One of the most crucial choices you will make whenever launching a catering company or growing an already-existing one is how to construct your catering kitchen. Specialised areas known as catering kitchens enable caterers to prepare, cook effectively, & store food in a manner which meets company demands and conforms with health laws.
What is a catering kitchen, therefore, and precisely why is it necessary? Let’s discuss a few frequently asked questions and get into the fundamentals of catering kitchen design. Large cooking equipment from catering supplies liverpool isn’t the only thing a catering kitchen needs; effectiveness and efficacy must be maximised. Whether it’s from food prep to cooking or from cooking to plating, the kitchen layout must facilitate effortless changes between these phases.
Why Is a Catering Kitchen Necessary?
The profitable operation of a catering business depends on having a specific area set aside for large-scale food preparation. Besides the fact that food can be prepared adequately and efficiently, a catering kitchen also helps companies fulfill the demands of a vast number of events. Without a well-organized kitchen, the high volume production and the stringent dead schedules that usually come with the catering services might also prove to be very challenging. Moreover, the catering kitchens are designed in such a way that they can be operated more efficiently.Â
They possess separate food preparation, cooking, and cleaning of foods, which eases the flow of the workers within the kitchen. Under this setup, you will not only be able to maximize the available space, but also reduce waiting time & ultimately provide a better service to your customers. Moreover, a hygienic kitchen reduces risks, the possibility of cross-contamination, and improves work speed.
Designing the Commercial Kitchen of your Restaurant:
There is not a single commercial kitchen layout that is exactly similar in terms to the other, so it is always important to understand some key details of your restaurant first before you end up planning a design.
How to Lay Out Your Restaurant’s Commercial Kitchen:
Since no two commercial kitchen layouts are precisely the same, it’s crucial to comprehend a few essential aspects of your restaurant beforehand launching into design.
Think About Your Menu:
It should come as no surprise that your menu should be your priority. Since everything on your menu has been prepared, cooked, and kept in your kitchen, the type of food you serve will have a direct impact on the overall layout of your kitchen. Additionally, what tools you utilise and the layout of your room will depend on what’s on the menu, even though most industrial kitchens share several features.
Talk to your chef about their wants before proceeding with any commercial kitchen ideas. Your chef is the one who understands your menu the best, so they are able to assist you in figuring out what kind of storage you desire, what equipment your restaurant needs, how large the kitchen has to be, and what to do to best use the space. In order to avoid having expensive kitchen appliances that are never used, your chef may also guide you on what you don’t need.
Recognise the Space:
In most cases, the ratio of space in the dining room to that of the kitchen should be in the ratio of 60:40. Of course, it can vary quite dramatically depending on the type of venue you are running and the available space that is easily accessible. You may have to go through some modifications based on the size of the kitchen you are operating in your dining establishment. Prior to embarking on making designs, you ought to make evaluations of the remaining kitchen space. Also, it is not just a square footage set, it is other factors as well. The windows, electrical plugs, fire escape doors and some such other characteristics should also be brought under consideration.
Watch out on the Local Codes of Safety and Health:
Lastly, you should be well conversant with your local safety and health code. The best way to familiarize yourself with the latest requirements concerning food safety, preparation, disposal, and storage is to refer to the Food and Drug Administration (FDA), the Occupational Safety and Health Administration (OSHA), and your Department of Public Health.
You also need all the restaurant licenses and permits available to your commercial kitchen. This might involve everything from your certificate of occupation to permits for the placement of dumpsters or wastewater. Additionally, you must be aware that the licenses as well as these criteria will vary based on the location of your business. Consult a local inspector to make sure you are entirely in compliance with local legislation before proceeding with your restaurant’s kitchen layout planning.
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Additional equipment:
In order to process orders, the front of house must have a point of sale (POS) system. A kitchen printer, sometimes referred to as an impact or dot matrix printer, must be attached to the point-of-sale system. After that, the device will print the order, providing the kitchen crew with an effective way to know what dishes to prepare. Certain kitchens could only require one printer, while others might need several—for instance, one for preparation and another for cooking.
Final Words:
One of the most critical steps in starting a successful catering business is developing and establishing your catering kitchen. You may design a kitchen that encourages the expansion and effectiveness of your company with the correct tools, design, and consideration for food safety. Since your kitchen is the centre of your procedure, making the proper design & equipment investments will support the success of your company.
