5 Important Things Never to Ignore While Designing A Commercial Kitchen

An experienced restaurateur understands that the key to a successful restaurant is an efficient kitchen. If the layout of the kitchen is not suitable and the equipment is of low-quality then you cannot run a good service.

It is important that the commercial kitchen is designed with great care because it plays an integral role in success of the restaurant. Here are a few important things that should not be ignored while designing or renovating a commercial kitchen.

Equipment: Selection and Placement:

 The food industry is evolving and it is important that the food businesses keep up with the changing trends. The commercial grade equipment has improved over the time as well. There is a plethora of commercial equipment to choose from and it is important that you choose wisely.

You need to choose the equipment that is suitable for service that you are planning to offer. If you are buying a single door freezer commercial then make sure that you need it. Make sure that the appliances you are buying are within budget and have an affordable running cost.

The placement of the appliances also has an impact on the quality of service you are able to provide. Make sure that the placement allows you to streamline the daily tasks instead of slowing them down.

Carry Out Risk Assessments:

The commercial kitchen is a busy place and to keep it running smoothly it is important that its design is parallel to the menu and service you want to offer. The kitchen should be able to accommodate linear workflow so that there is no danger of food contamination.

It is important that you carry out risk assessment so that you are aware of the hazards that are present in the kitchen. You should also be aware of the high-risk food ingredients that are easy to get contaminated. The floor plan of the kitchen should allow you to carry out the daily tasks without any danger of hazards and contamination.

Get the Approvals:

 It is important that the layout and design of the commercial kitchen are approved by the regulatory authorities because you do not want to tear down the kitchen just because the flow of work is approved by the authorities.

The restaurants need to understand that there are certain regulations regarding processing, storage and serving food that food business need to follow. Getting the approval before remodeling and creating the kitchen is essential.

Food Waste Management:

The restaurants lose a lot of money because of food waste. Food waste is a serious problem that is bad for business and the environment. Make sure that the storage conditions are ideal so you can improve the lifespan of the food ingredients.

You also need to come up with a food management strategy that allows you to decrease the food waste and make the best use of the resources that you have.

Good ventilation:

There are a lot of tasks going on in the kitchen simultaneously and it can become pretty hot and humid. Make sure that the kitchen has adequate ventilation so that the staff can work comfortably. The ventilation will also allow the equipment functions properly.