Ten tips to maximize productivity & profitability out of a Commercial Kitchen – Part 1

There can be no bigger challenge for a restaurant owner than the possibility of optimizing the kitchen space for maximum efficiency. If you are looking to maximize profitability and productivity in the commercial kitchen area, there are certain things, according to most kitchen experts, that must be considered which will be covered in this blog:

1. Make a detailed analysis of the possibilities and requirements of the premises:

A preliminary study should be conducted so as to identify what types of processes can be incorporated and what equipment can be installed, how to design and organize the various areas, where access points will come in, where will the electrical/gas connections and extractions be in the kitchen area.

2. Take stock of the available space:

Once the restaurant owner assesses the needs and possibilities of the set up, he or she needs to consider the available kitchen area, which will detail out the specifications including how the premises should be designed and the size of the different machines for different processes.

3. Layout:

This is an area often overlooked by commercial kitchen owners. But remember how well you design the layout will determine the flow and organization of work, segregating and defining the different areas or sections that form the kitchen: preparation, cooking, storage, reception, supply and delivery, washing kitchen utensils and large stainless steel container.

4. Stock the kitchen with suitable appliances:

Depending on what you require for the set-up, the criteria to install a specific equipment will differ significantly. For example, if in a restaurant food is ordered as separate items instead of a set meal, then it is prudent to invest in a mixture of ovens, plates, open fires, etc. On the other hand, if it’s a commercial kitchen where large volume or big batch production is involved, it is important to invest in large ovens, fryers, frying pans, washing systems, food conveyors, food processors, all of which should facilitate cooking and serving of food items at the right time.