What is a Commercial Kitchen? Unveiling the Heart of Your Restaurant

Doyo - DoYourOrder What is a Commercial Kitchen? Unveiling the Heart of Your Restaurant

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Your restaurant's kitchen isn't just a space where culinary magic happens; it's the nerve center, the engine room, and the place where the essence of your business takes form. Total Food Service advises that dedicating 40% of your restaurant's floor plan to the kitchen is a strategic move, emphasizing its pivotal role in your overall operation.

What is a Commercial Kitchen?

A commercial kitchen is not your typical home kitchen; it's a culinary command center designed explicitly for preparing food for customers. The term 'commercial' underscores its primary function—to prepare food for sale rather than personal consumption. These kitchens are engineered to handle high volumes of orders, accommodate large turnovers, and manage different types of food at various preparation stages. Standard features include specialized equipment tailored for efficiency and the capability to run high-power appliances continuously. The type of commercial kitchen you need depends on factors like the food type, business size, workforce size, and order output.

What Functions Should a Commercial Kitchen Have?

Restaurant Kitchen dishwasher example

According to foodservice experts Sam Tell Companies, all commercial kitchens should support seven essential functions: Delivery, Storage, Food Prep, Cooking, Service, Dish Return, and Cleaning [2]. While some functions might not be applicable to all types of restaurants (like dish return for fast-food establishments), the need for additional space for packing and distribution remains.

What Equipment Do I Need?

Choosing the right equipment involves understanding your menu, cooking processes, and the physical space available. Non-negotiables in most commercial kitchens include ovens, frying vats, grills, walk-in fridges/freezers, stovetops, dishwashers, large commercial sinks, and dishwashing machines. Purpose-built kitchens also feature electrical and plumbing elements for hygiene, staff safety, and comfort, such as high-voltage power outlets, adapted plumbing, ventilation, air conditioning, extractor fans, and pre-installed fire extinguishers.

What is the Typical Layout?

Example of a restaurant kitchen layout

The layout of your commercial kitchen should revolve around the type of food you prepare and your desired operational flow. Considerations include multiple cooking and preparation stations, surfaces made from easily sanitized materials, and adherence to health regulations. Different layouts, such as assembly lines, zoning, and open kitchens, offer various advantages. Assembly line configurations, popularized by McDonald's, enhance speed and volume, making them ideal for restaurants with straightforward menus. Zoning layouts organize the kitchen into specific activities, ensuring efficiency and reducing the risk of accidents. Open kitchens, exposed to customers, add transparency, interest, and a high standard of hygiene to the food preparation process.

How Does Kitchen Software Enhance Efficiency?

Efficiency and organization are paramount in the food business. Epos Now offers dedicated software solutions for the hospitality industry, including Bar and Pub, Takeout, Hotel, or Restaurant solutions. The benefits include award-winning inventory management, stock warnings, automatic reordering, synced POS and KDS for streamlined order management, integrations with online booking systems, and apps for customer feedback and data retention.

In conclusion, a well-designed and efficiently equipped commercial kitchen is the beating heart of a restaurant, ensuring the smooth execution of culinary endeavors and providing a delightful experience for customers.

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