[vc_row][vc_column][vc_column_text]The kitchen of a restaurant is command central. Everything a restaurant does is influenced by what happens in the kitchen, including the food it provides, the mood of its employees, and the smoothness of its general operations. As a result, any foodservice firm must ensure that its kitchen is set up in the most effective and efficient manner possible.

While planning a restaurant kitchen is difficult in any situation, the difficulties are amplified in restaurants with small kitchens. Fortunately, even when space is restricted, there are still things you can do to make the most of your commercial kitchen.

Continue reading for four recommendations on how to make the most of your restaurant’s cooking area.

1.Lead With Your Layout – Design Considerations

While there is no exact formula for building a restaurant kitchen, most establishments follow one of three standard commercial kitchen layouts:

• Island-style, with all major kitchen appliances in one shared, center space, dubbed “the island,” and additional kitchen portions along the outer walls;
• Zone-style, in which the kitchen is divided into blocks and the main pieces of equipment are positioned along the walls in a flow-optimizing sequence; and
• Assembly line, in which the kitchen is structured in a linear form from food preparation to service areas.

While many experts believe that the assembly line layout best suits smaller kitchens, the ideal design for each foodservice operation depends on a number of elements, including the type of restaurant and the number of seats.

2. Design a Mindful Menu

While many experts agree that the assembly line layout, which places non-principal areas like cleaning/washing and storage/receiving behind the assembly line to keep them out of the way, is best for smaller kitchens, the right design for any foodservice operation depends on a variety of factors, including the type of restaurant and the number of seats.

Consider appliances like sauté ranges, griddles, combi ovens, and convection ovens that are built to be flexible. In other words, the food you serve is influenced by the amount of space you have, and the amount of space you have is primarily determined by the equipment you employ.

3. Choose the Right Kitchen Equipment

This leads us to the following topic: kitchen equipment. Not all kitchen appliances are made equal. However, just because you must think little in terms of square footage does not mean you must think small in terms of equipment performance. Henson Kitchens Equipment is a good investment for any commercial kitchen because of this.

Consider appliances like sauté ranges, griddles, combi ovens, and convection ovens that are built to be flexible. In other words, the food you serve is influenced by the amount of space you have, and the amount of space you have is primarily determined by the equipment you employ.

4. Store Smarter – Organizational Considerations

Smart storage — and a well-organized storage area — boosts kitchen efficiency even more. However, dividing your storage area into areas for cold, dry, and non-food storage is only the beginning of taking your storage system to the next level. Consider Vulcan’s innovative Refrigerated Chef Base/Stand with Drawers, which serves as both a countertop and a refrigerator for the utmost in multitasking convenience. Alternatively, you can stack equipment on top of the bases to save even more room.

While a tiny restaurant kitchen has its challenges, it is not without its benefits. Small eateries have been dubbed “small wonders”.

For inquiries on commercial kitchen equipment:0706606072 or Visit us at Ananas Centre, Office 5, Westlands.Ring Road, Westlands, Nairobi

 

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