Restaurant Planning

Restaurant Planning

In my restaurant recon blog post I discussed how most restaurateurs work in the business and graduate to open their own place. Plan how you are going to get your restaurant funded.

The goal of planning and equipping a new or remodeled restaurant is to create the best possible kitchen system. This should be done within the limits of available financing for restaurant equipment. This includes both new and used equipment. It should also consider the environment.

The first step is to prepare a work-flow plan. The facility should have easy access to the outside for receiving supplies. It should also connect well to the main part of the building for distributing food and drinks. Food and supplies should move smoothly from receiving and storage to preparation and service. They should then go to ware-washing without crossing paths or backtracking. The layout of work areas should allow space for all equipment. It should create a workflow with little traffic in each section. At the same time, it should provide easy access to service areas. The food service layout should be designed for the best production at the lowest cost. It should consider the food products and procedures used.

The connection between one area and another affects how work flows in each area. This impacts the overall work flow in the facility. The major objectives of a good plant layout are

• To avoid unnecessary capital investment
• To provide effective space utilization
• To integrate all factors affecting the layout
• To accomplish a work flow through the plant
• To develop a flexible arrangement that can be readily readjusted
• To simplify the production process
• To stimulate effective labor utilization
• To ensure the safety and satisfaction of workers’

Once the work flow has been established, the space allotment and equipment required for each area must be planned. Choose equipment and utilities carefully. Make sure they fit the type of service you want. Their design and installation should allow easy access for maintenance. Compactness does not necessarily make for an efficient layout. Many food service departments keep a lot of equipment in a small space. However, this compactness may not help cooks save steps. It might even reduce their productivity. Cooks need ample work space adjacent to equipment for placing products immediately prior to and after cooking.

Are You Ready To Open Your Restaurant

Do you want to be in business next year and not failure like another celebrity restaurant? Then you need to make sure your menu influences your  restaurant equipment needs.

All Atosa USA ranges and restaurant equipment is NSF Rated for restaurant equipment sanitation. NSF standards and certification serve as the benchmarks by which all commercial food-service equipment products are measured

My name is Sean Kearney. I own and run The Restaurant Warehouse. You can reach me by cell or text at 206-419-5801. You can also email me at therestaurantwarehouse@gmail.com. I answer emails, phone calls, or texts morning, noon or night.