Commercial kitchens need to be put together perfectly
Opening a restaurant is a dream for many budding chefs and entrepreneurs, but the reality of the undertaking can be something of an eye opener. Successful eateries, no matter the style or size, rely on a number of facets coming together and working towards a common goal which can be difficult to achieve.
However, with the hospitality industry rightly recognised as a driving force behind a rise in employment, many investors are continuing to put their faith in new restaurants. But whether a restaurant is small and quirky or large and upmarket, one thing must be put in place if the business is to become a genuine success: a quality commercial kitchen.
To buy or not to buy
For many people who want to open a restaurant with a fully equipped kitchen, cost can be a real worry and in some cases a barrier to progress.
Before a financial position is reached where everything can be bought brand new, prospective restaurateurs may want to consider leasing key pieces of equipment in order to get themselves started. This can be particularly wise for those who are not entirely about what they will and won’t need to make their commercial kitchen a fully functioning reality, but others will be keen to put their own stamp on everything from the off.
Let your menu be your guide
Although all successful restaurants require a quality kitchen in which to prepare food, the actual make-up of these places will vary from operation to operation.
Of course, all kitchens will need somewhere to safely store food so investing in quality commercial chest freezers is a must. But even when it comes to something as apparently fundamental as an oven, there are key decisions to be made. Chefs would be well advised to look at their cooking style and planned menu before investing. For example, a menu packed with burgers, kebabs and ribs will undoubtedly need a substantial grilling system, while if Sunday lunches will be a staple item large roasting ovens should be the order of the day.
A place for everything
Busy home cooks will know how important it is to be organised in the kitchen, busy professional chefs know that in the midst of a high-pressure service precision and accuracy are an absolute must.
As the heart of the restaurant, everything happens in the kitchen – from washing up to food preparation, to storing all-important equipment. Therefore, keeping things organised and knowing where everything is can make everything run far more smoothly when the heat is on. Chefs will normally organise all main equipment they need everyday at the front of unit like Shelving Ireland products sourced from sites like https://www.rackzone.ie/shelving/industrial-residential-shelving and then not so necessary items at the back and one use wonders on the top.
Taking pride in what you do
Even if a restaurant serves the most beautiful food, an unkempt kitchen can spell trouble for the business. The Food Standards Agency is a great source of information and support, and new entrants into the sector would be well advised to listen to their guidance.
Having invested time and money in the perfect kitchen, chefs and owners should be prepared to organise and monitor that all equipment is kept spotlessly clean. After all, with the perfect commercial kitchen in place any business can flourish.