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Everything You Need to Know About Restaurant Kitchens in Brisbane Flipbook PDF
Everything You Need to Know About Restaurant Kitchens in Brisbane
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Everything You Need to Know About Commercial/Restaurant Kitchens in Brisbane By Lisa Balle
Abstract The kitchen is command central of any restaurant. It is where food gets delivered, prepped, cooked and plated before being served to customers. Kitchens can be large and spacious of teeny tiny. No matter the size, if a restaurant kitchen is carefully designed, the cook staff can consistently produce hundreds of meals in an evening. Here learn all the basics of designing, stocking and maintaining a smooth running restaurant kitchen in Brisbane. 1.0 Introduction One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly. 1.1 What Makes a Commercial Kitchen? Commercial kitchens are designed for production and food safety. Whether your commercial kitchen is in your home or in a separate facility, it's a good idea to design it so you can complete your work as efficiently as possible. Regardless of whether you're making a few batches of cookies a week or
supplying all of the grocery stores in your area, your commercial kitchen will need to meet a list of requirements for cleanliness and safe food handling.
Licensing Commercial kitchens are inspected and licensed. The process of working with your local health department starts during the design stage, when an inspector reviews your plans to make sure they meet requirements such as suitable dish washing and refrigeration equipment. It's possible to get your home kitchen licensed as a commercial kitchen according to cottage kitchen laws that exist in many areas. However, you'll still need to pay fees and have inspections. You must apply to have your commercial kitchen licensed when you originally design and build it, and you're also required to renew your license annually. Different health inspection agencies work with different types of food businesses. A retail food company will be licensed and inspected by a municipal or county health department, while a wholesale operation is typically licensed and inspected by a state or federal department of agriculture.
Equipment Most commercial kitchens use professional equipment. Food service equipment is often made from stainless steel, which can be easily cleaned and sanitized. Professional refrigeration equipment is designed to cool foods quickly from temperature ranges where food borne illnesses are most likely to grow. Industrial stoves have more intense heat output than residential ranges, with the capacity to cook in volume. Dishwashing equipment must either reach temperatures hot enough to sanitize, or there must be multiple sink compartments to wash, rinse and sanitize by hand. A licensed commercial kitchen may use equipment designed for home cooking, without industrial capacity, but your setup must still meet a list of requirements for sanitation and food safety. Layout Although local health departments are only concerned with the layouts of commercial kitchens insofar as food safety is concerned, such as not installing a mop sink too close to a prep sink, successful commercial kitchens are usually designed for easy flow of work. There should be sufficient space between appliances for employees to move and work without bumping into each other, and there should be enough counter space for efficient processes. Giving thought to layout and work flow can complicate the process of designing a commercial kitchen, but these steps save work and time in the long run. 1.2 Commercial Kitchen Requirements Many home cooks dream of opening their own restaurant, but are not ready to deal with all of the legal requirements involved in running a commercial kitchen. If you are thinking of going into the restaurant business, make sure you understand all of the local and federal laws relating to kitchens and kitchen equipment. Federal OSHA Requirements for Kitchens The Occupational Safety and Health Administration regulates workplaces to keep employees and customers safe. Because of the unique hazards in the
restaurant industry, OSHA's guidelines cover vital areas such as food storage, safe lifting procedures and installing blade guards on machines. Workers under age 18 are subject to additional restrictions on the types of jobs they are permitted to perform in a restaurant. Applying for Licenses and Paying Taxes Because you are working with food, public safety is a major concern in commercial kitchens. You must register your company with and obtain a license from the state Department of Public Health. You will receive a certificate that must be displayed in a prominent place in your kitchen. You must also request a tax identification number from the Internal Revenue Service. You can apply by mail, online or by phone. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. All commercial kitchens must register with the state and apply for a business license from their local municipality. This requirement applies even if you run the kitchen from your personal residence instead of a commercial building. Follow Your Local Building Codes Commercial kitchens are also required to meet local building codes. A Type 1 hood must be installed anywhere you will be using ovens, ranges, smokers, fryers, boilers or any other appliance that produces grease or smoke. Your local building department may also set certain specifications related to parking, disabled access, fire exits and maximum occupancy. Be Ready for Periodic Inspections OSHA and your local department of health have the authority to inspect your facility without giving you any advance notice. Inspections typically cover cooking surfaces, food preparation areas, storage rooms, refrigerators, freezers and cooking equipment. Your kitchen will be expected to meet requirements governing cleanliness and sanitation. You might also be required to submit to inspections from the local Fire Marshal to make sure your kitchen does not create a fire hazard. You must have fire extinguishers and a working fire sprinkler system on the premises at all times.
