The success of a restaurant depends significantly on the efficiency of the commercial kitchen. The kitchen is the heart and soul of the food business. If the layout of the kitchen is not efficient then it will impact the quality of service. There are a lot of things that you need to consider while designing the kitchen so that you can create a kitchen that satisfies the restaurant needs.
Here are a few tips that will help in creating a commercial kitchen design that will help in offering a memorable and efficient.
Get the Chef Involved:
It is always wise to get the chef involved while designing the commercial kitchen. Chefs are not often involved in deciding the kitchen design but they can offer valuable insight. The chef is going to be working in the kitchen and is responsible for running it smoothly.
If the chefs are not involved then there is always a possibility of spending the money on the wrong equipment. If you are investing in single glass door upright freezer on the commercial kitchen you need to make sure it belongs there. No insight from the chef can also mean that the ratio of the kitchen is not right and the layout does not have the flow required to run an efficient service.
The chef has a better understanding of the menu so can offer a better estimate of the restaurant requirements.
Remember the Menu:
Before you start designing the kitchen you need to have a business plan in which the menu will be clearly defined. The menu plays an integral role in deciding the layout and design of the commercial kitchen. You need to make a list of the meals that you are planning on offering and write down the steps involved in creating the meals. You should also mention the equipment you will need to create the dishes on the list. This is valuable information that will allow you to create an efficient decide. It will tell you where to put the prep stations, grills, ovens, etc.
What the Commercial Kitchen Does Not Need?
There are a lot of appliances available that are designed to make the chef’s job easy. They can help with cooking, prepping and storing food but you do not need to fill the commercial kitchen with every latest kitchen appliance. You do not want the kitchen to be cluttered because it will have a negative impact on the workflow.
When you are choosing the commercial kitchen equipment you should strictly stick to the list you have created based on the menu. You should also be smart and think about how you can use the equipment to work double time. It will save you money and space.
Be Aware of Local Health Codes:
Make sure that you satisfy all the local health codes when designing a commercial kitchen. All the health codes, employee safety protocols, and fire codes should be satisfied. Make time to review all the permits and licenses related to the designing of the restaurant kitchen so you do not miss anything.
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