Kitchen Design

In this section:  Kitchen Design   |  Banquet Kitchens

Kitchen Design

Kitchen design has long been a passion for QFST.  It is the skeletal structure upon which menus and training succeed or fail.  Most kitchens are designed too large, with too many footsteps and too many separate rooms and too much wall and floor space to clean.  Most kitchen lines do not have an underlying strategic layout to coordinate very quick high quality food.  Most prep kitchens and line kitchens are designed with inherent bottlenecks.

The QFST Prototype Kitchen avoids all these pitfalls.  It is totally modular.  Each piece can be moved elsewhere in the building, but the most efficient layout of the four sections is shown in the QFST Kitchen Overhead.  This kitchen will produce any menu and is easily modified for production of more specifically oriented specialty menus, as all of the equipment is on quick disconnect gas lines and castors.

This kitchen was designed in partnership with Dave Townsend of Quest Metal Works, an associate for over 25 years, the most talented and congenial kitchen designer in Western Canada.  These designs are a work in progress, updated frequently with fresh ideas, and can be modified for a clients opening or renovation in a matter of hours.

Entire Kitchen Overhead (view Overhead) 

  • 1085 square foot kitchen can be lowered to 985 square feet by dropping one prep station and closing off one end of the line.  The large size design would be 17% of a 7000 square foot restaurant, or 21% of a 5200 square foot restaurant.  The small layout would be 19% of a 5200 square foot restaurant.  Industry average for full service kitchens is 30% of the total square footage of a restaurant.  Some restaurant kitchens are as high as 50% of the square footage of the building.
  • The layout shown is capable of servicing 350 seats with 10 minute bill times, with any kind of menu imaginable.  Food sales up to $100,000 per week with ease at an $18 average check.  Layout of prep kitchen and cooler/freezer with receiving door between them, along with incorporating dry storage into the prep kitchen saves extra walls and doors, and cuts kitchen area used for food storage by approximately 20%.

Receiving and Cold Storage (view Overhead

  • Segmented cold storage allows 50 degree, 36 degree, 32 degree and 0 degrees Fahrenheit.  The warmer cold storage feeds into the colder cold storage for energy savings when entering each chamber.  These temperatures allow for more ideal quality holding of meats, dairy, prepared foods and produce.
  • The warmest area at the front of the cooler is perfect for fruits, tomatoes, peppers and herbs.
  • The 36 degree section is for prepped items and vegetables. The 32 degree section is for meats and diary, just barely above freezing to maintain quality and flavor.
  • The freezer at the far right opens into the cooler so that we lose less cold air and save energy when accessing frozen goods.
  • The carts pictured in the 36 degree section are full of prepped and portioned items for the day.  They are organized from the top down in same order as the food in the line cold tables.  One person can stock up the entire line in minutes by just rolling the cart out of the cooler and down the cooking line.
  • The cooler is set up with fairly wide aisles to facilitate night deliveries.  Prep cooks, day dishwasher and sous-chef arrive early on order days and put away all the products before starting their normal day’s work…obviating any interruptions by deliveries.

Prep Area and Dry Storage (view Elevation | view Overhead

  • Stock pot ranges, mixer and combi oven in prep area increases flexibility of prep and lowers prep labor, allows wider range of promotional menu items and core menu.
  • Mixer allows for cold fluid sauces, emulsification, baking.
  • Combi oven allows  steaming, roasting  and baking with incredible quality, lowering costs, increasing yields.  A pre-programmed unit such as the Rational is foolproof.
  • Mixer allows for making cold fluid sauces, shredding cheeses, lowering inventory and food costs drastically.
  • Prep cooks each have an 18X26 mobile cart for trips to the cooler.
  • Portioned items are then organized on 18X26 pans, which fit on these carts, the prep storage carts in the cooler and also the slide inside the line cold tables.  Prep cooks stock the line first and then slide the remainder of the products onto the prepped products carts in the cooler.
  •  “Distribution Wall” between line and prep area allows for butting equipment directly against the wall saving square footage to dedicate to dining and eliminating 50’ of baseboard cleaning.
  • The dry storage shelving is integral to the prep area.  It is by the baking and saucier section, since that cook uses the most dry goods.
  • The oven, mixer, tilting fry pan and steam kettle are all located together for use by the most skilled prep cook.  This eliminates equipment bottle necks and gives all the “judgment” prep to one highly skilled individual and his relief cook.

Kitchen Line

(view Overhead | view Elevation | view Pass-Through Elevation

  • Line oriented from slowest to fastest cooking equipment with finishing equipment at center for ideal coordination.  Two printer system coordinates appetizers and salads with entrees.   The call printer has a carbonless paper which generates two tickets, one of which can be handed to the oven cook.
  • Doyon “pizza” oven on line combines high quality most flexible a la minute oven with the smallest footprint and highest output.
  • Pizza roller to lower dough cost and save space in refrigeration and allow more choice of toppings to order.
  • Double conveyer toaster for flexible delivery of buns and sandwich breads.
  • Cold tables on flexible lines for cleaning and servicing.  No drawers, but rather doors with adjustable slides that hold 18 X 26 inch trays for maximum storage space and quick line restocking from 18 X 26 inch mobile carts rolled out of coolers.  Use of doors rather than drawers for lower maintenance.  Evaporator coils placed directly under inserts horizontally to ensure sub 40 degree temperatures.
  • Heated plate holding in the pickup area to pass across to the line 1 stack at a time for holding under heat lamps ahead of plating.
  • Range, broiler and griddle tops all specified at 8.5” depth to maximize refrigeration space underneath.
  • Hot line equipment is all staged on individual stands or refrigeration with castors and quick disconnects for ease of servicing and flexibility for future menus.
  • Fryer placed beside griddle to speed up entrée plating and ensure hotter, crisper fries.
  • Custom cold “slots” and pasta reheating slots designed on each side of panfry station to maximize panfry efficiency.
  • CVAP variable environment hot storage units on finish for high use products that are cooked ahead.
  • Slim Pan and Wok washing sink located beside pan fry.
  • Fry staging and breading table.
  • Soup table with heated bowl dispensers.
  • Salad freezer allows for very cold plates and access to frozen food for fryers.
  • Salad dispenser mounted over scale with custom salad tossing bowl chiller beside it.
  • Computer timed fry basket lifts to guarantee quality.
  • Digital clocks on both sides of each pick up area to monitor bill times.

Dishwashing Area (view Overhead | view Elevation

  • In-line dish machine with ice machine, mop sink incorporated in the area saves 60 square feet, allowing for a full extra section in the dining area.
  • Mop sink just above floor level, with chemical dispensing unit over it.
  • Shelving at right end of dishwashing out-take for clean products.
  • Intake handy to dining room.

Banquet Kitchens

Chuck Currie was asked to design a state of the art embassy class banquet kitchen in an 18,000 square foot home in the British Properties.  It had to be capable of serving Five Star Cuisine to 120 people, say six courses over a period of two hours.  It had to fit into an approximately 20 foot by 20 foot space that was already broken up into three smaller rooms.  The space was located beside the lower storey garage and food would be delivered upstairs via a nearby elevator.

At first it did not look possible, but after visiting the site twice and accessing some “as built” drawings, Chuck was able to supply the attached proposal and design, but only if the owner was willing to blow out all the existing internal walls in the space.

Banquet Kitchen Design   |   Cover Letter  |  Banquet Kitchen Proposal