Have you ever considered just how much of an effect a poorly designed kitchen would have on the overall success of a restaurant or eatery? The answer is quite a significant effect, enough to turn around the possible profits. The reason can also be easily discerned as well – a poorly designed commercial kitchen prevents its staff from working efficiently and increases the probability of accidents and mishaps. It is easy to see delays in the cooking and delivery process as a result, which in turn affects the profits of the business. Thus, it is imperative that your kitchen is properly designed if you plan to run a profitable eatery – here are some of the most important points you should be focusing on:
- The space – the number one priority is obviously the space you are working with. Before you decide on a specific layout for your future kitchen, commercial fit out companies will advise you to first take a look at the space you will be working with. This is because you cannot have a successful layout without an idea of the space – even if you know the dimensions. Visit your future restaurant and see exactly what space will become the kitchen. Imagine where every station, appliance and counter will be – you want to maximize the space so as to allow your employees to move freely but also be able to easily access everything.
- Health and safety compliances – and of course, with regards to restaurants and cafe interior design Sydney, you will need to make sure that your shop is up to par with the legally delineated health and safety standards. If you are opening up a shop for the first time, you might not obviously be aware of all the compliances, in which case it will make sense to get the opinions of a professional familiar with the subject – designers and consultants to the food industry will help you out here.
- Ergonomics – another important point to focus on is ergonomics, or in other words, measures to improve the comfort for your employees while they work. In the kitchen, this would basically translate to reducing the need to crouch, bend, turn or yes, even walk, unnecessarily. This obviously ties into layout and maximization of available space, and will allow greater productivity during rush hours – something that can truly make a difference for your shop.
- Placement – when it comes to appliances, you will have to install oven units, refrigerators, blast chillers, microwaves and other appliances. The important thing here is the placement of the said units: as you would know, specific appliances warm up and cook your food, whereas others chill or cool it up. What would be the result if you had all these appliances together? The quality of your food would seriously deteriorate. Generally, the temperature in the kitchen will be warm, meaning that you can keep your cookers, ovens and similar appliances scattered throughout, but have refrigerators and other cold units stationed separately, preferably in a cooler area of the room.