As a chef or a kitchen manager, you know the stress and chaos that comes with the job. Every day brings new challenges, unexpected events and often new people. That's why having the right kitchen layout and tools helps you to think more clearly during a rush. Here's 5 tips from our team of kitchen designers on areas that might need a little extra tlc. 

#1. Rethink Your Prep Zones

A common pain point we see in busy kitchens is poor zone definition. When areas start overlapping staff waste time and build frustration navigating around each other. 

Tip: Reevaluate your workflow by function. Create clear, dedicated zones for prep, cooking, plating, storage, dish return, wash pit, etc., even if your space is small. Organize smallwares, cutting boards, and tools near their main point of use. The key to maximizing efficiency is minimizing movement. 

#2. Consolidate Your Utilities

Chefs often inherit kitchens where plumbing, gas, and electrical were added over time, leading to cluttered back walls, wasted spaces, and extension cord hazards. 

Tip: Use custom made service walls to consolidate electrical and gas connections into one clean, accessible area. This allows for easy cleaning, quick changes of equipment and no trip hazards. The less your team has to navigate cords and pipes, the smoother the flow. 

#3. Invest in Multi-Functional Equipment

Sometimes old ways and habits die hard, especially for chefs who have been cooking a specific way for years. The problem we see over and over again is that when a chef gets stuck cooking in traditional methods the business usually fails. Modern technology has allowed chefs to make better products and at a faster output with advanced equipment. Items like combi ovens, and multi choppers, do more in less space. 

Tip: Consider investing in items like combi ovens for example which can replace several pieces of equipment and deliver consistent results. Or invest is a high-speed multi-chopper (Brunner Anliker), that eliminates small tools and can grate cheese, cut fries, shred lettuce, dice tomato all in one unit. 

#4. Standardize Your Smallwares 

Inconsistent smallware tools creates invisible friction. If every pan, ladle. and spatula is slightly different, it takes longer to train and harder to maintain consistency. 

Tip: Standardize your smallwares by size, color, and purpose. Label or color-code utensils by station to keep things organized during rushes. A small change like this will improve accuracy and helps your team work together more intuitively. 

#5. Plan For Maintenance Before It's Urgent

Downtime kills momentum, especially when a piece of critical equipment breaks mid-service. Many chefs don't think about maintenance scheduling until something fails and then its a made scramble to get someone out there asap. 

Tip: Build a simple routine maintenance plan. Train staff to check filters, gaskets, and seals weekly. Keep in mind water filters for steam units, or drink machines need to be replaced every 6 months minimum. Schedule preventive maintenance for every 6-12 months on your main equipment. I know you're thinking this is a waste of money, but in the long run you're saving on downtime and profit loss.

_

SFI Hospitality's team helps keep your kitchen running smoothing. From consulting and design to equipment and installation, our team is here to make your space the most functional, (and beautiful if you want that too! Reach out if you’re planning upgrades, and we'll help you get started.