4 Things to Consider When Setting Up a Commercial Kitchen There are so many types of business that serve food to the public, including restaurants, hotels, fast food establishments, cafes and pubs to name just a few. The food industry is a notoriously difficult one to compete in. Therefore it’s extremely important to get the fundamentals right, such as the way your kitchen operates. Any kitchen that needs to produce food at a rapid rate to be served to the public must be highly efficient and safe. If your business serves food to the public, then you need to be aware of certain things in order to ensure that it’s a success.
Below are some of the biggest things to take into consideration -
Available Space – The space you have available in your kitchen will determine the type of equipment you’re able to get and how it’s organised. If you don’t have previous experience in running a commercial kitchen then it’s strongly advised that you hire a professional commercial kitchen design company to advise you. They’ll be able to look at the space you have available and draw up plans to ensure you make the most of the space available to you.
Equipment – The equipment you get for your kitchen is also extremely important. One of the biggest decisions to make is whether you’re going to buy new or used. New equipment would of course be preferable but if your budget doesn’t allow for it then there’s plenty of industrial kitchen equipment suppliers who sell both new and used equipment.
Safety – Businesses that serve food to the public are subject to very stringent health and safety checks so it’s vital that you ensure your kitchen is extremely safe and hygienic. This means training your staff to clean all work surfaces and to get rid of any spoiled food by putting it in closed bins. Hygiene problems can ruin the reputation of a business so it’s important to avoid them completely from the beginning.
Efficiency – Because a commercial kitchen has to output a lot of food at any given time, it’s necessary to make efficiency a top priority. This is achieved by having the right equipment and having it laid out in a ways that allows your staff to work quickly and efficiently. A head chef will also go a long way to ensuring that your kitchen is run efficiently by keeping kitchen staff motivated.
No matter what type of food business you run, taking the above points into account will help you to ensure your kitchen is run properly. Only the best businesses survive in the food industry so it’s vital to not overlook any detail and ensure that your business is a cut above the rest if you want to be successful. Resource Link:http://www.storeboard.com/blogs/business/4-things-to-consider-when-setting-upa-commercial-kitchen/414355