The kitchen is the core of a successful food business. The layout and furnishing of the commercial kitchen can be the difference between a successful and failing restaurant. The commercial kitchen can achieve desired success if the kitchen is lacking efficiency. If you do not put much thought into designing the kitchen and it is poorly designed then it will negatively impact the performance of the whole business. The layout and the equipment of the kitchen will determine the quality of service that you are able to provide to your customers.
Here are a few tips that you should keep in mind while designing the kitchen. It will help you to have an efficient kitchen and run a smooth service.
The First Consideration Space:
The most important thing that requires your attention is the available space. It is essential that you are able to use the space efficiently. Most of the commercial kitchens are small and you have to be smart about how you use the space. If a small kitchen is not properly designed then it will be chaotic and the staff will fail to perform.
Equipment and Appliances:
A kitchen cannot be functional without the right appliances and equipment. You can offer high-quality food to the customers if you have the right tools to cook and serve the food. The commercial grade kitchen equipment and appliances are a huge investment so make sure that you are spending your money on the right ones. If you are buying a countertopfridge, make sure that you need it and it has a place in your kitchen. Take a look at the storage requirements so that you can invest in refrigeration appliances that can safely store the food stock.
It is always smart to invest in energy efficient models because they will keep the energy consumption low and allow you to save money on energy bills without compromising the quality of the service.
Ease of Mobility:
A commercial kitchen is an extremely busy place and there are always staff members moving around. The layout of the kitchen should allow the staff members to move around without any difficulty. They should not bump into any equipment or appliances because it will not just hinder the efficiency of the service but can also lead to injuries.
An Ergonomic Design:
Designing an ergonomic kitchen is going to pay off because it allows the staff to improve their productivity and offer great service even during the rush hours. With this design, the staff does not need to move around too much and their work is not hindered by mobility. They can take care of most of the tasks with minimal walking, turning and bending.
The Health, Safety and Hygiene:
A kitchen is a place where food products are stored, handled and cooked so it should be spotless. If you do not comply with all the hygiene requirements then you will have to deal with food contamination. Make sure that all the health and safety requirements are also fulfilled. Because it is a safe place to handle food and also a safe working space for the staff.