A well designed kitchen is critical for having a smoothly running operation. One that isn’t efficiently planned slows things down and could potentially cost you and your company a lot of money. You can do a little scouting and rent a commercial kitchen that meets your needs. If you want to save money from constantly renting though, these tips will help you remodel and design your own.
Get the Chef’s Opinion
Unless you have worked as a cook before, chances are you won’t truly know what is optimal for one who does. Who would know better how to attain the best work flow in a kitchen than the ones doing the actual work and cooking? Asking the workers in the kitchen how they want their stations to be set up will give you the best chance at the ultimate design.
For each station you plan to have in your kitchen, you should have the appropriate type of worker give you an idea of what should go where. They know what they need to have in reach so they can move as efficiently and comfortably as possible.
Have Preemptive Maintenance in Place
Let’s say you have your dream kitchen up and running. Everything is running smooth and in perfect order. Things may be going well at first, but just like a new car, things will most likely start to break down if you are not keeping up with maintaining your well-oiled business.
Upkeep of ventilation systems in a commercial kitchen is important to ensure that your kitchen is safe for workers and that no hazards occur that could cost you a fortune in repair. Refrigeration is also something that, if not kept up, could be a disaster. Imagine having it go out in the middle of a busy hour and food starts to get sour. Planning ahead for these instances in your design will save you a lot of trouble.
Factor in Traffic and Choice of Material
Designing your commercial kitchen with the wrong layout is a mistake that will inevitably cost you time and money. The last thing you want is for the workers to be bumping into each other while cooking and disrupting their work flow, or someone delivering items into the kitchen and crashing into someone handling sharp objects.
Planning the remodel with traffic in mind of where exactly everyone will be will provide you and your workers with essential space to move free of obstruction and avoid possible accidents. The materials you choose to build with will also aid you in this. Floors designed with material that allow people to move with a lesser chance of slipping is essential for safety and flow. Ceilings and counters also get dirty fast in a kitchen. Having those made with material that is easy to clean and maintain will save money on repairs and heavy duty cleaning in the future.
Design with Growth in Mind
What happens when your business grows, and with that, the need for more space and resources that you didn’t plan for? Your kitchen could get insanely cramped for not only workers, but your storage area could also overflow from the demand you didn’t plan for.
Designing your kitchen with more space than you need at the time may not seem smart at first, but if your mind is set on success, it is only a matter of time before you will need a more expansive workspace. Doing this from the start could save you a ton of money for having to yet perform another remodel. There’s nothing wrong with a little extra space as a cushion for the aforementioned traffic design and storage space, even if you don’t end up using it all.
Be Energy Efficient
Designing your commercial kitchen with intentions to reduce energy consumption wherever possible is one of the most important factors to consider and a smart thing to do to ensure profit and smooth performance.
It would be to your benefit to get ahold of energy efficient appliances that are made for professional kitchens. They may cost a lot at first but could save more in the long run. Not only that, but could also draw in clients that appreciate operations run with conservation efforts of the environment in mind.
Maintenance of your appliances and energy efficiency can go hand in hand. When your machines aren’t being cleaned on a regular basis, they will have to work harder than they need to and therefore consume way more energy than needed. This goes back to having preventative measures and correct placement of appliances that could save you from repairs, wasted energy, and undue stress.