Kitchen design is driven by the menu. Every step of the food-preparation process is considered, from delivery of ingredients through cooking and serving. When deciding how much of the cooking should be visible, the architect must consider the budget. An open kitchen requires attractive finishes, which may increase costs 25 to 30 percent over those of a kitchen with simple service materials. Architects must rely on a carefully assembled team that may include the restaurant owner, mechanical engineer, professional foodservice consultant or commercial kitchen designer, lighting consultant, interior designer, and chef.
Consultants understand professional cooking and the flow of traffic in the kitchen.
They advise the architect on the optimal layout of appliances, work areas, and sinks to minimizes the number of steps needed to prepare a meal. They also provide guidance in selecting shelving, countertops, appliances, and cooking equipment to meet the needs of the menu. Commercial kitchens must meet health codes, which play an important part in the selection of materials. As a result, there are few choices. All surfaces must be nonporous, seamless, and easy to clean.