If you’re thinking of starting a commercial kitchen then it’s important that you understand as much as you can about what you’re letting yourself into to. Most people that start a new business
are very shocked by the difficulty the process entails: it isn’t easy. So, what can you expect becoming an owner of commercial kitchens?
Long Hours
One of the things that people struggle with the most is the long hours. Most commercial kitchens open for lunch and dinner, and some even open for breakfast. Closing time is usually between 10pm and 11pm, but once the restaurant closes, there’s still an hour or twos worth of work cleaning up and prepping for the next day.
If you run a restaurant, you can forget about taking time off. It hardly ever happens. You don’t even get to close for the holidays, because that’s the most popular time for people to go out for dinner.
Hot and Sweaty Conditions
Commercial restaurants are some of the most uncomfortable places to work simply because the heat can be incessant. It’s clearly worst in summer, but even in winter can be quite bad (although a relief on very cold days!).
Modern kitchen design tries to account for this heat by creating more ergonomically designed spaces. There is a particular focus on good ventilation and airflow.
Great Managers are Invaluable
One of the things that you’ll learn very early on is the importance of having a good manager. A restaurant is such a complex environment and everything requires micromanaging. Good managers are invaluable because they help to motivate the work force, ensure that everything runs smoothly, and instils respect in the employees. If you can get yourself a good manager, the running of your restaurant will be so much easier.
are very shocked by the difficulty the process entails: it isn’t easy. So, what can you expect becoming an owner of commercial kitchens?
Long Hours
One of the things that people struggle with the most is the long hours. Most commercial kitchens open for lunch and dinner, and some even open for breakfast. Closing time is usually between 10pm and 11pm, but once the restaurant closes, there’s still an hour or twos worth of work cleaning up and prepping for the next day.
If you run a restaurant, you can forget about taking time off. It hardly ever happens. You don’t even get to close for the holidays, because that’s the most popular time for people to go out for dinner.
Hot and Sweaty Conditions
Commercial restaurants are some of the most uncomfortable places to work simply because the heat can be incessant. It’s clearly worst in summer, but even in winter can be quite bad (although a relief on very cold days!).
Modern kitchen design tries to account for this heat by creating more ergonomically designed spaces. There is a particular focus on good ventilation and airflow.
Great Managers are Invaluable
One of the things that you’ll learn very early on is the importance of having a good manager. A restaurant is such a complex environment and everything requires micromanaging. Good managers are invaluable because they help to motivate the work force, ensure that everything runs smoothly, and instils respect in the employees. If you can get yourself a good manager, the running of your restaurant will be so much easier.
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