Before opening up a restaurant, it’s important to carry out intensive research from the point of view of your restaurant manager (which might be you) to customers, other restaurants in the area, and direct competitors. For instance, you’ll want to find out your potential customer footfall which is the number of customers who could walk by at any moment. At Henson Kitchen, We’ve worked with a huge range of clients to create restaurants that encompass value engineering principles. Our designed restaurants help your staff move quickly and easily through their workspace, delivering results as quickly and easily as possible. This are 6 key tips for opening up a new restaurant;
1. Identifying a great supplier of commercial kitchen equipment
Looking to buy some commercial kitchen equipment for your restaurant, but you don’t know what kind of equipment you should buy? At Henson Kitchen, we supply and install commercial kitchen equipment for your restaurant. We offer an extensive array of commercial kitchen equipment ranging from heavy-duty equipment to small wares. Our main products for your restaurant kitchen are: cooking equipment, refrigeration equipment, bakery equipment, food preparation equipment, Stainless Steel working table, Dishwashing equipment, sink & shelves, restaurant furniture.
2. Identify a Qualified Restaurant Construction Team
According to research, 26.16% of restaurants fail within the first year of opening. Putting together the ideal team for the physical construction of your restaurant is essential if you want to avoid joining the ranks of restaurant entrepreneurs that fail. At Henson Kitchens, we incorporate diverse backgrounds and areas of expertise each member of the design and construction team brings to the table will help you execute every aspect involved in creating a successful restaurant, from the moment the first shovel strikes the ground.
3. Concept schemes
Our design and project management team can assist in the creation and implementation of concept schemes, taking into account; design and brand concepts, outline specifications, planning strategy, budget plan, procurement options, program of works and Construction logistics. Our years of experience in restaurant and bar fit outs means there’s not much we haven’t come across. We can take the headache out of this complex process.
4. Floor plan
A restaurant’s layout has two essential components. The health and safety one comes first. You must establish a food flow that goes in a single direction to avoid food contamination and ill customers. This entails tracking the path that food takes from the time it enters the restaurant until it is kept, cooked, given to guests, and then disposed of. The design of your kitchen and preparation space will probably be determined by the fact that this flow must go in only one way in order to prevent contamination. The layout of your restaurant comes next. Calculating your dining space’s square footage as well as the number of persons it can accommodate is necessary.
5. Design and restaurant fit outs
What many don’t realize is that food safety begins from point of the fit-out. You want a setup that is clean, easy to use, and easy to maintain even on busy days. Some of the key areas you’ll want to think about are: That you have enough space for all of the equipment needed such as ovens, refrigerators, storage, and disposal. How you’ll integrate basics into your equipment plan such as running water, waste disposal, light and ventilation for your kitchen staff. The right equipment to ensure you meet health and safety. A plan for the easy cleaning of your equipment – this is taken into consideration by food safety organizations but is rarely considered by restaurateurs! Equipment you might need for staff members such as separate sinks or lockers. Seating, flooring, lighting and waiting areas for your customers
6. Extraction and ventilation systems
The ventilation requirements at a restaurant will be more intricate and comprehensive than those in other types of companies. For the secure production and storage of food, the health and morale of staff, and the comfort of patrons, it is crucial to maintain optimum restaurant ventilation. The benefits of proper ventilation systems are Improved indoor air quality, Cooling, Reduction of odors, Removal of grease, Reduced cost by minimizing heat in the restaurant.
Henson Kitchens guides, trains, designs, and fits commercial kitchens across East Africa. Contact us for more guidelines, efficiency audits, and supply and maintenance of commercial kitchens. Contact us on 0114 313996 or info@hensonkitchens.com