10 Smart Design Tips for Small Commercial Kitchen Layouts
- brad2281
- May 31, 2023
- 3 min read
Updated: Jul 26
Designing a small commercial kitchen layout comes with unique challenges—but with the right strategy, even limited space can be transformed into a highly efficient, flexible, and functional kitchen. In this guide, we’ll cover expert-backed layout tips to help you streamline workflow, maximize storage, and optimize equipment use.
1. Plan for a Smooth Kitchen Workflow
An efficient kitchen workflow is the backbone of any commercial kitchen—but in smaller spaces, it’s essential. Properly organizing workstations and equipment placement can significantly reduce time lost in transitions and minimize staff congestion.
2. Define Clear Zones: Prep, Cook, Clean
To avoid chaos during service, divide your kitchen into three functional zones:
Food Prep Zone
Place it near storage and refrigeration. Include prep tables, cutting boards, and essential utensils.
Cooking Zone
Equip with compact, efficient appliances like induction cooktops, combi ovens, and fryers. Ensure this zone has room for safe, quick movement.
Cleaning Zone
Position near dishwashers or sinks. Provide racks, cleaning supplies, and keep it isolated from the prep and cook zones to prevent cross-contamination.
3. Minimize Cross-Traffic in Tight Spaces
Avoid cluttered movement by:
Designing circular or linear kitchen flows
Using floor markings or visual pathways
Arranging equipment to guide natural movement
Minimizing cross-traffic leads to fewer accidents, faster prep, and a more organized environment.
4. Maximize Storage with Vertical Solutions
In compact kitchens, vertical storage is a game-changer:
Use wall-mounted shelves for dry goods and utensils
Install hanging racks for pots and pans
Use stackable containers for ingredients
These keep countertops free and make essentials easy to reach.
5. Add Custom Storage Solutions
Tailored storage keeps things efficient. Consider:
Corner shelves and low-ceiling racks
Built-in cabinets matched to your equipment size
Pull-out drawers under work tables
A custom approach lets you take advantage of every square inch.
6. Select Space-Saving, Multi-Functional Equipment
Choose equipment designed for small commercial kitchens:
Combi ovens (bake, roast, steam)
Countertop induction units
Under-counter refrigeration
Look for compact appliances that perform multiple tasks to reduce clutter.
7. Optimize Equipment Placement for Workflow
Avoid bottlenecks by placing equipment in high-efficiency zones. Tips include:
Position cooking tools near prep zones
Keep commonly used appliances within arm's reach
Store lesser-used equipment higher up
This limits steps and keeps the operation flowing.
8. Use Mobile and Modular Equipment
Mobility equals flexibility. Try:
Work tables with wheels
Mobile refrigerated carts
Portable hot-holding equipment
Mobile gear lets you adjust your layout on the fly, especially during peak hours.
9. Choose Equipment with Built-In Storage
Smart appliances with built-in shelves or drawers can help you:
Store smallwares under counters
Use under-counter fridges to save prep space
Keep cleaning items in pull-out drawers
Multifunctional units combine utility and efficiency in one.
10. Customize ChefVue to Match Your Space
Working with a design expert like ChefVue by LaBel Foodservice ensures your layout is optimized for your needs. Our proprietary remote design process lets you collaborate in real time—perfect for small kitchens needing tailored solutions.
Schedule a ChefVue Design Session to bring your kitchen layout to life.
Designing a small commercial kitchen takes more than just fitting equipment into tight corners. It’s about creating a flow that works, making smart equipment choices, and customizing storage to fit your operation. With these 10 smart tips—and the power of ChefVue, you can turn even the most compact kitchen into a high-performing culinary workspace.
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