Arguably, almost every chef dreams of starting a restaurant of their own. In culinary circles, opening a restaurant is deemed an accomplishment, which might explain the urge amongst chefs. Starting a restaurant, however, is not an easy task even to the most seasoned of chefs. Most restaurateurs will agree that while it might be easy to design the front-of-house, purchasing optimal kitchen equipment is a significant undertaking. Buying the wrong equipment will affect profitability and competitive positioning. Therefore, ensure that you get the kitchen equipment aspect right before even thinking of how the dining area will look like. This article highlights factors that new restaurant owners need to consider when buying a commercial kitchen fitout.
Efficiency -- Having worked in a kitchen environment before, you must know that usability is paramount. For instance, since kitchens are supposed to enhance staff efficiency, then getting the right equipment design that fits the kitchen space is essential. In other words, buy with functionality in mind, not aesthetics. Notably, there needs to be enough room for the front-of-house staff to move about without interrupting the kitchen staff. Also, the kitchen staff needs to be able to access amenities such as sinks without necessarily leaving their workstations.
Ease of Maintenance -- One characteristic of restaurant kitchens is that they can get messy after work. With everyone tired after a day's job, cleaning after the mess should not be a hustle. The design of the tables and cookers, for instance, will determine the ease of cleaning and maintaining restaurant equipment. For example, having L-shaped counters is one sure way of making cleaning a nightmare because the arrangement forces staff to go round kitchen equipment to ensure that all areas are covered. However, if you have kitchen tables with space underneath and that run one length, then cleaning becomes an easy task even for an exhausted workforce.
Safety -- When working in a kitchen, moving around should be safe for everybody. You do not want to be involved in litigation cases after a staff gets injured by sharp table-top edges. Therefore, since most kitchen equipment are made of either metal or hardened plastic, then the devices need to be designed with safety in mind. Therefore, ask a manufacturer or supplier to make sure that all sharp edges are tapered off to prevent possible injuries. Additionally, there should be safety zones on equipment to keep staff safe from the heat conducting metal surfaces. Proper labelling of safety zones is paramount.