Basics of Commercial Kitchen Design
WHERE DO WE START?
Classic wisdom tells you to have a place for everything and everything in its place. That means tidy up, be organized and put things where they belong. That’s great advice for everyone, but restaurant owners and executive chefs should pay special attention. Nothing constrains a restaurant like an inefficient kitchen, so taking the time to organize is essential. That doesn’t just mean putting spoons back in the right drawer or pans on the right shelf, either. Those are good places to start, but the true secret to an efficient commercial kitchen is appropriate planning and design.
What’s Appropriate for You?
Good question. To answer it, you need to consider the purpose of your establishment. What are you passionate about and what are you trying to do? Are you a burger joint looking to pump out meals as quickly as possible? Perhaps you are a 5-star restaurant specializing in classical African cuisine? What about a college or university dining hall trying to feed thousands of students every day? Whatever the answer, your kitchen needs will be unique. The success of your establishment depends on the success of your kitchen, so consider this question carefully before moving on. The last thing you want is having to prepare an elegant duck confit on a shabby hotplate because you didn’t take the time to think about the purpose of your kitchen.
WHERE DO WE START?
Classic wisdom tells you to have a place for everything and everything in its place. That means tidy up, be organized and put things where they belong. That’s great advice for everyone, but restaurant owners and executive chefs should pay special attention. Nothing constrains a restaurant like an inefficient kitchen, so taking the time to organize is essential. That doesn’t just mean putting spoons back in the right drawer or pans on the right shelf, either. Those are good places to start, but the true secret to an efficient commercial kitchen is appropriate planning and design.
What’s Appropriate for You?
Good question. To answer it, you need to consider the purpose of your establishment. What are you passionate about and what are you trying to do? Are you a burger joint looking to pump out meals as quickly as possible? Perhaps you are a 5-star restaurant specializing in classical African cuisine? What about a college or university dining hall trying to feed thousands of students every day? Whatever the answer, your kitchen needs will be unique. The success of your establishment depends on the success of your kitchen, so consider this question carefully before moving on. The last thing you want is having to prepare an elegant duck confit on a shabby hotplate because you didn’t take the time to think about the purpose of your kitchen.
