Setting up the kitchen for a restaurant involves some careful consideration and planning. There are a number of aspects to consider and what follows looks at some of them in detail.
It may seem simple but the starting point for the creation of a restaurant kitchen should be the food it is going to be used to prepare. There is little point in committing to a kitchen that can prepare almost anything quickly and efficiently if the majority of the food to be prepared is simple sandwiches, pizzas, quiches and salads. Most restaurants will vary their menus even if only occasionally, so it makes sense to determine the type of food to be prepared and the variety before setting out on the design of the kitchen.
A kitchen designed by someone who hasn’t spent a lot of time cooking professionally may look great but it is likely to fall far short of being the best for professionals to work in. Apart from being able to contain the right equipment it needs to be able to contain several members of staff at any one time and enable them all to do their jobs to maximum efficiency and, just as importantly, safely. Talk to those who will be using the kitchen before making final decisions.
One inescapable fact about most things is that quality costs money. Whilst there may be savings to be made skimping on the budget of the engine room of your restaurant may not be worth it in the longer term. Quality equipment will almost certainly last longer and perform consistently over lengthy periods. It is essential to ensure that your overall budget encompasses sufficient funds to cover the costs of a good well equipped kitchen. If necessary trim the budget from other restaurant costs to finance the kitchen that your restaurant requires and deserves.
All commercial kitchens require daily maintenance. Usually this means cleaning thoroughly at the end of each service. When choosing equipment make sure that it is easy to clean, for example to take apart and reassemble if necessary. This will save time as well as prolong the life of the equipment. The way in which the equipment is arranged should also take into account the need for cleaning and maintenance.
There is health and safety legislation that must be observed when designing and setting up a kitchen for commercial use. It isn’t just about keeping the kitchen clean but also keeping workers safe. Accidents may happen but they should never be the result of a poorly designed, equipped or maintained kitchen. Fire precautions and issues must also be addressed.
Whilst some may feel they are able to take on the task of kitchen design alone, others may feel that there are sufficient savings and benefits to engaging the services of professionals. A company such as Dawnvale will have the experience and expertise to ensure that your kitchen is appropriate for the tasks required, cost effective and as safe as possible.