7 Essential Steps for Commercial Kitchen Setup & Cost

1. Understanding Commercial Kitchen Setup

What is a Commercial Kitchen?

A commercial kitchen setup is a professionally designed space for preparing food on a large scale. It serves restaurants, hotels, catering businesses, cloud kitchens, bakeries, and food manufacturing units. These kitchens are built to:

• Handle bulk food production efficiently.
• Follow hygiene and safety regulations.
• Optimize workflow to improve speed and productivity.

How It Differs from a Home Kitchen

2. Key Factors to Consider Before Setting Up

A. Type of Food Business

The commercial kitchen setup layout and equipment depend on what type of food service is being planned:

• Full-Service Restaurant – Needs multiple cooking zones for different cuisines.
• Cloud Kitchen – Requires an efficient, delivery-focused setup with minimal space.
• Catering Business – Must have high-capacity cooking and storage facilities.
• Bakery – Needs specialized ovens, mixers, and proofing chambers.
• Food Truck – Focuses on compact, space-saving kitchen solutions.

B. Space Planning & Layout

• How Much Space is Required?

  • Small kitchens (200-500 sq. ft.) – Suitable for cafés or food trucks.
  • Medium kitchens (500-1500 sq. ft.) – Ideal for mid-size restaurants.
  • Large kitchens (1500+ sq. ft.) – Designed for large-scale catering or hotels.

• Key Sections in a Commercial Kitchen

  • Preparation Zone – Cutting, mixing, and ingredient handling.
  • Cooking Area – Stoves, fryers, grills, and ovens.
  • Storage Section – Refrigeration, dry storage, and cold rooms.
  • Dishwashing & Cleaning – Sinks, dishwashers, and waste disposal.
  • Service Counter – Final plating and food handover.

C. Legal Compliance & Safety Standards

Every commercial kitchen must meet certain requirements:

• Food Safety (FSSAI Certification) – Ensures hygienic food preparation.
• Fire Safety – Installation of exhaust hoods, fire extinguishers, and emergency exits.
• Electrical & Plumbing Regulations – Proper wiring and drainage system.
• Water & Waste Disposal – Compliance with local waste management policies.

D. Budget & Cost Planning

Building a commercial kitchen involves significant investment. Major expenses include:

• Equipment (₹5-25 lakhs) – Includes stoves, refrigeration, dishwashers.
• Construction & Interiors (₹2-10 lakhs) – Flooring, ventilation, plumbing, countertops.
• Licensing & Compliance (₹20,000 – ₹1 lakh) – Government approvals and certifications.

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