An important area of consideration when planning to go commercial with culinary skills, is buying commercial kitchen equipment for the
restaurant kitchen. Densely populated, the market for equipment is a steal provided you are armed with the right resources. First time restaurateurs can fall into the fray of buying just about any equipment for the kitchen easily. But you should know - help is at hand!
Have an idea of the volume expected:
It is essential to have an idea of the volume you are expecting. Kitchen fabrication completely depends on this. The volume of food production that is expected should be reflected by the surface area in the kitchen. Separate food preparation areas and essential appliances are very necessary in the commercial kitchen. Safety protocol and health and hygiene are major concerns while installing equipment for the restaurant kitchen. Different areas should be allocated for cutting and preparing the vegetables, fish and meat. If the fabrication involves color coding it helps greatly in the commercial kitchen.
If your volumes do not require bulk production, there is no point in investing in appliances that are not required. On each item of equipment in the restaurant kitchen there is a return of investment to be calculated. On the projected heads per week, volume of the menu depends and should be designed. A purpose specific production of the menu should be calculated, where each appliance serves a purpose. Increasing volumes in production can be coped with by upgrading commercial kitchen equipment. It is always a better idea to calculate the volume of production per head and to secure investment returns. It also helps to be more conservative, instead of just unnecessarily blowing up money on kitchen equipment.
Plan the fabrication well:
You could achieve more or less anything if you have a good plan that is itemized with concise and short goals. Always remain methodical when picking an appropriate restaurant kitchen design and commercial kitchen equipment. Chances cannot be taken as the local councils are very proactive about enforcing legislations on environmental health. To reflect your food production process, the fabrication should be transparent. The electrical outlets, main gas and plumbing should be kept free of interference, as you will be fitting kitchen appliances around. Take into account the projected volume of production and the space while selecting appliances for the commercial kitchen.
There are a number of tips to be followed while planning a coffee shop design or a set up that is a commercial eatery. Get in touch with the local council first to avail consultation services. Once you get their seal of approval, and meet the codes of safety as well as health concerns, you will be able to design the coffee shop or commercial eatery better.
