A properly designed commercial kitchen is essential to spur your restaurant, hotel or eatery towards greater growth and profits. The best way to get it right is roping-in a professional kitchen design planner, such as HPG Consulting, that can help you at every step of the way. Our team of professionals can help define your requirements and come up with a design that meets your needs while ensuring optimum space utilization without compromising staff mobility or safety. There are several aspects that you will have to consider to come up with an excellent kitchen design. Read on to learn more.
Related Blog: 5 Essential Components of Commercial Kitchen Design
A kitchen can easily get messed up, even at home. Now imagine the same for a full-sized commercial building that houses tens, maybe even hundreds of staffs. This will be a recipe for disaster. To avoid this, make sure everything is kept simple, and only the bare necessities are utilized. Make sure that all the walkways are kept free and uncongested to avoid human traffic leading into an out of the kitchen. The distance to the dining area may be as short as necessary.
Different eateries need different equipment. You cannot go with a universal design and put anything and everything into the design of the kitchen. A pastry kitchen, for instance, will not need the same equipment as a fast food establishment or even a bistro. To save on space, money and also to avoid clutter, it is best that you consider only those equipment that are necessary for your operation.
Optimum Space Utilization
Fast food operations usually have limited kitchen spaces as opposed to full-sized restaurants. So in the case where you will have limited space at your disposal, it becomes all the more important to ensure you utilize the space as efficiently as possible. Again, do not stock additional equipment since you will quickly run out of space and hire a professional commercial kitchen design and planning expert to help guide the way.
Compliance with Safety Standards
The main aspect of running a commercial kitchen is the staff. The cooks, waiters, and chefs can make or break your operation. When designing your kitchen, ensure that the safety standards are adhered to. The safety of your workers is critical to the success of your kitchen. The kitchen should also make the supply of material and movement of personnel as comfortable as possible. This will ensure the efficiency of the whole operation.
Besides employee welfare, you should also make the kitchen in such a way that it would be easy to supervise these workers. Besides the profit-making aspect, a well-designed kitchen can easily eliminate chaos in the cooking area, which can otherwise lead to accidents and loss of business. If you wish to learn more about designing the perfect kitchen, talk to one of the experts at HPG Consulting. Simply call +91-11-43505228/29 or fill out our contact form and we will take it from there.