Small kitchens can make running a restaurant challenging. Not only will you struggle to fit in large equipment, but there also may not be enough space for plenty of shelving and extra preparation stations. On a busy day it can get very difficult to maneuver staff around.
A well designed kitchen will help you utilize your space better. This should not be trying to cram as much kit in as possible but ensure you have ample space to complete each task and everything is easy and safe to do. With careful planning a small kitchen can be efficient at serving your customers.
Table of Contents
Plan the Kitchen Around Your Menu
The menu should determine the equipment to be used. The kind of equipment required to prepare foods in the grill restaurant will be different from those required by the sandwich-making restaurant.
List all the food preparations and cooking activities and the appliances needed for each process. Consider purchasing equipment that can perform a variety of functions rather than purchasing one equipment for each function.
For instance, a combination oven is capable of performing different functions but may not be appropriate for every function. Consider the capacity of the oven, cooking options, and cleaning requirements.
Create Clear Working Areas
Even the smallest of kitchens require different sections for each of its functions. The basic layout will consist of storage space, preparation space, cooking area, plating section, and cleaning area. Not all these areas have to be separated by walls.
The items required on a regular basis should be accessible to everyone in the kitchen. The chef doesn’t have to go all the way across the kitchen for each pan or ingredients. Also, there should be sufficient space for opening the refrigerators, ovens, and passage for the staff.
Make Better Use of Storage Space
Bad storage practices can turn even a small kitchen into a tight space. It is possible to use wall-mounted racks for storing light things without using any floor space.
Do not place heavy objects at unsafe heights. Do not store any cleaning materials near food or food preparation equipment. Do not use every inch of the empty space as there needs to be some space left for cleaning purposes.
Compare Equipment Before Buying
Choosing the right supplier can make kitchen planning easier, but equipment should always be judged against actual needs.
Some businesses consider turnkey kitchen equipment when they want kitchen design, appliance supply, and installation handled within one project.
Before choosing this approach, check exactly which services are included. Delivery, plumbing, electrical connections, and testing may have different terms.
Websites such as shinelongkitchen.com can be used to review commercial kitchen equipment categories. Compare product dimensions, operating requirements, and maintenance needs with other available options.
Expert Tips for Small Kitchen Owners
Take all the measurements of your kitchen before making any purchases. It is necessary to consider doors, windows, paths, and other areas required for opening of your equipment. Ask your employees what takes more time for them and you will find out some flaws which might be not obvious on a scheme.
Do not choose the equipment of a huge size just because your business will get larger. Think how you can add more equipment in the future to your current one.
Conclusion
Small kitchens don’t have to be crowded or hard to run. With proper planning, the space will become efficient and safe for the staff members.
Pay attention to the menu items, the needed equipment and the flow of products from entering the kitchen until serving them on the plate. Don’t forget to keep the storage tidy and avoid useless equipment. Prior to purchasing anything, think about the layout of the place together with those who are going to work there daily.