Key Factors to Consider When Planning Your Commercial Kitchen Fitout

10 October 2022

Whether you’re launching a new restaurant or upgrading an existing one, your commercial kitchen fitout design requires careful consideration. A safe and efficient restaurant kitchen fitout is just as important to a pleasant guest experience as your dining room floor design.

A well-planned commercial kitchen fitout allows your kitchen staff to make high-quality meals and increases the speed and efficiency of your entire workforce. Something that will result in a better experience for all of your customers. Of course, no two restaurant kitchens are alike, so you’ll need to create a commercial kitchen fitout that meets the specific needs of your restaurant (and your employees).

Space Availability

First and foremost, consider how to make the best use of your available space. This entails knowing exactly what you require and comprehending what nice-to-haves you do not require. Even if your kitchen only takes up a quarter of your total restaurant space, look for innovative ways to use the space you have.

The Workflow

Workflow should be considered while designing a commercial kitchen fitout. This entails structuring the space so that it accommodates the daily movements that occur within the kitchen. When all your kitchen’s stations run in a logical direction, it not only decreases confusion but can also prevent accidents. Even if you have a small restaurant kitchen, your design should account for the flow from delivery and storage to cooking and cleaning.

Flexible Design

While your restaurant kitchen layout should be planned with your current needs in mind, keep in mind that your menu will change. Your kitchen should have certain design components that are flexible to future menu modifications. This could include shelving units, racks, and mobile prep tables that allow you to alter your space as needed.

Energy Efficiency

It’s no secret that commercial kitchens consume a lot of energy, with most of that energy consumption falling into two categories: HVAC and cooking. Cooking accounts for around 35% of the energy used in a restaurant, while heating and cooling account for approximately 28% of energy costs.

Equip your kitchen with energy-efficient appliances to reduce most of your energy bills. You should also consider placing this equipment in your space to maximise efficiency. Place your cold storage equipment, for example, far away from your cooking stations, so your refrigerators don’t have to work harder to compensate for the added heat.


One of the most common mistakes in commercial kitchen fitout design is failing to account for maintenance. All kitchen equipment will need to be repaired or replaced at some time, and you must plan for that maintenance. Make your kitchen as modular as possible so you can move certain parts as needed.

Remember that just because your guests will not see your kitchen does not mean you should not treat it with the same care and attention that you do your dining room and interior design. A well-planned commercial kitchen fitout design makes it easier for your kitchen staff to do their jobs and contributes to a more efficient restaurant overall, which is excellent for both your guests and your bottom line.

Sydney Shopfitters Pty Ltd is available to help you with your commercial fitout needs. With over 20 years of experience in the construction and shopfitting industries, we offer a personalised, tailored solution to your project brief, budget, and requirements.

Please Contact Us or send your emails directly to with any questions about our shopfitting services or project management.

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