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Inside a Bavarian Restaurant Kitchen

Have you ever seen the inside of a restaurant kitchen? Most of us probably have not. As a guest in one of our Bavarian Beerhouses, you probably would not be very interested in the kitchen itself but more in the delightful dishes coming out of that kitchen!

As proud restaurant owners who want our guests to feel happy and comfortable, we would agree with you!

But maybe you have visited a Bavarian restaurant and feel so inspired that you are considering opening one yourself. Or perhaps you are already a restaurant owner and would like to improve your kitchen and its processes?

Take a look at these photos, they were taken before we took over the venue and before we optimized the kitchen. Looks familar?

Why is the inside of a restaurant kitchen so important?

It's true: We want to ensure our guests enjoy their experience with us. This includes our food and drinks, the ambiance, and the service. Part of the service quality is the avoidance of unnecessary waiting time.

When it comes to waiting for the ordered dishes, there is only so much the wait staff can do to minimize that time. A lot of it depends on how well the processes in the kitchen are optimized, which also includes the layout of the kitchen and the way the various appliances and kitchen equipment are arranged.

As a restaurant owner, you also need to make sure to comply with health and safety regulations. That includes avoiding kitchen accidents, which can be quite a challenge in such a hectic environment where people can run into each other, and all kinds of hot and/or sharp instruments are in use. Therefore, a well-designed kitchen helps to avoid kitchen accidents as well.

How to optimize the inside of a Bavarian restaurant kitchen

This includes the kitchen arrangement, for example:

  • What kind of appliances and equipment do you need?

  • Which appliances can you do without, especially if you don't have much space or a limited budget?

  • Where can you get what you need for a reasonable price and good quality, potentially even second-hand?

  • How do you arrange everything to ensure safety and efficiency and an optimized workflow to avoid unnecessary waiting time?

Here is an example from our own kitchen experience: Big platters filled with Schnitzel used to be one of our best-selling items on the menu. Now imagine you have a big group of hungry guests, they all want Schnitzel, and in your kitchen you have a commercial-grade six-burner stove.

Even if you had two of them, how are you supposed to prepare an order of 40 Schnitzel in such a way that it does not take too long and they all get their meal at the same time? Spoiler alert: It won't work!

For such cases, you need special equipment to meet your menu items' requirements. In our case, that was a big commercial tilting frying pan (or, as we call it in German, a "Kipper." Such a Kipper is big enough to accommodate roughly 20 Schnitzel simultaneously, or it can be used for a giant batch of goulash stew. This shows that the right appliance can make cooking for groups an entirely different ball game!

Our restaurant consulting for your restaurant kitchen optimization

The above is just one of many examples of how specific changes can greatly impact your restaurant kitchen's efficiency. If you are interested in learning more about our services and what we can do to make your restaurant business a success, simply contact us for more information!

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