1.3 Commercial Kitchen Layouts Components of a Commercial Kitchen Most people hear "commercial kitchen" and think of ranges, grills, fryers, and maybe a frantic, angry chef yelling out orders. That may be the case, but the true commercial kitchen is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design. Regardless of the style or layout, all commercial kitchens will have these components:
Cleaning/washing Storage Food Preparation Meal Cooking Service Cleaning/Washing
The cleaning and washing section of a commercial kitchen includes appliances and products like sinks, warewashing machines, and drying racks, among others. Three-compartment sinks are necessary for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes. Storage The storage area can be split into non-food storage, cold storage, and dry storage. The non-food storage area can be split further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area. Remember, in order to avoid contamination, cleaning and sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables.
Food Preparation The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly. Meal Cooking The meal cooking area makes the rest of the kitchen tick. This is where main dishes are finished, so here you will have large pieces of equipment like ranges, ovens, and fryers. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen next to the service area. Service The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the distance between completed meals and customers. 2.0 How to Plan Your Restaurant Kitchen Understand the Role of a Restaurant Kitchen The kitchen is the heart of your restaurant, where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given
shift, so it’s important to be organized. A place for everything and everything in its place. It not only saves time during the busy rushes, but it also helps keep the kitchen.
Know the Differences in Commercial Ovens and Ranges Commercial ovens and ranges are specifically designed for high volume cooking. Though they are one of the most expensive pieces of equipment you’ll buy, a good commercial range can last decades. The type of food on your restaurant menu will dictate what type of commercial range you’ll need. For example, if you are going to feature several barbeque items on your menu, you will need a good size grill. If sauté dishes are a mainstay of your restaurant menu, then a six burner commercial range is ideal. Other things to consider with any kitchen stove, oven or grills are the HVAC (Heating Ventilation Air Conditioning) system, which includes hoods and fire safety. Consider Leased or Used Kitchen Equipment Certain pieces of restaurant equipment are ideal for either leasing, because they have a short lifespan, or buying used because they have a long lifespan. Ice machines are ideal for a lease because they often don’t last more than a
few years and once they break are expensive to repair. A commercial oven, as noted above, is ideal for buying used, because they last so long and fixing them is worth the investment. Keep Costs Low in Your Kitchen Having a well-planned restaurant kitchen doesn’t just keep the food flowing to the dining room- it can save you money in time and waste. If your staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient. Keep Your Restaurant Kitchen Clean Nothing will ruin a restaurant’s reputation faster than a case of food poisoning. A clean kitchen is essential to any restaurant. A regular cleaning list will ensure that all staff knows what needs to be done during each shift. Setting aside scheduled time for bigger cleaning jobs each month will keep your kitchen safe for customers and staff. If your restaurant is open seven days a week, all year long, you should plan two to three days during a slow season to close and do a thorough cleaning of the entire establishment. Many cleaning jobs can be outsourced to other companies, including hood cleaning, oven cleaning, kitchen mats, and uniforms. It's also important that staff be held accountable for the cleaning tasks, whether they be daily, monthly or yearly. The kitchen is the heart of any restaurant. Without a functional commercial kitchen, restaurant owners would be hard pressed to provide excellent food in a timely manner for customers. Choosing the right equipment before you open is important, as it will impact your startup budget; restaurant owners should carefully weigh the pros and cons of used, leased and new equipment. Keeping the kitchen stations well stocked, clean and organized is essential to the successful day-to-day operations. Clear communication between management and staff can help operations run smoothly both in the kitchen and the dining room.
3.0 Design Fundamentals: How to Organise Your Restaurant Kitchen There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively. Island-Style Layout The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the island depending on what best suits your needs). This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. This layout works best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes.
Zone-Style Layout The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open.
Assembly Line Layout The assembly-line configuration is ideal for kitchens that need to serve a large quantity of people quickly, like cafeterias or correctional facilities. This layout may work better for establishments with a limited menu that serve large quantities of the same foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep them out of the way. This creates supreme efficiency, and keeps the kitchen open
for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space.
