When designing a new commercial kitchen it’s essential first to know what sort of service will be provided.
A fast food or takeaway will be very different from an a la carte or counter service. The more organised the better it is for staff and customers.
A new restaurant business should ideally involve professional designers working alongside the proprietor and possibly the chef. The designer should also be able to provide all the equipment and any training that will ensure maximum efficiency.
All good kitchen design no matter the service being provided, must include the best workflow pattern.
This begins outside the building with a look at access for goods in. This is usually out of the main drag that finds the customers and therefore can be a back alley. It may be big enough for a small delivery van but unfortunately there will be times when bigger vehicles may call.
This is because suppliers often have better offers on large consignments to cut down on multiple returns.
With slim profit margins all restaurant entrepreneurs will want to take advantage of such deliveries whenever possible.
Catering kitchen design starts with the layout based upon type of service and when that is known the basics such as delivery and storage begins and ends with access for waste going out at the end of the whole cycle.
Before any equipment is bought there should be a check list of everything that will be needed from big fryers right down to the cutlery and table cloth.
When all the exact equipment specifications are know the good catering design companies will produce some CAD generated drawings with floor plan as well as 3D drawings. This allows the customer a chance to walk through and double check everything is there and placed where it should be.
There is so much more to opening a brand new restaurant starting with planning permission, checking health and safety regulations and making sure there are enough safe power-points. There may also be fire risk assessments required.
A fast food or takeaway will be very different from an a la carte or counter service. The more organised the better it is for staff and customers.
A new restaurant business should ideally involve professional designers working alongside the proprietor and possibly the chef. The designer should also be able to provide all the equipment and any training that will ensure maximum efficiency.
All good kitchen design no matter the service being provided, must include the best workflow pattern.
This begins outside the building with a look at access for goods in. This is usually out of the main drag that finds the customers and therefore can be a back alley. It may be big enough for a small delivery van but unfortunately there will be times when bigger vehicles may call.
This is because suppliers often have better offers on large consignments to cut down on multiple returns.
With slim profit margins all restaurant entrepreneurs will want to take advantage of such deliveries whenever possible.
Catering kitchen design starts with the layout based upon type of service and when that is known the basics such as delivery and storage begins and ends with access for waste going out at the end of the whole cycle.
Before any equipment is bought there should be a check list of everything that will be needed from big fryers right down to the cutlery and table cloth.
When all the exact equipment specifications are know the good catering design companies will produce some CAD generated drawings with floor plan as well as 3D drawings. This allows the customer a chance to walk through and double check everything is there and placed where it should be.
There is so much more to opening a brand new restaurant starting with planning permission, checking health and safety regulations and making sure there are enough safe power-points. There may also be fire risk assessments required.
If you would like to know more visit Garnersfse.
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