Your kitchen is well designed if it has following characteristics

Ergonomics kitchen design. The ergonomic design minimized movement of kitchen staff while they working in the kitchen. This is one of the most important factors that influence in the time savings for cooking the meals and reduces the risks associated with accidents in the kitchen. Also, unwanted food spilling is minimized.

Energy efficiency

Kitchen design directly affects the energy consumption. This is one of the most important factors that you need to consider when planning commercial restaurant kitchen. For example, placing the cookers in one location reduces energy costs for range hoods.

The appropriate size of the commercial kitchen

The size of restaurant kitchen should be proportional to the size of the restaurant or better say the number of seats in the restaurant. Of course, different types of restaurants have different needs, but there is a ratio of the size and capacity of the restaurant kitchen.

Equipment for the commercial kitchen that meets all the standards of health and safety

As per Guidelines

Good ventilation

Working in the kitchen is not possible without a very good ventilation. The presence of steam and smoke in the restaurant kitchen is unacceptable, if not dangerous and unhealthy for your employees. Also, you do not want that your guests “smells” like food after they leave your restaurant. This is one of the main reason why I use food delivery service of some restaurants.

Easy to maintain

How easy is to maintain the entire kitchen depends on the material that kitchen is made, the arrangement of elements and the way how cookware in the kitchen has been stored. For example, the shelves are a very good choice because of the availability of dishes during food preparation and serving but a cabinet with doors is much easier for maintaining.