What is your favourite restaurant, and why? Perhaps it is the customer service, ambience, or even the location. However, we’ll often find that the menu is the driving force behind a successful restaurant or catering business most of the time.
What makes the food great?
When it comes to producing and serving food that brings in customers, we tend to think of a skilful chef, and the freshness of the ingredients used. Of course, the chefs play a large role in creating the menu and tasty dishes and should be credited for their talent and ability. However, behind the scenes, the setup and equipment available in the kitchen are equally important. Imagine if the cooking grill is inadequate or not having the suitable utensils to work with. It will be challenging to produce quality dishes regardless of how skilful your master chef may be.
High quality, efficient, and adequate Commercial Kitchen Equipment is a key to helping Chefs, and your restaurant succeed. Here are some considerations when you’re planning your commercial kitchen:
Commercial Kitchen Must-Haves
Start with the basics and determine what the essential items are you must-have in your kitchen; usually, this includes:
- Commercial Dishwashers
- Utensils, cutlery and dishes
- Commercial refrigerators and freezers
- Stoves, grills and ovens
Bear in mind that all your equipment should be at a commercial-grade due to multiple workers’ heavy usage. The last thing you need is when something breaks down during the peak period in your restaurant. Ensure that the appliances meet all safety standards and are well maintained and serviced regularly to extend durability.
You might also want to consult with your chefs and kitchen staff to prepare a list of equipment for purchase and identify the priorities. If there are items that you can defer buying, you can save up your funds and make a more informed and better-quality purchase later on. Never rush into purchasing equipment that you might not need or are unsuitable later on.
Improving your Commercial Kitchen Workflow And Productivity
The commercial kitchen is probably one of the most intense workspaces around – High heat, sharp blades, vast amounts of equipment, confined space, multiple team members, short turnaround times and uncompromised quality.
Your workflow layout had better be good!
Below are some tips to help you reduce risk and error in your commercial kitchen.
Minimise Movements Per Task
Unnecessary distances travelled to achieve one task wastes time and energy, and it adds to the risk of injury. Allocate zones, for instance, and place all needed kitchen equipment in that zone. This will improve efficiency.
There are ranges of equipment designed with zone placement in mind, thereby making it easy for you to achieve an excellent commercial kitchen layout.
With modular designed equipment, you can mix and match your benchtops, grills, cooktops, ovens and salamanders appropriately, placing related equipment together. This prevents staff from having to run from one end to another, and it also reduces turnaround times.
Clear Pathways
As you are placing equipment into the kitchen, be strict about keeping pathways clear. This is important for the safety of your chef, support staff and team of servers.
Tight pathways force staff to slow down, or even stop their tasks, to move out the way. Very inefficient.
Keep the pathways clear of trip risks as well. No uneven flooring, loose tiles, poorly laid tiles, surprise stairs or cables crisscrossing the floor must be allowed.
Make sure your modular equipment has a straight line so that all the front edges are aligned, with no jutting corners. It’s safer, faster and less stressful.
Good Preplanning Gives Good Layouts
We respect that you might have been in the catering business for many years now and we understand that you will have your preferred layout.
There are new products and new work methodologies that are continually introduced to us. We would like to share those new ideas with you and be your sounding board for layout ideas. The latest products help with zone division, greater efficiencies and space-saving whilst maintaining a food quality level that will please your customers.
The Next Steps
The Ace Catering Equipment team would like to help you leverage and maximise efficiencies from your commercial kitchen workflow, improving turnaround times, increasing food holding, improving quality and keeping your magic kitchen team happy.
Book a FREE consultation with our passionate team of professionals today.
Discovering the Right Commercial Kitchen Equipment from the Start
Knowing what you truly require from the start can save you thousands in the long run. Here at Ace Catering Equipment, we have been serving the local catering industry for over 38 years. We provide a consultancy service and can help you get started on the right foot. Our experience and industry partners allow us to assist you with selecting the right equipment like personalised crockery set to suit your business and custom manufacture products to design specifications and meet stringent industry standards.
Why not get in touch with us today to discuss your commercial kitchen needs today: 0414 887 298 or visit our website for more information.
Clear Pathways
As you are placing equipment into the kitchen, be strict about keeping pathways clear. This is important for the safety of your chef, support staff and team of servers.
Tight pathways force staff to slow down, or even stop their tasks, to move out the way. Very inefficient.
Keep the pathways clear of trip risks as well. No uneven flooring, loose tiles, poorly laid tiles, surprise stairs or cables crisscrossing the floor must be allowed.
Make sure your modular equipment has a straight line so that all the front edges are aligned, with no jutting corners. It’s safer, faster and less stressful.
Good Preplanning Gives Good Layouts
We respect that you might have been in the catering business for many years now and we understand that you will have your preferred layout.
There are new products and new work methodologies that are continually introduced to us. We would like to share those new ideas with you and be your sounding board for layout ideas. The latest products help with zone division, greater efficiencies and space-saving whilst maintaining a food quality level that will please your customers.
The Next Steps
The Ace Catering Equipment team would like to help you leverage and maximise efficiencies from your commercial kitchen workflow, improving turnaround times, increasing food holding, improving quality and keeping your magic kitchen team happy.
Book a FREE consultation with our passionate team of professionals today.
Clear Pathways
As you are placing equipment into the kitchen, be strict about keeping pathways clear. This is important for the safety of your chef, support staff and team of servers.
Tight pathways force staff to slow down, or even stop their tasks, to move out the way. Very inefficient.
Keep the pathways clear of trip risks as well. No uneven flooring, loose tiles, poorly laid tiles, surprise stairs or cables crisscrossing the floor must be allowed.
Make sure your modular equipment has a straight line so that all the front edges are aligned, with no jutting corners. It’s safer, faster and less stressful.
Good Preplanning Gives Good Layouts
We respect that you might have been in the catering business for many years now and we understand that you will have your preferred layout.
There are new products and new work methodologies that are continually introduced to us. We would like to share those new ideas with you and be your sounding board for layout ideas. The latest products help with zone division, greater efficiencies and space-saving whilst maintaining a food quality level that will please your customers.
The Next Steps
The Ace Catering Equipment team would like to help you leverage and maximise efficiencies from your commercial kitchen workflow, improving turnaround times, increasing food holding, improving quality and keeping your magic kitchen team happy.
Book a FREE consultation with our passionate team of professionals today.
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