Looking to launch a restaurant featuring your best recipes and delicious fare? Before you invest in your foodservice adventure, consider the challenges listed here. With some careful planning and a little creativity, your commercial kitchen can be a functional and productive operation, regardless of scale.
The driving force of any commercial kitchen is the food it serves. Before selecting equipment, consider the edibles that will be prepped and stored.
Visualize your kitchen’s food prep process and identify space requirements. Staff will need adequate aisle space to move freely and safely. Organize stations to minimize steps, avoid path crossing and create labor-efficient traffic flows.
Allow for quick access to prep tables, sinks, and cooking equipment by implementing L-shape and triangle shape layouts.
Expedite the delivery of those tasty dishes by placing cook-line areas near the dining room. Your patrons will thank you.
Decide whether your restaurant will be built from the ground up or be retrofitted to an existing building. Make a checklist of essential issues, cost factors and specific regulations for each option and compare them.
Most common to North America are natural gas, electricity, steam and propane. Take a moment to select the fuel type that is best suited for your kitchen.
Study the equipment available, including manufacturer, source and compatibility with local standards. Large products break down into five standard categories: storage, preparation, cooking, accessory and service.
Choosing equipment is the first step to organizing your back-of-the-house space. Equally important secondary items include lighting, ventilation, sprinkler systems, and floor and wall coverings.
Work with a design consultant to create a preliminary layout of your space. A mock-up can give you a starting point for coordinating with engineers and inspectors on a schematic level.
Now that you have envisioned your dream kitchen, take a step back and get a clear idea of affordability. Set a budget that includes structural, equipment, utility and ventilation costs. Consult with a project coordinator specializing in foodservice to assess—and dramatically reduce—your startup or renovation costs.
Contracting a design team can prevent costly planning and modeling errors. Get expert advice on all aspects of the project, from design and architecture to construction and renovation. Utilizing a team of project managers, engineers and commercial kitchen consultants will ensure an efficient facility design that is completed on time and on budget. Our professionals at R.W. Smith & Co. welcome the opportunity to discuss your project and advise you of our unmatched services and cost-saving techniques. We pride ourselves on delivering quality results with an emphasis on efficiency, operational productivity, and effective use of space.