The restaurant’s heart is in the kitchen, and the food that comes out of it (and how quickly it comes out) determines how customers will feel about their meals.
The commercial kitchen design in sydney has an impact on how efficiently a restaurant runs. The back-of-house personnel can work quickly and consistently deliver high-quality dishes when the kitchen is thoughtfully arranged. The BOH may need help if the kitchen is assembled carelessly. Staff members can’t work as efficiently in a poorly built kitchen since they are always worried about running into each other.
Five types of commercial kitchen layout
It’s time to start designing the kitchen hire in Sydney for your restaurant now that you are aware of the components of a functional commercial kitchen and have given safety and ergonomics some consideration. Use these five well-liked commercial kitchen designs as inspiration.
• Assembly line layout: The assembly line setup comprises a central row or island where food preparation begins and where an item is finished and ready to be served to your guests. The design of this industrial kitchen makes it easy to produce numerous servings of the same food. The assembly line functions best when there are several cooks, each of whom is in charge of a particular step in the food preparation process.
• Island layout: The ring Sydney commercial kitchen layout is the foundation of the island layout, which also includes a central station for prepping or cooking. For instance, a kitchen might feature cooking equipment in the middle, storage units, washing machines, and counters for food preparation.
• Zone-style layout: A zone-style arrangement creates different stations for each type of culinary operation or dish preparation that takes place there. A restaurant might, for instance, include a meat station, a soup and salad station, a frying station, and a baking station.
• Galley layout: All stations and equipment in this commercial kitchen layout are situated outside the room. Kitchen equipment is arranged simply parallel to two walls in a relatively small area.
• Open kitchen layout: Customers can observe the activity that typically happens behind the scenes with an open kitchen layout. Blocking down a wall may convert any commercial kitchen layout to an open kitchen. It is best to keep hot cooking equipment as far away from customers as possible to ensure visitor safety. Placing a glass wall between the service area and the guest seats is a wise decision to keep the food safe from unanticipated coughs and sneezes.
The efficiency of the kitchen staff will Increase with a maximized commercial kitchen layout but don’t overlook the front of the house. In addition to streamlining the ordering process, a one-stop restaurant management system enhances employee communication.
