage, food preparation, cooking, dishwashing, and garbage handling. Specific recommendations are given around layout, equipment choices, health regulations, and documentation in the design process. The importance of efficiency, flexibility, and minimizing noise and visual impacts on patrons is emphasized throughout.

1. Kitchen & Bar Design Essentials

4. Documentation

6. Goods in Area

7. Back of House

8. Dry / Liquor Store

9. Cold Rooms & Freezers

10. Food Preparation

11. Cooking

12. Servery & Ordering Points

13. Dish Wash

15. Reduce visual & noise impacts on patrons

16. All hours & weather drop off (noise with neighbours)

17. Minimal disruption to traffic

18. Raised floor especially for kegs & no need for fork lift

20. Qty & quality

21. Positioned between loading & kitchen.

23. Cleaners sink and chemical store

24. Office for storeman

26. Easy access to kitchen & bars

27. Use carts as food storage and transporters

29. Raw product / Bulk buying / Prepared food holding

30. Room height 2400mm to reduce energy consumption

31. Avoid building out around columns & penetrations through wall

32. Minimise remote plant distance

34. Efficient shelving layout

35. Rear loading

36. 75mm panel wall can be used if correctly designed

38. Space under bench for equipment or ingredients bins

39. Bins space

40. Refrigeration

41. Direct access to cold rooms & store

42. Food can travel directly to coldrooms or cooking

44. 1200mm walkways for safety and speed

45. Equipment on castors for flexibility & cleaning

46. Ingredient storage within easy reach

47. Access to hand basins

48. Position cook areas to suit;

49. Direct access to cold rooms & store, and from food preparation

51. Set out to suit meal delivery, customer or waiter pick up

52. Holding area with heat lamps

53. POS to suit ordering method, avoid crowding, understand queuing

55. Sufficient bin space

56. Scrape hole or troughs

57. Sorting space

58. Space after rinse sink for basket

59. Corner dishwashers use dead space

60. Storage for baskets

61. Water & energy recovery systems available

63. Scrape troughs with recirculating wash systems

64. Mobile soak sinks

65. Use carts for plate transport

66. Position wash areas to suit;

67. Direct access from Dining

68. Direct access from cooking & food preparation

69. Eliminate noise & visual impact on patrons

71. Space for recycling bins

72. Eliminate visual & noise from patrons

75. Combie steamers

76. Filtering fryer oil

77. Induction cooking or warming

78. Front of house use by untrained staff

79. Multi-use performing multiple cooking options

81. New cabinets need to be MEPS compliant

82. Switch off heated glass doors in off peak

83. Smart controllers that reduce energy consumption in off peak times

84. Cold wells must be fan forced

85. Turn off glass chillers in off peak

87. Noise & heat rejection

88. Cheap purchase

89. Don’t like heat

90. Compressors attract dirt

91. Quick install

92. Require more space for compressor

93. No need for plumbing

95. Quiet with no heat

96. Less maintenance long term

97. Can be cheaper to run

98. Requires tundish

99. More expensive install

100. Less space required

102. Ice well design to maximise work space

103. Chilled glass storage in back bar fridges

105. Wall finishes / horizontal ledges

106. Ceilings / light fittings

107. Impervious surfaces

109. Water sanitising temperature in washing

111. The Client Brief