Customised kitchen and equipment design is the perfect mix of functionality, aesthetic quality, organisation and efficiency
Customised kitchen design for restaurants
Each restaurant has unique requirements, related to the type of menu, number of seats, structure and surface area of the premises. The design of customised kitchens makes it possible to maximise the available space, harmoniously integrating professional equipment arranged to facilitate the work of chefs and staff.
A well thought-out design allows the kitchen to be adapted to real needs, improving workflow, energy efficiency and service quality.
An example of customised kitchen design: the Mainor restaurant
Desco specifically studied the design of the customised kitchen for the Mainor gourmet restaurant in Vittorio Veneto, in the province of Treviso. In this dynamic environment, tradition and innovation come together to create a unique gastronomic experience. The contemporary-style cuisine interweaves authentic local flavours with international influences, rediscovering the greatness of small things. The restaurant’s chef Elia Soldera told us why he chose Desco for his restaurant’s customised kitchen design. Our design service and innovative solutions offer the perfect mix of modularity, space management, workflow optimisation, high performance, Made in Italy quality and sustainability. Watch the full interview to learn about his first-hand experience in the daily use of our professional equipment, and how we supported him in designing a customised kitchen for his restaurant, Mainor.
Optimising space and workflows
Optimising space requires consideration of the sequence of operations, from receiving raw materials through the presentation of dishes, ensuring smooth movements and reducing unnecessary movements. The chef and his brigade must be able to work comfortably, without unnecessary effort. Therefore, the organisation of the different functional areas plays a key role. The design of tailor-made kitchens for restaurants includes areas dedicated to cold preparation, cooking, washing and storage. The layout of these areas follows the ‘forward motion’ principle, avoiding cross-contamination and ensuring HACCP compliance.
The chef and brigade must be left at ease to work comfortably and without unnecessary effort. Work surfaces must be at the right height and the most frequently used tools must be easily accessible.
Food storage is another crucial aspect in the design of customised kitchens for restaurants. The design must provide sufficient compartments for the storage of dry, refrigerated and frozen raw materials, with shelving and cold rooms sized according to requirements. The accessibility and organisation of these spaces directly influence the operational efficiency of the kitchen.
The integration of equipment
The design of customised kitchens for restaurants is not only about the layout of the space, but also about how professional equipment is used. Ovens, stovetops, refrigerated cabinets, blast chillers and dishwashers must be chosen according to the specific needs of the restaurant. The possibility of integrating these tools directly into the design allows their use to be optimised, improving performance and durability. Many modern appliances also offer advanced functionalities that help optimise processes, such as automatic temperature regulation, low energy cooking or intelligent food storage. These technological solutions improve service quality, but can also reduce operating costs in the long run.
Discover customised kitchen design for restaurants with the Desco design service
