When they set up a new restaurant, the owners often prioritise certain factors that they feel could be important. For some individuals, acquiring the right property for the restaurant can be very important. After all, if you set up the restaurant in a remote area, you cannot expect to receive a lot of customers. In some cases, restaurant owners prioritise hiring experienced and qualified chefs over everything else. These individuals believe that people dine out not only because they want to relish sumptuous fare. Rather, people dine out to partake of an enlivening and delightful experience. Hence, visiting a reputed restaurant enables them to enjoy quality time in the company of loved ones.
The comfortable ambience and the tasty food all contribute towards the overall dining experience of these people. Similarly, some people focus extensively on acquiring the best commercial kitchen equipment in Sydney or other cities. These commercial property owners know that their staff will struggle to delight their customers if they don’t have the right tools and equipment. However, one thing that merits great importance in commercial kitchens can be the layout or design of the kitchen. If the kitchen has an inefficient or clumsy layout, your staff could find it hard to discharge their daily chores without getting in each other’s way. This will inevitably have a significant effect on the fortunes of your restaurant.
Your chefs and workers bring your menu to life in your commercial kitchens. Thus, it comes as no surprise that the kitchen must feature an efficient design and layout. Commercial kitchens will feature several large appliances and tools. To ensure that you allocate space to each of these, you will need to determine (and finalise) your menu first. The dishes listed on the menu will dictate the appliances you cannot do without. This knowledge will enable you to designate space for each of your large and bulky kitchen appliances when you design it. Some features that you will need to consider while designing your commercial kitchen include:
- Organising your kitchen equipment based on their function
- This will make it easier for your staff to find the tools and equipment they need faster
- It will also involve keeping your cooler appliances (e.g. refrigerators, chillers etc.) away from appliances that generate a lot of heat
- Providing sufficient power and water outlets to appliances that require these utilities more than others e.g. dishwashers and commercial ovens in Sydney and other places often consume more water and power respectively than other appliances
- Putting in place sufficient vents and windows that facilitate cross-ventilation as smoky kitchens can be uncomfortable and even, dangerous to work in
- Creating distinct working zones in the commercial kitchen for tasks involving cleaning, baking, frying, cutting etc.
- Separate working zones will enable your staff to function efficiently in their respective zones
- It will also prevent the kitchen from becoming a centre for chaos and,
- Creating a flexible design that makes it easier for you to incorporate seasonal changes in your menu based on current trends and customer demand
Among other things, owners of commercial kitchens will also need to be prudent when they purchase kitchen equipment. They will need to select equipment that remains easy to clean and maintain. Moreover, they will require energy-efficient appliances that can yield ample savings over time.
For more information, contact Channon today.