Are you a commercial kitchen manager? A chef? Ever worked or managed in a commercial kitchen environment? If you have, then you will probably have a certain way of setting up and organising the kitchen space. There’s no doubt that everyone working in a commercial kitchen has a specific way of doing things. But what is the best way?
Renting a space, creating floor plans, hiring staff, organising a menu, buying equipment… the list goes on and on. Managing a commercial kitchen is a difficult task, especially a cost-effective one.
Money is a huge focus for anyone running a successful business, and within an industry which is as competitive as catering and hospitality, it can be even more so. So how can you ensure that you are running a commercial kitchen which is as cost-effective as it can be?
With a properly designed space, a commercial kitchen can improve the quality of productivity, meaning better service and efficiency. However, the size of your commercial kitchen space can make a significant difference to the workflow.
Making the most out of your space is key ensure you are organised, especially if the space available to you is smaller than desired. With restaurant sites becoming increasingly difficult to find, and competition also increasing, many operators are forced to settle when it comes to venues, sometimes meaning they have to accept a smaller space, with a less practical layout.
The oven is one of the most important kitchen appliances and making sure it is fully functional at all times has to be a priority, because if the oven goes (that might also include the stove on top), then microwave meals are in order – and we all know what we’d prefer to eat!
There are some simple maintenance checks that can be done to make sure your oven is working properly, and ensure you can have a better cooking experience.
