STORE SMARTER Smart storage - and a mindfully organized storage area - further supports kitchen efficiency. Meanwhile, equipment which makes use of countertop space, including Furnotel’s counter top series, free up premium floor space without sacrificing convenience, practicality, or output. This is what makes Furnotel equipment a wise investment for any commercial kitchen.Įquipment like Furnotel’s modular X Series Range Line, combi oven are the embodiment of mindful. But just because you have to think small in terms of square footage doesn’t mean you have to think small in terms of the performance of your equipment. All kitchen equipment is not created equal. CHOOSE THE RIGHT EQUIPMENT Which brings us to our next point: Kitchen equipment. Think about equipment that inherently offers flexibility: sauté ranges, griddles, combi ovens or convection ovens. In other words, the food you serve is a factor of the space you have available to you, and the space that you have available to you is largely reliant on the equipment you use. Eliminate any item on the menu that is the only dish that uses a particular piece of equipment. A well-crafted menu not only pleases your guests and generates good contribution margins but also makes effective use of the equipment you have. DESIGN A MINDFUL MENU In its report Small Wonder: The Case for Smaller Restaurants and How to Maximize Them (), the Cornell University School of Hotel Administration instructs, “Design your menu to require only a few, flexible pieces of equipment. While many experts agree that the assembly line layout - which locates non-principle areas, such as cleaning/washing and storage/receiving, behind the assembly line so they’re out of the way - best suits smaller kitchens, the right design for any foodservice operation relies on a number of factors, including the type of restaurant and number of seats. LEAD WITH YOUR LAYOUT While there's no precise formula for designing restaurant kitchen, most restaurants use one of three basic commercial kitchen layouts, including the following: * Island-style, which puts all major pieces of kitchen equipment in one shared, central space, aka "the island," and other kitchen sections placed along the perimeter walls * Zone-style, which organizes the kitchen into blocks with principle pieces of equipment placed along the walls in an order that optimizes flow and * Assembly line, which is organized in a linear fashion progressing from food preparation to service areas. Read on for four tips aimed at maximizing your restaurant kitchen space. Luckily, there are some things you can do to make the most of your commercial kitchen - even when space is limited. While designing a restaurant kitchen can be challenging under any circumstances, these challenges are multiplied for restaurants with small kitchens. It follows that setting up your kitchen in the most effective, efficient way is a critical imperative for any foodservice business. A restaurant kitchen is command central. Everything a restaurant does - the food it serves, the morale of its staff, and the smoothness of its overall operations - depends on what’s happening in the kitchen.
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