Setting up a commercial kitchen requires commitment, planning and considerable financial outlay. There’s a lot to consider, but here are some of the basics:
Planning is key. There will be small things that will need to be adjusted once the kitchen is installed but major changes will cost time, money and lost income from the restaurant.
Start by assessing the space you have to work with. A detailed plan showing all dimensions should be drawn up. The placement of utility supplies such as electricity, gas and water should be clearly marked. Any extrusions, permanent features that cannot be moved, and architectural nooks and crannies should be marked with accurate measurements. Once this is done you will know exactly what space you have to work with.
Be absolutely clear on what you want your kitchen to do. This is where you can save a lot of time and money. While it would be wonderful to have a kitchen that can produce practically any kind of menu imaginable, many kitchens will never have to do this. The reason for this is that most restaurants will have a theme, style and cuisine that simply does not vary enough in its content to warrant a kitchen that can manage everything. For example a vegetarian restaurant will not need machines to spit roast or grill large amounts of meat. Similarly a restaurant specialising in fresh seafood doesn’t need dedicated pizza ovens.
Be clear on what you need your kitchen to do and plan it to meet that need.
Your kitchen must be functional. It may contain everything your ideal kitchen should contain but if it doesn’t work for the staff using it everyday and produce great food at the speed required it is useless. When considering functionality factor in health and safety features and requirements. Consult your staff or those who work in kitchens professionally every day. Ensure there is ample room for staff to work together safely. Think about storage space, freezer capacity and staff facilities being close by.
Without proper consideration it is possible to create a great kitchen full of the best appliances and that works really well – until it comes to maintenance that is, when it can become a nightmare. Consider the appliances you are thinking of buying and find out everything possible about how they will need to be maintained. Are there parts that need to be accessed regularly for cleaning? This could have an influence upon where they can be placed. Do appliances need to be moved out of their normal position for maintenance? If so, again consider their placement within the kitchen so that this does not present problems.
There’s a lot to think about and if you’re up to your eyes with every tiny detail of the whole restaurant, setting up the kitchen can be really demanding. It may pay to consult a professional design firm such as Dawnvale . It may save you money and time in the longer term.