Your Restaurant’s Kitchen: Three Fundamentals
Your restaurant’s kitchen is the center of your universe. Proper planning, layout, and tools will help you raise profits. Conversely, a commercial kitchen with an inefficient layout may lead to long wait times and dissatisfied patrons. Remember, you only have one chance at making a good first impression.
It boils down to three basics for the productivity of your restaurant’s kitchen. Are you paying attention to these fundamentals?
1 Your Flow of Operations – Your kitchen is the profit-epicenter of your restaurant. Depending on your style and the type of food that your restaurant prepares, you may choose an assembly-line, or you may choose a zone layout. Making sure that your staffers are not wasting valuable time running back-and-forth across the kitchen to prepare common menu item is absolutely critical.
2 Have The Right Equipment – Unlike a home kitchen, your restaurant’s kitchen is in operation all day long. Over time, this will put a beating on your equipment. Using commercial kitchen equipment that is built to withstand constant usage will (literally) keep the doors from falling off. Equipment that is not up to the task of the test of time will falter, which will disrupt operations, possibly disrupt your menu offering, and will be a cost-center for repair bills.
3 Maintain Your Flexibility – Your restaurant’s menu items will change over the course of time. Being able to adapt to a new menu is critical to your long-term success. Without the ability to maintain your flexibility in the long haul, your flow of operations can quickly be disrupted with a new offering that can send kitchen staffers into rage during preparation. Make sure that your kitchen design allows space to re-structure your non-fixed equipment.
Considering these concepts on a regular basis will increase efficiency, boost the morale of your staffers, and keep your patrons coming back for more.
At Don’s Supply, our staff has extensive experience in helping you grow your restaurant by making the right choices on equipment, supplies, layout, and planning. Give us a call at (501) 568-1872 or contact us online for the best equipment, supplies, and service.