Triumph in the hospitality industry requires a plan when scheming the blueprint for a commercial kitchen.
The commercial kitchen of a restaurant aids as the mind and soul of the industry and its employees. This tosses out financial growth and creativity in equal proportions.
A greatly designed commercial kitchen fetches attention and appreciations from people who notice it, it does wonders for your mood too.
Below are some tips to make your commercial kitchen efficient and a happy place: –
Amazing service is like having every player played their best game and at the end, the scoreboard shows victory. It happens when everyone contributes their best.
This requires excellent practice or as it is called in culinary field … ‘Flow’.
Designing hotlines to cut all the hassle that might occur.
Designing proper “in” and “out” route and scheme for a seamless production.
A high percentage of people get sick from consuming food from an unhygienic restaurant.
This must be avoided, and proper sanitation should be maintained and committees should be formed that will allow employees to maintain high ethics of personal hygiene.
It is perhaps the trickiest thing in commercial kitchens and industrial kitchens.
Items like pans and utensils should be kept clean and make sure that they are within the reach of your cooks to avoid the last minute pace for lunch or dinner service.
An equal amount of attention should be given to pantry items too.
The washable dishes should be spotless and cleaner than the last time.
The disposables should be disposed well and made sure to be dumped responsibly.
The wash and waste system in restaurants is crucial and a proper system can save people from a ton of germs and infections.
Changing policies to benefit your staff and customers is a vital thing to do and must be considered by restaurants all over.
The happier the staff and the customers, the happier your bank account and the reputation of your restaurant.