The Ultimate Checklist for Setting Up a Commercial Kitchen
Opening a commercial kitchen is an exciting venture, whether you’re launching a restaurant, café, catering service, or institutional foodservice operation. However, creating an efficient, compliant, and functional kitchen requires careful planning and attention to detail. To help you get started, we’ve created the ultimate checklist for setting up a commercial kitchen.
1. Define Your Kitchen Concept and Menu
Before selecting equipment or layout, clearly define your kitchen’s concept and menu offerings. Your menu will directly influence:
Cooking equipment types (ovens, fryers, ranges)
Prep station needs
Storage requirements (cold, dry, and frozen)
2. Plan Your Kitchen Layout
A well-organized layout improves workflow, minimizes accidents, and boosts efficiency. Consider:
Workflow zones: receiving, prep, cooking, plating, and cleaning
Traffic patterns for staff and delivery of ingredients
Accessibility and safety compliance
3. Select the Right Equipment
Choose equipment that meets your menu needs, volume, and budget:
Cooking equipment: ranges, ovens, fryers, grills, steamers
Refrigeration: reach-in coolers, prep tables, walk-in units, freezers
Dishwashing: high-temp dish machines, sinks, and sanitizing stations
Smallwares: knives, pans, cutting boards, utensils
Specialty equipment: depending on menu (pizza ovens, ice machines, blenders)
4. Invest in Storage Solutions
Efficient storage keeps ingredients fresh and accessible:
Cold storage: refrigerators, freezers, prep tables
Dry storage: shelving, bins, and racks
Ingredient organization: labeling and FIFO (First In, First Out) system
5. Ensure Proper Ventilation and Safety
Kitchen ventilation is critical for staff safety and regulatory compliance:
Install hoods and exhaust systems over cooking equipment
Maintain fire suppression systems
Provide proper lighting and slip-resistant flooring
Include accessible emergency exits
6. Plan for Utilities and Energy Needs
Ensure your kitchen is equipped with the correct utilities:
Electrical: outlets for equipment and lighting
Gas: lines for ranges and fryers
Water: sinks, dishwashers, and prep stations
Waste management: grease traps, trash, and recycling
7. Consider Sanitation and Compliance
Stay ahead of health inspections with proper sanitation:
Handwashing stations and sanitizer dispensers
Cleaning schedules for equipment, floors, and surfaces
HACCP (Hazard Analysis and Critical Control Points) plan implementation
Pest control measures
8. Equip Staff with Ergonomic Tools
Make your kitchen comfortable and efficient for your team:
Adjustable prep tables
Anti-fatigue mats
Easily accessible storage and shelving
Comfortable uniforms, aprons, and gloves
9. Test Your Workflow Before Opening
Conduct a soft opening or dry run to identify bottlenecks:
Test prep, cooking, and cleaning workflows
Ensure equipment functions properly under full load
Gather staff feedback and make necessary adjustments
10. Set Up Inventory Management Systems
Track ingredients, supplies, and equipment to reduce waste and optimize ordering:
Implement software solutions or digital logs
Schedule regular inventory audits
Maintain supplier contacts and backup sources
Partner with E.H. Thompson for a Seamless Kitchen Setup
At E.H. Thompson, we provide comprehensive support for commercial kitchen setup. From selecting high-quality equipment and tabletop essentials to layout design and project execution, our experienced team helps operators create kitchens that are efficient, safe, and ready to serve. With our guidance, your vision becomes a functional reality.
Contact us today at 904-358-1555 to explore equipment solutions, layout guidance, and expert support to get your operation up and running efficiently.