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Everything you need to know about kitchen redesigns

Kitchen design is a popular discussed topic in the world of foodservice, as we are constantly seeing changes and developments in trends and themes.

Sylvester Keal are proud to have a team of expert kitchen designers, who can offer the best advice to our customers on what will work well within their kitchen space and the things that they may want to avoid.

However, what about the subject of kitchen redesign? Do the same rules apply? Can you still create a look that is current, on-trend and appealing with the existing space and the design? Here, our marketing director, Irene Keal, gives the low down on catering redesigns and tells you everything you need to know…

What are the costs of a redesign?

The cost of a redesign all depends on the size of the area which is to be overhauled and what menu you wish to offer your customers, which can also depend on the restaurant type. This will then lead onto the types of equipment that need to be purchased. The quality of the appliances can also play a major factor on costs, as well as additional extras such as plumbing and electrical requirements including gas interlocking upgrades.

What needs to be considered during a redesign?

When planning a redesign, the first thing to consider is how much space is available in the kitchen and how a redesign will impact the space. Do you have a large kitchen with lots of areas for equipment, or maybe your kitchen is fairly small with limited space? Once you are aware of this, you can then move onto considering the menu and the food on offer. This will then lead onto the amount of people who will be running the kitchen and how many covers will need to be made in order to make the business financially viable.

What are the benefits of a redesign and updating old equipment?

A catering redesign can allow you to utilise more of your space, as well as creating a faster-paced workflow resulting in increased efficiency. It also allows you to make use of energy efficiency with new equipment, which have multiple benefits including improved cleanliness.

Newer equipment often offers energy efficiency ratings which complies to current legislations, including ISO18001. Upgrading new equipment should be seen by a restaurant owner as an investment rather than a cost to the business - newly upgraded equipment brings your business swifter cooking processes, which ultimately means more covers per service.

What looks and trends are fashionable at the moment for commercial kitchens?

Open cooking still remains a big trend, as customers are now taking more of an interest in how their food is prepared and cooked in the kitchen when traditionally, this is something that used to be hidden away. If you have made an investment in swanky new equipment, then you should show it off to your customers, as everyone likes to see a clean kitchen. Having an open-plan kitchen also provides a real unique and insightful experience for customers to enjoy and these days, more and more customers are open to trying new restaurant venues that may have a USP which sets them apart from their competitors.

What is the most important thing to remember when undertaking this kind of work?

It’s so important for kitchen designers to be open and honest when undertaking a catering redesign, using their expertise to develop the correct plans and specification which will suit the client. Without being upfront and honest, even if that means having to design something completely different to what the client initially required, this could lead to disaster and could possibly cause the restaurant to lose money and potentially customers. 

What is the key to a successful kitchen redesign?

It is important to consider the main points that make a swift, efficient, operational and most importantly, a profitable kitchen. Things such as storage, food preparations, types of food offered on the menu, cleaning and washing areas, front-of-house and staff access on each daily service are all factors which need to be addressed. Also, it is helpful to ask a potential supplier for case studies as proof that they can deliver to your expectations.

If you would like to find out more about how the Sylvester Keal team can assist you with your next catering redesign or for information on any of our other services we offer, contact our team on 01472 352033.

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