Kitchen Design
Decide on a design when you prepare for a commercial kitchen renovation. Look at your menu and determine your design budget. Plan your project with an understanding of your work flow, which can set the tone and mood of your staff.
Aim for the best kitchen flow to make the best use of staff time and create a positive and organized workplace. You may use an assembly-line approach to kitchen traffic because you'll be using the same food preparation methods daily.
Speak with a professional commercial kitchen consultant about your vision and budget. Some of the topics to discuss include proper lighting, equipment and ventilation. Seek written proposals from three to five commercial kitchen consultants.
Kitchen Equipment
Prepare a list of your desired kitchen equipment, including cost estimates and frequency of use. Your kitchen equipment will include preparation and work tables, refrigerators and freezers, and pots, pans and other cooking implements.
Renovate your commercial kitchen to maximize the efficiency of your space. You can place your preparation and work tables along the kitchen walls, on an island, or use a combination of the two. Consider how many pieces of food equipment you need to purchase and how you will store the equipment. A kitchen of 100 square feet or less can use a 2-light fluorescent; up to 250 square feet takes a 4-light fluorescent. Larger than 250 will need the 4-light plus additional lighting.
Everlast Floor's resin-rich formula allows the floor to seep into the concrete or wood substrate while curing, so it becomes part of the sub-floor. Your restaurant kitchen flooring will not crack and peel apart like epoxy floor paints and / or quartz broadcast floors commonly do, because it is not as hard and brittle as most epoxy floors are.
The kitchen is the most important area in any restaurant or hotel. It MUST be kept hygienic. Kitchen must use stainless steel splashbacks, surfaces, cookware, cookerhoods and appliances because they are easy to keep clean

Kitchen Safety
Update kitchen safety guidelines for your employees and management staff. These include safe food handling practices and fire safety and prevention .
Check with an inspector about health and safety codes. You may be required to store food items in a storage area at least six inches off the ground. Maximize your storage space with a dunnage rack, which can fit along storage walls.
Create a fire safety checklist for your kitchen. Make sure your cooking appliances, including commercial ranges and steamers, are installed in compliance with local and state fire safety codes

KITCHEN HYGIENE
Wipe down the surfaces thoroughly with warm water and washing up liquid, or antibacterial spray, both before and after you’ve finished preparing any food.
Keep the hobs on your stove clean by wiping off any spills as soon as possible and scrape off anything burnt onto them with a plastic scraper. The surfaces of hobs are susceptible to scratches, so don’t use anything abrasive to clean them – a dishcloth or sponge is fine. Your basic oven cleaner should be ok for removing most stains. Empty the bins in the kitchen before they overflow, otherwise you’ll be encouraging rodents to move in! If you are able to, recycle all your plastic, glass and cardboard.
Do the washing up after every meal – if you can, soak and wash pots and pans as you prepare your meal. This way, you only have to clean the plate(s) and cutlery you used to eat your food with afterwards.
Always wash your hands before you start preparing a meal, and afterwards too, especially if you’ve been handling raw meat.
Any cooked leftovers should be kept in the fridge and eaten within 2 days. Make sure they're heated through properly when you eat them, and don’t reheat anything that’s been frozen.
As well as cleaning out your fridge and freezer with soap and water, make sure you throw away any items that look like they might have gone off or are well past their use by date.
Throw your tea towels in the wash a couple of times a week to stop bacteria growing on them.
Take out the shelves and any compartments in the fridge once a month and wash them with soap and warm water. Rinse and dry them before putting back.
The inside of the fridge can be wiped down with a mixture of bicarbonate of soda and water. Make sure to wipe down the outside of the fridge too, especially the handle!
Once or twice a year, pull the fridge out and vacuum the cooling elements at the back. This will make your fridge more efficient.
When ice starts building up in the freezer, you will need to defrost it. Take out all the items and put them in cool bags (or ideally, borrow someone else’s freezer space for a little while!).
Put a bowl of hot water inside to help the ice thaw, and once it starts melting, chisel out all the ice with an ice scraper (or can just leave it to melt on its own, but this will take longer). Make sure you've put down some newspaper or towels to soak up all the water!
Once all the ice is gone, take out all the shelves and compartments and wash them in warm soapy water. Rinse and replace.
Once or twice a year, pull the freezer out and vacuum the cooling elements at the back to make the appliance more efficient.
Wipe out the oven with a cloth and warm water after every use. It might seem tedious, but it's important if you want to avoid a horribly dirty oven that you then have to attack with chemicals.
If your oven does happen to become particularly dirty, mix a thick paste of bicoarbonate of soda, smear it all over the oven and leave it to do its stuff overnight. In the morning, get a scourer and some warm water and scrub away all the dirt with a good bit of elbow grease!
Try to wipe down the sink at least once a day. Disinfect it every week by filling it up with warm water and a small amount of bleach. Scrub it round with a scourer afterwards, not forgetting the plug chain and the inside of the plug. À la carte Menu
More of a pricing system than a menu style, an à la carte menu is not defined by how long it remains the same but by how the customer orders. Main dishes are not grouped with side items under one price; rather, a guest orders a meat, a starch and a vegetable separately and pays for them separately. This is a way restaurants earn higher profits on inexpensive side items, such as potatoes. Truly versatile, an à la carte pricing scheme can be similar to a static menu if its items rarely change and can be found in many restaurants, from fast food to fine dining

Fittings

Deep fryer
Oven
Griller stove
Baking machine
Urn
Gas stove
Freezer
Walking Fridge
Stainless steel tables
Sinks
Hand basins
Bain-maries
Big pots