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You need to make your culinary concept a reality. Designing your commercial kitchen is a significant undertaking, whether you are starting your first restaurant or growing a franchise. There are numerous factors to take into account, including storage capacity, food preparation areas, functionality, and aesthetics. However, the layout is only one aspect of commercial kitchen design.

The habit of food storage is very beneficial ranging from financial savings to less wastage throughout the year. Storing food has been in the culture for more than thousands of years. Can you imagine in the tombs of Egypt wheat found stored in vessels was edible even after 4000 years? If you are a restaurant owner and need the help of a restaurant consultants to design your commercial kitchen and storage to increase food shelf life, HPG can help you. It’s interesting to know that food is stored by almost every human society and animal. Let’s understand the factors affecting the food shelf lif

In a kitchen, there are two commercial reach-in refrigerators. The sort of refrigeration equipment you select will depend on the type of restaurant you operate and the commercial kitchen design with unique refrigeration requirements. Walk-in coolers, reach-in refrigerators, pass-through models, and prep fridges are a few examples of typical refrigerator kinds

You are looking for laundry design and planning, which you already have space for. You must choose how much space to allocate for your laundry room and where to place it if you are starting from scratch with your design. The strategy is essentially the same in both scenarios; just use a little common sense to adjust it to your specific situation. The tasks that are covered on the laundry room design page serve as the foundation for the design process.

A ghost kitchen is a restaurant that only offers food for off-premises consumption. Most ghost kitchens are delivery-only, taking orders only through first-party and third-party platforms

The food, services, and food services industries have witnessed a paradigm shift with changing technology and business landscape. But the fundamental design approach to equipment and facilities remains constant. Here we would like to explore if there are positives to this constancy or if there is a need to transform, if yes, how?

The past year has brought to focus a lot of questions including the existential ones such as will commercial foodservice get back to its previous self or if it will change to something completely different. At present, we approach Commercial Kitchen Design as axio

Cooking has been a basic life function for human sustenance that has existed for over millennia. This led to a basic room for humans to come and prepare their meals known as ‘kitchens’. Kitchens, as we know them today, are an undeniable component of our modern-day lives. They are a representation of the zeitgeist, influenced by societal and economic factors. It was not until the 19th century where the concept of ergonomics (an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely) was introduced in kitchen d