Details to Consider You've considered the components and layouts of commercial kitchen design, so what’s next? There are hundreds of details to consider and every kitchen is unique, so you have to decide what works best for you. That said, there are two details that could potentially make or break the kitchen: ergonomic design and health codes. Ergonomic Design Adhering to an ergonomic kitchen design layout means carefully placing every piece of the kitchen with comfort and effectiveness in mind. In other words, how do you make your kitchen most user-friendly? The basic principle of ergonomic design calls for employees to expend the least amount of energy to complete the most tasks in the shortest amount of time. An undercounter freezer, for example, might be placed right beside the deep fryer. This allows the fry cook to retrieve foods and place them in the fryer with little effort. Or, a kitchen may invest in taller prep tables to save chefs from bending over to cook. This cuts down on injury and physical exertion. Ergonomic design even
extends to things like equipment selection and lighting. Having the right equipment for the job makes cooking easier and keeps employees happy, while good lighting allows employees to see what they’re doing and do it safely. The one drawback of ergonomic design is monetary. It is not necessarily the cheapest option because it is not always energy-efficient, depending on what types of equipment are placed together. Keeping Your Kitchen Up to Code After all of the hard work you put into designing a kitchen, the last thing you want is to be shut down by the health department or suffer major fire damage because you are not up to code. Every state and local area has its own codes, so be familiar with them before you start designing a kitchen. A good place to start is with your state’s department of health. Also, every piece of equipment has guidelines for installation and location, so make sure to read their instruction manuals. If you put in your due diligence, there should be no issues keeping your kitchen up to code. 3.1 Top 10 Design Features To Borrow From Restaurant Kitchens Restaurants have picked up on this appeal — have you noticed how many of them have opened a view into the kitchen? In these kinds of eateries, we get to feel as if we’re sitting at the chef’s table.
That could be one reason why professional kitchen elements have established themselves firmly into home design. Professional kitchens are the ultimate in practicality. They are designed to take tons of use and abuse, and are full of effective and beautiful components you can bring home. 1. Professional worktable. The table serves as worktop, peninsula and eat-in surface, and plays nicely off the serious range and vent hood. 2. Open shelves of supplies. Add home kitchen personality by accessorizing with salt and pepper shakers, a quirky timer and other small pieces you love. 3. Stainless, stainless and more stainless. Here’s what chefs know about stainless surfaces: They don’t stain, you can plop hot pans right on them, and they are hygienic. Bacteria can seep into porous surfaces but not stainless steel. 4. White subway tile. Classic white subway tile has taken over American kitchens during the past decade. But it has been the preferred floor-to-ceiling tile choice for romantic restaurant movie kitchens for much longer. 5. Utensil rack. Utilitarian utensil rods are a great way to keep your cooking implements handy while showing them off artfully. The orange enamel cookware on the top shelf adds bright color to an otherwise neutral palette. 6. Service door. A service door with a porthole window brings an
iconic restaurant element home. 7. Rolling butcher block cart. This is a hefty piece of butcher block that contrasts with the clean, shiny stainless steel base of the cart below. Crafting a custom space for it next to the range was a brilliant stroke. Whoever is doing the food prep can roll it out wherever needed. 8. Marble-topped island. You can practically smell the chocolate croissants and espresso when you look at a French bakery-inspired marble-topped worktable like this one. They are so handy for rolling out pie crusts and other baking tasks. 9. Heat lamp-style lights. No, the pendant lights over the island aren’t really heat lamps. But you may have noticed that this popular style appears to have stolen its form and shiny finishes from them. 10. Commercial kitchen shelving. These units, which you can find at restaurant supply stores, are sturdy and sized right for items like large cereal boxes, cookware and small appliances. 4.0 A Commercial Equipment Catalogue
Kitchen
Commercial kitchens require a great deal of industrial strength equipment, including hoods and ventilation systems, commercial stoves, walk-in coolers and freezers, and safety equipment. It can be a little overwhelming at first as you embark on
opening your first establishment and the list seems to keep getting longer and longer. Some guidelines might help you narrow down your needs. A Gas Range You might want to stay away from electric models because they're more prone to break—not to mention that they can raise your utility bill sky high. A large, six-burner gas range is ideal for a commercial restaurant kitchen. A Flat Top Grille A flat top grill is ideal for cooking burgers and breakfast items, whereas a charcoal grill is better suited for steaks and barbecue items. Your choice will come down to the type of cuisine you're planning to offer, and you might need both. A Commercial Hood A commercial hood is necessary for proper ventilation and to preserve air quality. Hoods are required by law in restaurants in some states. Hire a professional to install your commercial kitchen hood if you don't have experience with ventilation systems because they can be tricky to install properly. For safety reasons, you'll really want to get this right. A Stove-Warming Shelf This space-saving shelf will help busy cooks stay organized during the dinner rush. It's a must-have in any fast-paced, well-organized commercial kitchen. A Commercial Refrigerator Keep cold items handy with a commercial refrigerator. Models include the upright version pictured here, or you can purchase a reach-in cooler. These coolers can also serve as prep stations in a pinch, although you'll want to keep the items inside easily accessible for utmost kitchen efficiency. A Walk-In Cooler
