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4 Reasons Why a Properly Designed Commercial Kitchen Matters

Commercial Kitchen Planning and Management

Whether you own or manage a hotel, restaurant, or a food court, kitchen is an area you cannot afford to ignore. Hotels and restaurants serve several people everyday. A properly designed kitchen ensures everyone, right from the chefs to the servers are able to locate the things they need, which helps avoid clutter, and bring down the TAT drastically, which is the key factor to survive and thrive in the highly competitive industry. At HPG Consulting, we understand the important role that a well designed kitchen can play in boosting your business. We are a facilities management company and our range of services include facilities planning and management, food service facility planning, and hotel facility planning. In this post, we take a look at why designing your commercial kitchen is more of a need than a choice.

1. Better space management

In the hospitality industry, time is money. Your chefs, servers,and cleaners frantically searching for their tools while customers wait to be served is a recipe for disaster. A well designed kitchen addresses this problem by allocating adequate square footage and defining areas for storage, prep, cooking, and dishwashing. Better space management also helps avoid clutter, which simplifies the job of the cleaning staff. When deciding the square footage, facility management companies take into consideration various factors such as the number of people to be served and the type of facility.

2. Proper flow

Small kitchens stacked with equipment are difficult to work in. Oversized kitchens with more than required free space between areas look out of place and may slow employees down. A well designed commercial kitchen helps counter both these drawbacks and provides proper flow between the spaces. To ensure work areas do not overlap, designers maintain proper aisle distances.

3. Confirmation to building and health codes

As a business owner or manager, you need to make sure that your facility’s design does not violate any building codes.To avoid legal hassles, consult a food service consultant who will finalize the design blueprint. Enquire about the ideal distance you need to maintain between the food prep area and sinks or waste disposal drains. Make sure vents and grease tapes are installed properly (as specified by the building codes). The food storage areas must be planned properly. Before starting to work on the project, get a printed copy of all the rules and regulations.

Related Read: Commercial Kitchen Management – Sure Ways to Do it More Efficiently

4. Energy saving

A green kitchen can help you save a substantial amount in the long run. Designing an eco friendly kitchen involves installing energy and water rated appliances, opting for sustainable building products such as recycled timber, using materials that are devoid of toxic and volatile organic compounds, and installing energy efficient CFL globes and gas efficient appliances. Reputable consultants use materials that are easy to transport (which helps save fuel) and their production does not involve emission of greenhouse gases.

Last Few Words

If you are in the food services industry, you continuously need to up your game to be able to cater to the growing needs of your business. To set up a commercial kitchen, or to upgrade your existing kitchen, for your food services business, talk to our experts at HPG Consulting. Our experts are equipped with extensive experience in kitchen planning. To get the ball rolling, fill out our contact form or simply call +91-11-43505228/29 or +919311202627

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