A company kitchen is a communal space where employees can come together to eat, relax and socialize. Properly laid out, this space saves the company time, by encouraging employees to stay in rather than eat out. In addition to the legal obligations laid down in the French Labor Code, you should bear in mind that creating a dining area is an opportunity to make your business premises more pleasant, and increase the sense of well-being at work. It therefore represents real added value inyour office design strategy. Here's a list of what a company's kitchen should include, and a few tips for successful design.
Is a company kitchen compulsory?
For small companies (fewer than 50 employees in a single workplace), a kitchen area is not mandatory. However, article R4228-19 of the French Labor Code stipulates that, for hygiene reasons, it is forbidden to eat meals directly at the workstation. The law therefore requires a strict separation between the work area and the eating area.
So, even if you're not obliged to set up a cafeteria or company restaurant as such, it's your responsibility as an employer to provide at least one place where your employees can have their meals, whatever the size of your company. However, depending on the number of employees, the layout of this space and the details of the equipment are subject to different obligations.
What should the kitchen area of a company with fewer than 50 employees include?
When an establishment has fewer than 50 employees on the same site, the employer's only obligation is to provide them with a place to eat. The Labor Code also stipulates that this area must be properly cleaned after each meal. However, no specific equipment is required by law. It's up to you to fit out the kitchen as you see fit, taking into account the needs of your employees and your layout possibilities, depending on the size of your premises.
There is, however, one exception to the obligation toset up a kitchen area separate from the work environment. You are entitled to set up a small dining area directly in the work area (i.e., in the same room), as long as it does not contain hazardous products. However, you will need to apply to the Labour Inspectorate beforehand. This derogation gives companies greater flexibility in thelayout of their workspaces, especially when their premises are limited in size. It is also perfectly permissible to use the dining area for other activities (meetings, coffee breaks with colleagues, etc.).
Mandatory equipment for the catering area of a company with more than 50 employees
For establishments with more than 50 employees on site, it's no longer a question of simply providing a place to take meals, but a real catering facility. Similarly, a certain number of items of equipment must be included, in accordance with article R4228-22 of the French Labor Code:
- food and beverage storage areas;
- one or more refrigerators ;
- one or more reheating appliances(microwave, hob, etc.);
- a sink providing hot and cold drinking water for at least 10 users;
- A sufficient number of chairs and tables to allow everyone to sit down comfortably for meals.
Our advice on how to design a kitchen area on company premises
By now you're familiar with the legal requirements for a company's kitchen area. However, you are under no obligation to limit yourself to this strict minimum. Our advice? Think of this kitchenette project as anopportunity to improve the comfort of your premises, and to create a welcoming, convivial space for all employees. If you give it special attention, you can be sure that it will be greatly appreciated by the people who use it.
Choosing the right place to set up a corporate dining area
The company lunch break is an opportunity to socialize with colleagues and share a moment of relaxation before returning to work. However, the lunchroom can often become a noisy place. It's not always easy to continue working if you're right next to it, especially in an open-plan environment. It is therefore advisable to keep it as far away as possible from the space dedicated to work and concentration.
The kitchen location must also be easily accessible for everyone, practical, and large enough to accommodate most employees at the same time. If you can, don't hesitate to install it near a window. Natural light will help to make this area more pleasant.
Selecting the right equipment for your company kitchen
Even if you only have a small space, there are a number of things you can do to make it more comfortable. Try to think about what your employees would like to have available, and don't hesitate to ask them about it. Provide sufficient crockery (plates, glasses, cutlery, cups, etc.) and electrical appliances: a microwave for reheating food, a kettle, a coffee machine, a refrigerator and, if you can, a small dishwasher, in addition to a sink.
Furniture should be practical, easy to clean (avoid fragile materials) and modular, so that the space can be reused for other purposes, such as holding a meeting. For floors, it's best to opt for easy-care coverings such as tiles or linoleum.
Decorating the kitchen area
As the icing on the cake, the decoration of your catering area needs to be carefully thought through to brighten up the place and make it more welcoming. It's also an opportunity to highlight your company's values and show your staff that you pay particular attention to the smallest details. Be sure to select colors that are both cheerful and in keeping with the overall color code of your premises and brand image. Don't hesitate to add a few decorative objects to further personalize this space, such as green plants or a few frames to hang on the walls.
The kitchen is the heart of any business, and a well-designed space will benefit all employees. From the selection of the ideal location to the choice of equipment and decoration, there are many considerations to take into account when designing a kitchen. By taking into account your space constraints and the needs expressed by your employees, you can create a kitchen area that is functional, practical and pleasant for your staff.