A walk-in cooler is essential for any restaurant. It's the only way you'll be able to store large amounts of food safely. Your walk-in cooler should be adjacent to your restaurant kitchen. Prep Tables Prep tables should be stainless steel for both durability and food safety reasons. Look for tables with built-in shelves to provide extra storage in your restaurant kitchen. Floor Mats Rubber floor mats are must-haves for any well-appointed, safe, and serviceable commercial kitchen. They not only make the kitchen safer for your staff by helping prevent slips and falls on wet surfaces, but they're more comfortable to stand on as well. Don't make your employees stand on a hard linoleum or tile surface if they don't have to. A Knife Magnet Good quality kitchen knives are essential to any cook, and lost or damaged knives are expensive to replace. Use a knife magnet to keep your knives properly stored and organized. A Fire Extinguisher No commercial kitchen is safe without a fire extinguisher. Be sure to choose a heavy duty extinguisher over a residential model. 5.0 Kitchen Equipment Cleaning Schedule It's important to consider all the areas and equipment in a commercial kitchen that need to be cleaned, and to make a plan about who will clean them, when they'll be cleaned and how they'll be cleaned. Use this template to plan the weekly cleaning schedule for your kitchen. Print it out and put it on the wall or keep it in your Food Safety Plan documents.
Don't forget to keep completed schedules as a record for Health Inspectors. And also don't forget to include all those hard-to-reach areas such as behind refrigerators and other equipment!
5.1 How to Clean a Commercial Kitchen The sous chef is the overseer of the kitchen. He is responsible for making sure that everyone underneath him is doing their jobs, and that includes cleanup at the end of a shift. The main goal is to ensure that the commercial kitchen is completely clean for the next chef to use it. The next chef should feel like she is coming into a brand-new, untouched kitchen. Cleaning the commercial kitchen means dividing the job into five segments: dishes, floors, cooking areas, tables and trash. Step 1 Clean the dishes and sink area. Stack your dishes in an assembly line next to the sink. Spray each dish with the hot jet to remove all large pieces of food. The excess food should go down the garbage disposal. Wash each dish with a
green pad in the first sink of hot soapy water; then rinse the dish in the hotwater sink. Finally, dunk each plate into the third sink, which should be cold water with a sanitizing solution added. Load the dishes in the staging area to drip dry. When the dishes are dry, replace them on the proper shelves (pots, plates, cups and utensils). Step 2 Clean and sanitize the tables, cutting boards and counter tops. Spray the surfaces with the same sanitizing solution that is used for the dishes. Wipe the surfaces thoroughly with a slightly damp rag. Be sure there are no fluids left on the surface where food will be chopped and prepared the next day. Step 3 Wipe the ovens with a sponge or green scrubbing pad, soap and water. Turn the grills on so they are hot, and then scrub with a wire brush. Thoroughly wipe all of the stove tops in your commercial kitchen with a damp rag as well. Step 4 Gather the trash as often as the trash cans fill. Some commercial kitchens only need to take the trash out once a day at the end of a shift, while others need someone to take the trash out every hour. There should never be overflowing trash in the kitchen. At the end of a shift, take the trash out right before doing the floors. Step 5 Clean the floors in a three-step process. Sweep the floor first, then mop it with a hot soapy-water solution; then go over the floor once more with a separate bucket of plain, fresh hot water to clean up the excess soap. Let the floor air dry. Sweep and mop the floor after every shift. The floors should be the last thing you clean in your commercial kitchen: Mop the kitchen, and then switch the lights off and leave. 6.0 Kitchen Organisation Tricks I Learned Working In Restaurants
So here are some of the best restaurant organisation tricks you can use in your own kitchen: 1. Store small pantry items such as spices and seeds in deli containers... Deli containers come in several sizes, are super cheap, and neatly stack on top of each other. Storing your pantry staples in them allows you to buy things in bulk and quickly access what you need. In restaurants, we store just about everything in them (including our morning coffee), and it helps us quickly find what we need when we're in a rush. 2. And store bulky items such as flour and sugar in Cambros. In restaurants, we use HUGE Cambros to store our prep. At home, I use smaller two-quart versions (like this set of three for $29.83 on Amazon) to store my sugar and flour. This way, all I have to do is pop the lid and scoop out what I need. They're stackable, they're dishwasher safe, and they make measuring ingredients for baking so much easier (and arguably more precise, too). 3. Practice F.I.F.O. (first in, first out). Keeping track of all the food that comes in and out of restaurants can be difficult, but one way to make sure nothing is forgotten about is by practicing F.I.F.O. (first in, first out). Organize your pantry and fridge in rows and store newer items behind the older ones. That way, when you're in a hurry and reach for the closest food, the oldest is always in front. 4. Create a safe space to store your knives to prevent damage. Quality knives are EXPENSIVE, and nothing is more frustrating than realizing you bent the tip or chipped the blade. To prevent this, invest in a magnetic strip ($9.96 on Amazon) or knife dock ($19.95 on Amazon) to keep them from banging around. Knife blocks that live on the counter are great as well, but they're designed to hold only a specific set of knives. 5. Ditch those soggy sponges for durable green scrubbies used in restaurants.
