Trying to figure out where to place work tables and prep tables in a commercial kitchen can feel like playing a real-life game of Tetris.

But in a fast-paced commercial kitchen, your layout matters. A smart layout that maximizes space and reduces workflow barriers while utilizing storage shelves can be the sole difference between a kitchen that runs smoothly and one where bottlenecks hold up production and slow down service.

Inefficiencies in the kitchen aren’t just disruptive; they can cause production to slow down, impact finances, and lead to employee frustration. Whether you’re designing a kitchen from scratch or looking to upgrade your current setup, focusing on equipment placement and workflow can make a huge difference in your commercial kitchen.

Serv-Ware has been a provider of commercial kitchen equipment for over ten years, and we’ve helped clients maximize space over a wide range of kitchen layouts. From where to place prep tables and storage shelves to how to arrange work tables logically to the power of stainless steel products, here’s what we’ve learned about maximizing efficiency in a commercial kitchen.

Design Around Your Space

Before deciding where to put work tables and refrigerators, it’s vital to draw a map of your kitchen space. Mapping out your space will help determine what kind of flow makes sense: should you position prep tables in a linear or zone-based flow? Your space will help determine that.

Regardless of the orientation of your kitchen, design your space to encourage fluid movement between your cold storage, prep, and cook stations. Your restaurant’s work table layout should look like this:

• Cold storage → Prep tables → Cooking line → *Plating → *Service

This flow isn’t necessarily about connecting these stations next to one another (it might be beneficial to have a prep table situated away from the cooking line during service). Instead, this flow is designed to encourage you to think about how things move through a space. You wouldn’t want a fridge blocking movement between prep and the cooking line, for example.  

Invest In Durable Work Tables and Equipment

Now that you have a map of your kitchen layout, it’s time to buy prep tables built to last — for us at Serv-Ware, that means stainless steel.

We’re not alone: stainless steel is the industry standard, and most kitchens utilize stainless steel prep tables, shelves, and sinks because they’re durable, easy to sanitize, and resistant to wear and tear.

Particularly when it comes to prep stations, stainless steel is a kitchen favorite because stainless steel surfaces are easy to wipe down. They’re also easy to move, so if your kitchen needs change, you can easily adjust your layout around. 

From sinks to work tables to storage shelves, we’ve got all your stainless steel foodservice equipment at Serv-Ware.

Where You Place Refrigerators Matters

Your refrigeration units — from undercounter fridges to reach-ins — should be positioned where they’re most needed. Generally speaking, we recommend organizing fridges and placement into three categories: storage for raw goods and prepped items to be used later; an undercounter fridge located underneath or close to prep tables; and an undercounter fridge by work tables with items prepped for service.  

Depending on what you serve, you can get even more organized with fridges that have top rails (if your kitchen makes a lot of customized salads, for example) or specially designed fridges with sandwich and pizza prep storage options. These fridges are designed with work tables, allowing chefs to work efficiently and have everything they need at their fingertips.

You Can Never Have Enough Storage Shelves

Storage shelves reduce clutter and help keep dry goods organized. Stainless steel storage shelves help maximize kitchen space by using vertical space and keep kitchens in compliance with local safety standards (most food safety regulations require all kitchen items to be stored at least six inches from the floor).

If your kitchen is tight on space, you can try overshelves, designed to go over work tables and prep tables, or prep tables with shelving underneath. Overshelves or shelving units underneath should store items that are used frequently, while shelving units storing lesser-used items and appliances should be placed further away from workstations.

Building an efficient commercial kitchen starts with a plan. Make sure to maximize your workflow by placing items like work tables and storage shelves in spots that make sense, and don’t be afraid to adjust if you notice a layout isn’t functioning for your workflow.

Our range of stainless steel products and commercial refrigerators are designed with workflow and kitchen needs in mind. Tell us about your kitchen and we’ll help you pick the right tools for you.