Crafting a commercial kitchen layout involves a nuanced process, aimed at achieving both cost-effectiveness and smooth plan approval with minimal complications. Each project, born from a unique set of circumstances, demands individualized attention. The following five considerations are fundamental to our kitchen design processes:

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1. Spatial Planning: We gauge the available space, relying on established guidelines to determine a suitable size in schematic design. Together, we develop a ballpark spatial balance, considering both operational and customer areas.

2. Food Preparation Strategy: Decisions on the food preparation approach come next. Whether it's an assembly line for high volume, a zoning layout for segregation, a galley layout for tight spaces, or an island layout for a more hierarchical operation, these choices form the backbone of the design.

3. Cuisine and Menu Impact Assessment: The impact of the cuisine and menu on kitchen equipment, preparation, cooking stations, and storage is thoroughly assessed. Understanding the general theme of food preparation guides the evolving kitchen layout.

4. Staffing Organization: Staffing considerations play a pivotal role in organizing key areas. Collaboratively, we identify how the staffing of the kitchen will impact the layout, determining the number of workstations and the adjacencies of one work area to another.

5. Logistical Considerations: Logistical factors, including the amount of cold/dry storage, pathways for back-of-house access, and dishwashing methods, are carefully considered. Despite being less visible, these logistical elements have a significant influence on how the kitchen is organized.

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