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 in planning and equipping a new or remodeled food service facility is to design, as nearly as possible, an ideal of system restaurant kitchen production within the basic limitations of available restaurant equipment financing funds, available new and used equipment equipment, and the environment.
The first step is to prepare a work-flow plan. The facility must have easy access to the outside for receiving supplies and to the main part of the building for distributing food and beverage. Food and supplies should move from receiving and storage to preparation and service then to ware-washing in a smooth, orderly manner without crossing and backtracking. The layout of work areas, allowing space for all equipment to be added, should create a work flow with minimum traffic in each section but with maximum accessibility to the service areas. The internal food service layout should be designed for optimum production at minimum cost, taking into account the food products and procedures to be used.
The relationship of one area to another and the logical sequence of work in each individual area relate to the total flow of work through 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 to ensure that they are best suited to the type and scope of service desired and that their design and installation permits ready accessibility for proper maintenance. Compactness does not necessarily make for an efficient layout. Many food service departments hold the maximum amount of equipment in the minimum amount of space, but this compactness may not save steps for the cooks and may even cut down on 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 and I own and operate The Restaurant Warehouse my cell/text 206-419-5801 or email firstname.lastname@example.org. I answer emails, phone calls, or texts morning, noon or night.