Opening a new business is a stressful time in any industry, but when it comes to opening a catering establishment there are a whole heap of rules and regulations that need to be adhered to. Having a kitchen and restaurant that looks good is paramount for a pleasing working environment, and for customer satisfaction, but unless the planning has been done by a professional company and the installation done by a registered installation team, it won't be long before health and safety close the business down. It is essential to get expert advice on planning a commercial kitchen and to use a company that understands the legal aspects as well as the aesthetics of design.



Ideally, the first step is to enlist the skills of a project manager. Their job initially will be to conduct a survey of the premises and advise what work needs to be carried out and by whom. Commonly, the services of a reputable architect are sought, ideally one that specialises in commercial kitchen design. A competent architect will be au fait with the current laws and legislations that need to be conformed to as will the project manager who will often have a trusted team of contractors that he or she works with regularly. It is important that the installation of any commercial kitchen equipment is undertaken by a registered Corgi engineer as certificates of installation are required by law.

Corgi is the Council of Registered Gas Installers, and is the body that oversees the safety of all gas installation work. They are a not for profit organisation and their aim is to ensure that anyone who undertakes the installation of gas appliances is fully qualified and aware of the dangers that are the result of a botched job. NICEIC is the equivalent type of organisation for the safety of the installation of electrical appliances, wiring and electrical power supply. There are also general health and safety issues that need to be addressed by a Health and Safety Executive, such as fire exit accessibility, disabled access, non slip flooring, fire safety equipment and even the presence of a first aid kit.

It is important for the architect or designer to take these needs into account when planning the work space of a commercial kitchen. The accessibility of fire safety and first aid supplies are of paramount importance and something that will be checked by any health and safety official. Ideally, a blue print of the design should be rendered in a programme such as AutoCAD before any work begins. This will allow any discrepancies to be addressed prior to the commencement of work, and is essential if there is any planning permission being sought. Once the essential work has been carried out by the legally bound professionals, then you can have fun with the interior design of the kitchen and eatery.

The design of a commercial kitchen interior has to be tailored to the type of cuisine the establishment is geared towards. For example, if the theme is an American Diner, plenty of room for grill equipment and deep fat fryers will be necessary; if Italian is the theme, a traditional clay pizza oven and lots of room for preparing dough bases is essential. The key is to have a designer that understands the needs of the establishment and knows how to utilise a space to the best advantage as well as knowing how to make it look good. Get the priorities right though, function is more important than form; health and safety can't shut an establishment down for bad taste when it comes to restaurant wallpaper, but it can if you flout health and safety laws.