How to set up a hotel kitchen?
A commercial kitchen needs industrial-grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line.
Understand the type of food that will be produced in the kitchen. Receiving, pre-washing, storing – dry and perishable goods with and without refrigeration. Cutting area, cooking area, storing of cooked food, plating and presenting and also the soiled utensils – washing area etc.
All of the above has to be considered. There’s a place for everything and everything in its place.
Understand your need for a kitchen and type of food production as per your menu. Then set up your restaurant accordingly. Check with an expert chef and also a designer, collectively they will be able to finalize the kitchen layout and design.
The kitchen is considered the heart and soul of a hotel. A well-designed kitchen impacts its efficiency and success. Even a small flaw in kitchen planning and layout can impact its overall utility and functioning, staff efficiency, hygiene, safety, and a hotel’s return on investment, resulting in an increase in cost and wastage of valuable resources.
Expert chef + Expert designer = hotel kitchen setup with no mistakes.