One of the most important areas of your restaurant is obviously your kitchen, without it, you just will not run. So, when it comes to planning a restaurant kitchen renovation, it is imperative that you get it right. Even something as simple as the pass needs to be analyzed and perhaps widened; if it’s not big enough it could hinder getting food out in a timely manner while retaining the heat of the dish. So, you really need to concentrate on the layout and design of your renovation, to ensure that food leaves the food seamlessly from one prep area to another, to the guest.
Plan For Seamless Operation
If you want to be successful, you need to plan your kitchen renovation properly. You need to decide where to place your ovens and ranges, where the pass should be put, whether you have a walk-in fridge in the kitchen or close by, all these decisions are extremely important. Your staff needs to have easy access to everything they require; chefs should find drawers, pots, and pans within easy reach. The easier you can make the flow of a ticket coming in, to plated up food going out, the more money you are both saving, and making.
Commercial Ovens & Ranges
With the kitchen being the heart of any restaurant, where food is prepared, cooked then presented your cooking equipment can make the difference between a dish that is exquisite and one that is bland. Now that you have your layout decided, you can look at what ovens will be best to use. As commercial ovens are more or less continually in use, it is worth spending the money onone that will last for a while. If you are turning out food that has vegetables prominent in the dish, then you might want to have a commercial steam oven installed. Or if your menu has barbequed food on it, then a good-sized grill is the way to go. If you have plenty of sauté dishes, then a six-burner range would be ideal.
Don’t Blow Your Budget
A newly renovated kitchen demands brand new equipment, but sometimes you don’t have to shed out thousands of dollars on them. Some equipment can be leased, mainly to the fact that they don’t have a long shelf life. Something like an ice machine will only last a few years before it will need to be replaced, so think about leasing rather than purchasing brand new. You can also purchase used ovens and equipment, as they will last a long time. It will be far cheaper in the long run to fix one, ready for use than purchasing a brand new one.
Keep It Clean
You can have all the top end equipment, the best-looking restaurant with the greatest wine list, but if there is a case of food poisoning, your reputation will be lost. It is essential that you keep the kitchen area spotless. Take time out each month for the big jobs, get your staff primed and ready to clean. Companies can come in and clean out deep fat fryers if you want a professional job done, others will do your hoods, and uniforms can be cleaned too. By planning your renovation professionally and setting out your area correctly, you can ensure that cleaning best practices are kept on top off.