There are several Victorian stately homes owned by the National Trust and open to the public that have re-created a kitchen as it would have looked during that era.
All the implements that were used are there and it all comes to several hundred pieces with some that even today nobody has a clue as to their use. These were kitchens that would cater for a family of a dozen or so but also feed weekend parties of perhaps a hundred.
The kitchen was designed around a central table for preparation and a large open fire to cook over with a big walk-in pantry as well as other storage.
Modern catering kitchen design also needs plenty of preparation and storage facilities but certainly no open fire as electricity and gas have made cooking so much easier and quicker.
Garners have been designing and building commercial kitchens as well as serving areas and all other restaurant areas for decades and bring that experience to help design new establishments as well as refurbishing old ones.
The type of restaurant has a big bearing on the design of the kitchen as there is clearly a difference between a fast food takeaway and an a la carte waiter service. Equally a works canteen with self-service or counter-service will need extra hot cabinets and good lighting along the counter.
The design of the catering area has to be based upon the smooth and logical flow of raw ingredients to return of used dishes and cutlery. But in the end it has to come down to the professionalism of the service and not many of us return voluntarily to a restaurant where this aspect of the business is left wanting.
Always leave kitchen design to a professional company unless you are highly experienced with plenty of hands-on experience of working in a commercial kitchen.
With current computer programs specifically intended to help design the commercial kitchen it is possible to construct an on-screen three dimensional picture of the finished article and play around with a few changes if it’s necessary.
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All the implements that were used are there and it all comes to several hundred pieces with some that even today nobody has a clue as to their use. These were kitchens that would cater for a family of a dozen or so but also feed weekend parties of perhaps a hundred.
The kitchen was designed around a central table for preparation and a large open fire to cook over with a big walk-in pantry as well as other storage.
Modern catering kitchen design also needs plenty of preparation and storage facilities but certainly no open fire as electricity and gas have made cooking so much easier and quicker.
Garners have been designing and building commercial kitchens as well as serving areas and all other restaurant areas for decades and bring that experience to help design new establishments as well as refurbishing old ones.
The type of restaurant has a big bearing on the design of the kitchen as there is clearly a difference between a fast food takeaway and an a la carte waiter service. Equally a works canteen with self-service or counter-service will need extra hot cabinets and good lighting along the counter.
The design of the catering area has to be based upon the smooth and logical flow of raw ingredients to return of used dishes and cutlery. But in the end it has to come down to the professionalism of the service and not many of us return voluntarily to a restaurant where this aspect of the business is left wanting.
Always leave kitchen design to a professional company unless you are highly experienced with plenty of hands-on experience of working in a commercial kitchen.
With current computer programs specifically intended to help design the commercial kitchen it is possible to construct an on-screen three dimensional picture of the finished article and play around with a few changes if it’s necessary.
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