Running a successful restaurant is hard work. You have to design a menu that will entice customers to walk through the door. You need skilled staff members for both front of house and those cooking the food. Plus, ample marketing is required so that people are aware your eatery actually exists.
Another essential element, particularly if you’re just starting out in the restaurant world, is having the right commercial kitchen. The kitchen is the foundation for your business. If it’s not functioning as expected, meals are not going to be at the right standard, and there are going to be delays in getting dishes out to customers. A misjudged design can also have a detrimental impact on the morale of kitchen staff.
To avoid those types of disadvantages, here are five tips for designing and running a commercial kitchen.
1. The right ventilation
Australia is renowned for being a hot country. Kitchens are known for getting hot. Combine the two, and you have an incredibly uncomfortable work environment. This is where an industrial ventilation system comes into play. It’s not just good for keeping things a little cooler, either, as a ventilation system also improves air quality, removes grease, and controls odour.
2. An efficient layout
The layout of your kitchen is an essential aspect, particularly for optimising efficiency. There are multiple components required for a restaurant kitchen – here are the main areas to keep in mind:
- Food preparation area
- Food service area
- Dishwashing area
- Delivery point
- Service manifold
- Storage area
When putting together these areas, it’s important to try and ensure they all work together in harmony. A flowing, fluid workspace is one that is perfect for optimal production. Food will be produced on time, service will get it out quick, and there’s a greater chance of meeting customer requirements.
3. Keep it simple
You want the right equipment to make sure your kitchen is capable of producing the food on your menu. You will want an oven, stovetops, refrigerators, and so on. There will also be various pieces of cookware and cutlery needed for your chefs to prepare meals.
However, it is important you don’t go overboard in terms of the equipment intended for your kitchen. The last thing you want is a cluttered, confusing space that only restricts your employees as they do their tasks.
4. Don’t go cheap
You might be operating with a limited budget, but you should always avoid going cheap in terms of the equipment you purchase. Not only could this lead to meal quality being lowered, but it might also cost you more in the long run if you have to replace any appliances.
5. Train your employees
While it might not be a part of the kitchen’s design, it is still vital your employees know what they’re doing in the kitchen. Their roles should be clearly defined for a start. Then it’s a case of making sure they receive adequate training for using the equipment. The more they are up to speed with their tasks, the more efficiently your kitchen will run.