You will NEVER find a soft sponge in a restaurant. Why? Because they're GROSS and would quickly fall apart. Instead, use hard green scrubbies (like this set of 12 for $11.99 on Amazon) that don't turn into a crusted mess after scrubbing melted cheese or burnt pans. They're cheap, durable, and more abrasive than the standard soft sponges. 6. Have at least two cutting boards and reserve one for sweet recipes... In restaurants, we have different colored cutting boards for different applications to prevent cross-contamination. At home, I like to keep two boards ― one for cutting savory items and one for cutting sweets. That way, my chopped chocolate doesn’t taste like garlic. 7. And set them up as though it were your workstation. Typically, a line cook only has a few feet of work space, so it's important to set it up for success. Secure your board with a nonslip mat used to secure rugs ($9.18 on Amazon) or a wet paper towel and keep everything in arm's reach. 8. Use Metro racks to create inexpensive custom shelving for your kitchen and pantry. Almost every restaurant kitchen has at least one Metro rack. They come in a TON of sizes, are inexpensive, and are easy to put together. You can easily adjust the height and customize them to fit in awkward spaces, making them perfect for pantries. Check out all the customizable options here. 9. Browse online restaurant supply stores such as Webstaurant for industrial storage options. Online restaurant supply stores have a HUGE selection of unique storage options for kitchens that regular stores don't (and at a much cheaper price, too). Check them out for inspiration on what to use in those tight spaces or awkward corners. 10. Last but not least, MISE. EN. PLACE.
Mise en place is a term that means "everything in its place," and it's the motto for EVERY restaurant kitchen EVER. If everything is in its proper place, cooking will be faster, easier, and more enjoyable. References LORRI MEALEY. (2018) | How to Plan Your Restaurant Kitchen | Thebalancesmb, Retrieved 07 August, 2018 from https://www.thebalancesmb.com/how-to-plan-your-restaurant-kitchen2888799 Devra Gartenstein. (2018) | What Makes a Commercial Kitchen? | Smallbusiness.chron.com, Retrieved 07 August, 2018 from https://smallbusiness.chron.com/commercial-kitchen-12663.html Kitchen Equipment Cleaning Schedule | Australian Institute of Food Safety, Retrieved 07 August, 2018 from http://www.foodsafety.com.au/resources/templates/kitchen-equipmentcleaning-schedule BBQ & Oven Cleaning Brisbane | From $90 Only | Book Today, Retrieved 07 August, 2018 from https://www.bondcleaninginbrisbane.com.au/oven-bbq-cleaning/ Denise Sullivan. (2017) | Commercial Kitchen Requirements | Bizfluent, Retrieved 07 August, 2018 from https://bizfluent.com/about-5127819-commercial-kitchenrequirements.html Louise Balle. | How to Clean a Commercial Kitchen | Hunker, Retrieved 06 August, 2018 from https://www.hunker.com/13419756/how-to-clean-a-commercial-kitchen Jesse Szewczyk.(2017) | 16 Kitchen Organization Tricks I Learned Working In Restaurants | Buzzfeed, Retrieved 06 August, 2018 from
https://www.buzzfeed.com/jesseszewczyk/organize-your-kitchen-like-a-chef Restaurant Kitchen Layouts | Webstaurantstore, Retrieved 06 August, 2018 from https://www.webstaurantstore.com/article/11/restaurant-kitchenlayouts.html Top 10 Design Features To Borrow From Restaurant Kitchens| Forbes, Retrieved 07 August, 2018 from https://www.forbes.com/sites/houzz/2016/11/11/top-10-design-featuresto-borrow-from-restaurant-kitchens/ LORRI MEALEY. (2018) | Everything You Need to Know About Restaurant Kitchens | Thebalancesmb, Retrieved 06 August, 2018 from, https://www.thebalancesmb.com/everything-you-need-to-know-aboutrestaurant-kitchens-2888800