As the saying goes, kitchens are at the heart of a home and this is no different in a commercial setting.
Referred to as the heart-beat, kitchens have many different elements of the kitchen that have to work perfectly in tangent with one another, to keep the rhythm for the rest of the operation.
In other, non-metaphorical terms: the commercial kitchen design needs to have careful thought processes for it to work optimally to achieve high productivity.
So how exactly does a commercial kitchen design improve productivity? Let’s explore this question:
Kitchen Design Layouts
The type of kitchen design layout is critical in achieving high productivity. The influences of which depend on the type of restaurant, the food in which it cooks and the availability of space.
The main types of layouts are:
- Assembly-line: Ideal for restaurants producing large quantities of the same foods, whereby equipment is laid in chronological order, examples include the preparation for sandwiches and pizzas.
- Island-style: This style features one main block in the middle of the kitchen space, with other kitchen equipment around the outer space. Depending on preference, the space usages are interchangeable, with the island being used for cooking and the outer for preparation, or vice versa.
- Zone-Style: As the name suggests, the kitchens are divided into different zones. These zones being the fundamental elements in the kitchen: food-to-service, cooking, preparation, refrigeration & storage, sanitation and washing.
Understanding which layout works best for your business in order to allow easy and seamless communications is key to being able to achieve high productivity.
Fortunately, Marshall Catering Equipment is on hand to work with you to determine which layout will work best for your business, so you have the fundamental assets to achieve high productivity.
Once the layout of your kitchen has been determined in accordance with your food establishment, the next important design element that can improve productivity is the placement of equipment.
All equipment should be strategically placed so that staff can take as few steps as possible between the different stations.
This minimises the amount of time on physical activity, such as walking, bending, reaching and turning, therefore improving productivity but also minimising the risk of injury.
The placement of equipment should be laid ergonomically. For instance, you would have the fridge, freezer, blast chiller and dry storage all in close proximity for fast access to all food storage facilities.
Food Preparation and Cooking
Food preparation is one of the first activities in any busy kitchen as it means, in the busy peak times, cooking and food-to-service times are minimised.
Quicker service means happy customers, quicker table turnover times, an efficient kitchen and therefore greater ability to meet break-even points and begin to make a profit.
The concept, in theory, is simple. However, low productivity kitchens and those with bad design layouts, do not consider the amount of storage space needed for pre-prepared foods.
Often smaller fridges under preparation counters are needed where food garnishes are easily accessible when it comes to cooking.
The cooking stations rely on the organisation from prepping stations so they can get the food cooked in the fastest time possible for the dish. Without planning and preparation, the whole operation can be slow and unproductive. As a result, unhappy customers are extremely likely too.
Thankfully, Marshall Catering Equipment has the expertise and knowledge to provide high-quality commercial kitchen design layouts that provide the kitchen fundamentals to get you on the right path to high productivity.
We are happy to help you improve your food establishments productivity rates with our custom-made services to suit you. Call us on 01937 842 852 or email us at email@example.com to find out how, today.