Inside Restaurant Kitchen that Drives Profits and Performance

Its design, efficiency and culture directly influence consistency, profitability and the overall dining experience. A positive and well-organized kitchen environment also plays a crucial role in motivating staff, which in turn ensures smoother operations and better outcomes.

Shaping Kitchens

For over four decades, Naresh Shahani, Founder of BHS Design World has quietly shaped the way India eats out. As the designer behind legendary restaurant kitchens such as Khyber, Indigo, 145 Kala Ghoda and Royal China, Shahani’s work has rarely been visible to diners, but it has been foundational to the success of some of the country’s most enduring hospitality brands. “Back then, space never bothered us. Kitchens were generous, layouts were flexible and efficiency was not yet dictated by square footage” he shared.

At a time when restaurant conversations often revolve around décor, plating and Instagram appeal, Shahani’s philosophy remains refreshingly grounded, the kitchen is the only true revenue-generating space in a restaurant.

That changed dramatically over the decades. About 30 years ago, space became a constraint, shifting the focus to efficiency how to make both the kitchen and the people working in it perform better. In cities like Mumbai, where real estate costs have soared and competition is intense, kitchen design has evolved from an afterthought into a science, balancing workflow, safety, hygiene and human endurance.

One of Shahani’s core beliefs is that a kitchen succeeds through teamwork, not individual effort. “It’s never just one person in the kitchen. Many elements have to work together” he said. Efficiency, according to him, begins with the right equipment and precise spatial planning, but extends well beyond steel counters and exhaust systems to include hygiene, safety and staff morale.

Chefs operate in high-pressure, high-temperature environments and when these realities are ignored, productivity and food quality suffer. “A well-designed space and a positive environment keep employees motivated. If morale is low, the food will show” he added.

Balancing Costs and Conditions

For Riyaaz Amlani, Founder of Impressario Restaurants Pvt. Ltd., which operates 80 restaurants across 20 cities, the kitchen is quite literally the heart of the business. “The kitchen is the heart of the house. Rentals are high, GST has increased costs, spaces are shrinking and yet staff numbers are growing. Decisions are made in the kitchen and as a restaurateur, you have to constantly balance” he pointed.

He admitted that he has never taken a direct operational decision inside the kitchen. His involvement begins and ends at the planning stage ensuring layouts are practical and humane. “Nobody likes to see a sweaty chef making food. Guests expect better working conditions. Beyond kitchens, expectations have expanded. Today’s teams look for changing rooms, proper facilities and a dignified work environment factors that must now be factored into design” Amlani mentioned.

Both Shahani and Riyaaz point to a common misconception: that any commercial property can be converted into a restaurant.

A Chef’s Reality Check

Chef Beena Noronha, Corporate Chef, Gigi, Lyla& Scarlett pointed “Kitchens aren’t getting fancier. Efficient kitchens are based on the resources you have-whether it’s the setup, the equipment or the people.At Scarlett House, the kitchen measures less than 150 square feet, yet the team manages to deliver consistently. We still churn out food. Preparation starts early, workflows are tight and time management is crucial.”

“Managing people is the biggest challenge. Our chefs work nine hours, not more than that. Everyone wants to work in a great kitchen, but that’s not always possible” added Noronha.

Simply put, well-designed spaces, clear concepts and efficient kitchens are essential for smooth and successful operations.