Each type of kitchen area in the workplace has its own requirements. They should always be open, easily accessible, and not prone to congestion.
There are four main types of kitchen found in any agency, each with their own function and required equipment.
A client-function facility that enables staff to prepare refreshments and receive catering for meeting attendees. These kitchens have facilities for hot food and hot and cold drinks. These kitchens are often located near reception and meeting areas within areas accessible to the public. Functions kitchens supports larger visitor numbers and can receive, store and distribute catering.
They contain the following equipment:
A kitchen with basic cooking facilities and room for a larger number of people to prepare more substantial lunch foods at once. Distributed evenly throughout the tenancy, a reheat kitchen allows staff to prepare lunch and refreshments.
They contain the following equipment:
These smaller kitchens give staff access to minimal light refreshments, such as hot and cold drinks, and simple food preparation like a microwave and small refrigerator. Often located near collaboration areas, each kitchenette is designed to handle minimal light refreshment, tea and coffee making facilities, and refrigeration.
They should include the following:
A professional or organisation-managed enterprise, accessible to the public, with hot drinks and counter food on offer during the day and a liquor license to serve alcohol for events. These are generally located on the ground floor for ease of public access, and usually aren't part of the leased area.
They should handle 6 to 8% of the total agency headcount at any one time, serving fresh barista coffee and counter food. Sometimes, these facilities can include a licensed bar.
Layout example for a reheat kitchen
An example kitchen layout