Commercial kitchen design blog
Practical articles on commercial kitchen layout design, restaurant kitchen floor plans, equipment placement, fit-out costs and the role of AI kitchen design tools. Each article explains the principles, the questions to ask and where professional review is needed.
The articles are written for kitchen designers, fit-out contractors, catering equipment dealers, multi-site operators and owners planning a restaurant, café, takeaway or hotel kitchen. They complement our longer regional guides, which cover regulations and approvals in more depth.
Latest articles
Commercial kitchen layout design: a practical guide
Commercial kitchen layout design explained: workflow zones, layout patterns, aisle widths, extraction and hygiene separation, with a checklist for your concept.
Read the articleRestaurant kitchen floor plan: how to plan yours
How to plan a restaurant kitchen floor plan: space split with dining, station placement, storage, wash-up, the pass and exits, plus common mistakes to avoid.
Read the articleAI kitchen design tools: what they can and can't do
What an AI kitchen design tool can do for commercial kitchens, where traditional CAD is still needed, and what to check before you trust a generated layout.
Read the articleCommercial kitchen equipment layout and clearances
How to plan commercial kitchen equipment layout: equipment groups, working clearances, canopy coverage, service connections and cleaning access.
Read the articleCommercial kitchen fit-out: costs and compliance
Plan a commercial kitchen fit-out: the main cost drivers, compliance steps in the UK and US, the order of works and a checklist to avoid costly late changes.
Read the article
Topics we cover
Layouts: how to choose between assembly-line, island, zone and galley patterns, how to plan the flow of food from goods in to service, and how much space to leave for staff to work safely.
Equipment: where each group of catering equipment belongs, the clearances doors and trays need, canopy coverage over heat equipment and the services each item requires.
Regulations and costs: the approvals typically needed in the UK and US, the main drivers of fit-out cost and how to avoid expensive late changes.
Explore the product
KitchenSpace Pro produces commercial kitchen concepts from a brief or an uploaded drawing: a measured 2D layout, the same layout in 3D, an equipment list and basic safety checks that flag common risks for review. Concepts are advisory, and final sign-off rests with your local authority and qualified professionals.
- CAD and PDF to 3D
Turn an existing drawing into a measured layout with a matching 3D view.
- Basic layout safety checks
See which common layout risks are flagged for professional review.
- 3D walkthrough
Let clients explore their kitchen room by room before it is built.
- Guides by region
UK, US and international guidance on layouts, extraction and approvals.