Five components of a successful commercial kitchen

A commercial kitchen needs to be properly planned if it is to function efficiently. Below we look at five ways to improve performance.

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1. Space-saving measures

It is essential to use space efficiently. Custom design enabling the efficient placement of all kitchen equipment is preferential. Congestion should be avoided, and employees should be able to move freely to provide speedy service. Catering equipment must be carefully fitted in accordance with your needs and budget, and you will need to find space for items such as refrigerators, stoves, utensils, storage units, beverage dispensers, ice cream makers and dishwashers. Having high-quality equipment will be the secret to your success.

2. Efficient workflow

Don’t attempt to fit your catering equipment into a minimal space without planning properly. It can hinder the work in the kitchen, interrupt the service flow and create hold-ups. A professional design will ensure that you have enough space, which guarantees fast-paced workflow. It also creates just the right environment for efficient working. Restaurant kitchens are always working up against the clock, and customers vote with their feet, preferring restaurants that offer quick menu delivery, timely ordering and fast service.

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3. Energy efficiency

If your commercial kitchen is properly arranged, it ought to be energy-efficient. You can decrease the power consumption of catering equipment like stoves, refrigerators, steamers and fryers; if they are well placed, they can be very energy-efficient. This will save money on repairs and prevent damage. Make sure you choose star-rated retail refrigeration equipment for certified energy efficient units.

You can source a catering fridge from suppliers such as https://www.fridgefreezerdirect.co.uk/catering-equipment.

The Caterer examines what makes an efficient kitchen at https://www.thecaterer.com/articles/57654/running-an-efficient-kitchen.

4. Compliance and standards

Your commercial kitchen equipment must meet appropriate health codes and standards, which can be difficult. To ensure compliance, seek help from professional companies who can assist with certification and maintaining standards.

5. Kitchen hygiene

Cleaning is simplest and easiest with a properly planned kitchen layout. This can save you time and make frequent cleaning less necessary; cross-contamination may be avoided if equipment is perfectly placed. Cleanliness is a vital issue in a commercial kitchen, and it can influence customer service. Having professional unit design that facilitates good cleaning practices adds value to your restaurant, employees and customers.