Commercial Kitchen Layouts

There are many factors involving your restaurant business plan. One thing that should be address are some factors about commercial kitchen layouts. (design) Here are some advices that we like to share:

• Have Adequate Delivery Area Don't underestimate your requirement for a large storeroom and off-loading subject for dry wares, cool or frozen matter.
• Setup your food preparation suitably The "prep" or preparation vicinity should ideally be group between your mass food storage and the cooking workstation.
• Food ritual should be large enough to thwart container-necks. Many time architects and inexperienced owners don't allocate for enough extent in the food workstation which causes back-ups, dropped trays and plates, and ugliest of all cold food!

Of course there are more to it than this, Synergy Restaurant Consultants can show you the whole process of coming up with your ideal commercial kitchen design.