Midscale Hotel Kitchen Design: A Guide for 3-Star Hotel Foodservice

Midscale hotels have gradually become a dominant segment in the global hospitality industry, with more and more travelers increasingly paying attention to a hotel's cost performance and overall experience. As the fastest-growing sector in the hotel industry, select service hotels face many tough challenges, especially in food and beverage services.

Creating and designing a functional and efficient hotel kitchen is key to supporting the establishment of a successful 3-star hotel brand. But where do you begin? Designing a midscale hotel kitchen comes with its own unique set of challenges—from defining workflow to budget limitations.

This blog will guide you through some key considerations for select service hotel kitchen design, ensuring you have the foundation for your hotel’s success.

What is a Midscale Hotel?

A midscale hotel, also known as a select service hotel or comfort hotel, generally offers limited services compared to full-service hotels. They are an ideal choice for target guests who focus on balancing quality and affordability. This category is synonymous with 3-star hotels and the "select service" model.

The foodservice offerings in these hotels perfectly reflect their brand positioning. They usually provide breakfast and an all-day dining menu. Nowadays, a growing number of select service hotels are equipped with bars, restaurants, and even room service in response to the highly competitive market and guests’ increasing demand for better foodservice at affordable prices.

Therefore, the kitchen design in these types of hotels must be optimized to support an enhanced guests‘ dining experience.

Common Challenges in Midscale Hotel Kitchen Projects

Setting up a hotel kitchen is not just about buying kitchen equipment. It involves a series of key steps such as generating suitable hotel kitchen ideas, designing a layout for a midscale hotel kitchen, identifying the hotel kitchen area, selecting the right commercial kitchen equipment, and finding trustworthy suppliers like Shinelong, etc.

Here are some of the most common challenges you'll face and how to conquer them.

1. Navigating On-site Risks

Building a new kitchen is just like an exploratory journey. There is no going to success at once. From unexpected delays to structural surprises, your construction site can face some accident situations. A detailed hotel kitchen layout drawing is your first line of defense.

By having a precise blueprint and working closely with the supplier. For instance, a detailed drawing might reveal a hidden pipe that needs rerouting before a key piece of equipment can be installed, saving your money.

2. Choosing the Right Equipment & Suppliers

There's no doubt that reliable equipment is the basis of the entire commercial kitchen. So that's the reason why you need to find a trustworthy commercial kitchen supplier like Shinelong, which offers a full range of quality products with available innovative technology and solid after-sales support.

When building a partnership with a hotel kitchen solution supplier who specializes in midscale hotel kitchens, look for companies with a proven track record, relevant local experience, and a complete after-sales service policy is essential.

3. Managing Costs & Local Resources.

In some areas, specialized kitchen gear is expensive or hard to find. This is where smart planning makes a difference. Instead of relying on a single, costly local supplier, consider an international company is the better options.

4. Ensuring Product Quality and Durability

Imagine that a select service hotel needs to offer breakfast, all-day dining, and even room service. The back of house undertakes massive pressure, which means equipment must be durable enough to handle continuous use.

Don’t settle for the cheapest option. Investing in suitable, high-quality cooking appliances and refrigeration units will save you money in the long run by reducing maintenance costs and downtime.

A Guide to Designing a Midscale Hotel Kitchen

Designing a workable commercial kitchen for a select service hotel is a complex process. It is necessary to consider every step of the kitchen’s design—from defining the foodservice you provide, hotel kitchen layout, and equipment installation to workflow—to ensure that the kitchen runs smoothly and efficiently.

That sounds extremely tough, right? No worries—here’s a complete guide to getting it right.

• Determine Hotel Food Service Needs

Before drawing the midscale hotel kitchen layout, defining the types of food and beverage service your hotel offers is very important. For instance,
What type of meals will be served?

How many guests do you need to handle at peak times?

The kitchen space, your menu, and operational needs will all influence the eventual design.

• Drawing Kitchen Layout & Floor Plan

This is where you translate your hotel kitchen ideas into reality. The drawing should include the location of all kitchen departments, workstations, storage areas, and flow paths. A good layout minimizes unnecessary movement and maximizes productivity. This is especially important for a 3-star hotel kitchen where space is often at a premium. For example, a zone-style or assembly-line kitchen layout is an ideal solution for select service hotels.

• Equipment Series and Selection

Based on your floor plan, you can now specify and select the right hotel kitchen equipment. In order to choose the right kitchen series, consider the types of food you want to serve, the number of guests, and the available kitchen space. This is a critical step in a midscale hotel kitchen design project. What’s more, hospitality industry trends, modular space planning, and versatile kitchen combinations are additional requirements for a comfort hotel kitchen.

• Installation and Final Walkthrough

Oversee the installation process to ensure everything is placed according to the finalized plan. Conduct a final walkthrough with your team to test all equipment and confirm that the workflow is properly set up.

Essential Equipment for a Select Service Hotel Kitchen

Choosing the right commercial kitchen equipment is key to a successful midscale hotel kitchen. The following list covers the essentials for a typical foodservice operation.

Cooking Equipment

• Chinese Wok Range — For stir-frying and other high-heat cooking methods.
  
  
• Steamers & Combi Ovens — Highly versatile for steaming, roasting, and baking.
  
  
• 700/900 Cooking Range — Essential for pan-frying and sautéing.
  
  
• Tilting Frying Pan — For slow-cooking and simmering.

Food Preparation

• Meat Grinders, Slicers, Bone Saws, and Vegetable Cutters — Streamline prep work.
  
  
• Mixers & Dough Kneaders — For bakeries or limited pastry production.

Storage & Refrigeration

• Walk-in Cold Rooms & Refrigerators — Proper temperature control is vital for food safety.
  
  
• Shelving Units — For dry storage of ingredients and supplies.
  
  
• Ice Makers — An essential component for any hotel kitchen.

Warewashing & Sanitation

• Dishwashers — Ensure a constant supply of clean dishes and utensils.
  
  
• Cutlery Sterilizers — Maintain the highest hygiene standards.

Ventilation Systems

• Exhaust Hoods & Fans — Crucial for removing heat, smoke, and odors; ensure a safe and comfortable working environment.
  
  

Designing a 3-Star Hotel Kitchen

Designing a 3-star hotel kitchen is a huge project, and it’s easy to feel overwhelmed. Drawing a functional hotel kitchen layout is just the first step; you also have to find the right equipment, ensure everything is installed properly, and secure reliable support afterward.

This is where Shinelong comes in. We have a solid track record working with 1–5 star hotels, offering a true one-stop hotel kitchen solution. Our team of experts will be with you every step of the way, providing:

• Kitchen Design Services: We help you turn your initial ideas into a practical, efficient kitchen layout.
  
  
• Installation Support: Our experienced team ensures every piece of essential equipment is set up and working perfectly.
  
  
• Complete Product Sourcing: We manage the entire supply chain so you get all your high-quality kitchen gear from one source—without the headache of dealing with multiple suppliers.
  
  
• After-Sales Maintenance: Our commitment doesn’t end when the kitchen is built. We provide reliable support and maintenance to keep your kitchen running smoothly for years to come.

If you’re planning to set up a brand-new select service hotel project, we’re here to help! Contact us today and get your bespoke solution.