When embarking upon a new business venture requiring a commercial kitchen, there are many factors to consider. Kitchens must be designed with efficiency in mind; this means both the layout, and the commercial kitchen equipment that is to be used.

Ensuring that the correct equipment has been purchased, and that they layout has been designed in a way that creates optimum efficiency within the kitchen - both in terms of space, and in timesaving devices and arrangement. For instance, it is no good having the fresh produce refrigerator on the opposite end of the kitchen to the fresh produce worktop. That would cost time, as caterers will have to walk the length of the kitchen simply to get their ingredients, and money, because, as the old adage goes, time is money.

When undertaking kitchen design, it is necessary to engage the commercial kitchen service of professionals within the industry. They have the expertise and experience to understand the specific needs of commercial kitchens, and the type of commercial kitchen equipment required by different styles of restaurant.

Primarily, a commercial kitchen design must be well laid out the exact layout is dependent on the style of cooking undertaken. The kitchen must be planned and designed in accordance with the manner in which the food is cooked. For instance, in a kitchen that specialises in seafood, the worktop that prepares the fish or molluscs, should be placed next to the oven, so there is little wastage in time between food preparation and cooking, additionally, many kitchens will use a refrigerator that contains only seafood, which will also be placed next to the worktop.

Once you've found the location for your business, it's all about the planning and preparing from there; from furnishing the front of house, to planning the kitchen and hiring the staff. Taking on a restaurant, especially starting it from scratch is a large project; the biggest task of all is when it comes to buying the equipment for the commercial kitchen. The size of any restaurant or catering establishment kitchen will show you that you have a lot of planning on your hands to buy all the commercial kitchen equipment you need to get your kitchen ready for cooking food for your customers.

Taking on a project like this means that you have to realise the extent of what you need; to do this you must ensure that you plan; from the large items such as fridges and freezers, down to the smaller items such as the potato masher and peeler, and everything in-between. It's all about having a budget, taking each item step by step, and checking off what it is you need. Kitting out your commercial kitchen is going to be a lot of hard work, but the end result will surely be worth it at the end of the day.