Efficiency in the commercial kitchen
It is perhaps because cuisine is, at least in the minds of many, associated with the artistry of great chefs that the more practical matter of ensuring financial success in the business of commercial catering receives such comparatively little attention, at least outside professional circles. The general public are, naturally enough, attracted to either the final product or recipes to help them recreate the dishes about which they read in newspapers or magazines, or see on the television or online. They are naturally not so concerned with the practical aspects of how kitchens actually operate.
Overlooked but important
As has been noted, this is not surprising. Nor is it surprising that those involved in commercial catering do not share this comparative lack of interest. The actual business of running a kitchen and making a profit is intimately concerned with problems of kitchen design and also of purchasing the correct catering equipment for a commercial kitchen. A badly designed kitchen is a money-loser. Its layout will waste time, cause unnecessary stress among employees and perhaps eventually lead to the business into conflict with the local health and safety authorities. Similarly sub-standard equipment will hinder a kitchen’s efficiency and will also adversely affect the quality of the all important end product.
It can therefore be seen that such matters as commercial kitchen design are ones which will attract the attention of any commercial caterer. The success or failure of the enterprise will be definitely impacted upon by a professional and efficient design of a commercial kitchen, which will maximise the utilization of the available space, lead to efficient throughput of both raw and cooked product and also minimize the stress levels of employees while ensuring their personal safety and also making compliance with the all important health and safety regulations more easily achievable. In short, a well designed kitchen is an efficient one.
Similarly a kitchen that is supplied with well designed and well constructed equipment is one that is more likely to produce a high quality product and also more likely to be efficient and economical in its use of energy. It can be seen then that matters such as design and also the choice and appropriation of equipment of a high standard, are ones that will concern any business proprietor who hopes to succeed in the field of commercial catering. However, all too often such a proprietor will be immersed in the day to day concerns of running such a business, of purchasing the raw materials, creating menus and of actually preparing and serving food while dealing with customers.
Towards the solution
A moment’s consideration of this problem suggests a simple and practical solution. The hard working proprietor should enlist the aid of a reputable and experienced company of kitchen designers. Such a business will be able to model a kitchen in the most efficient fashion , offering insights into greater efficiency and also highlighting areas of concern which the proprietor is ‘too close to see’. Such a concern will probably also be experienced in the provision of commercial equipment of the required standard.
posted on 10 October, 2015