Affordable office kitchen designs

The office kitchen is a focal point in many businesses. Striking a balance between functionality and comfort is important, as is ensuring that everyone who uses the kitchen gets fair access to the appliances. 

So what is the process for improving your workplace kitchen? What sort of appliances should you install? And what is the best way to use the available space?

Step 1: layout

"In all facets of building, design is the key," says certified kitchen designer Phil O'Brien, owner of Designer Kitchens. "If you don't get the design right, the space will not work properly."

When it comes to workplace kitchens, Phil suggests preparing a list of everything that's going into the kitchen, including appliances, the number of users and the bulky items. 

"You then divide the space among the different uses, keeping in mind how people will move around the room."

Step 2: workflow

"When we get the brief from the client we work out the best workflow," Phil says. "Think of a circle - you prep, you cook, you serve and then you wash up. If that can work smoothly that's the best scenario for all users."

Step 3: placement of services

When designing a workplace kitchen, don't be constrained by the existing position of your gas, electrical or plumbing connections.

"It's not a big deal to move the services," Phil says. "It may add to the bill, but if shifting them allows a better design outcome, copper pipes and wires can be run discreetly to accommodate the new design."

Step 4: apportioning space for dining

"The key here is how many people will be using the dining area at the same time," says Phil. "We work on 600 millimetres per person, so if you have three people in a row, you need an 1800 millimetre long table. With two people on each end, you have catered for 10 people."

Phil says by using that rule of thumb you can accurately size the dining area.

Step 5: choosing appliances

Before you order a fridge, you need to know its size and where it will fit.

"You may need three or four microwaves, depending on how many people they will be serving," says Phil. "Same goes for ovens and fridges. Rather than one very large one that consumes a lot of space, it may make more sense to have a few smaller ones."

Step 6: choosing materials

For preparing commercial quantities of food, Phil says stainless steel is the best material for benches and appliances. It enables fast cleaning, doesn't harbour grime and lasts three times as long as laminates.

"But for an office kitchen where staff prepare their own food, laminates are fine," he adds. "Nowadays there are some particularly hard-wearing laminates. These will also save money, as they can cost more than a third less than stainless steel."

A working kitchen

Phone a professional kitchen designer today to find out how you can boost the efficiency and functionality of your workplace kitchen.