Commercial Kitchen Workflow Tips. If the commercial kitchen is a theatre, then the stage needs to be set to allow every chef to perform their role. In the high-energy, high-stakes environment of a commercial kitchen, workflow is what enables chefs to be efficient and produce food to a consistently high standard. Here are a few ways to improve.
A commercial kitchen needs industrial-grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly.
You might not think of food truck design when you think of commercial kitchens, but the truth is, all of the above factors are magnified tenfold in a small 10' by 30' food truck. Having a food truck kitchen designed around workflow - such as the above, with stations for pizza preparing, pizza cooking, and pizza plating - will help your food truck serve more customers.Although they might be second nature, you have to leave your kitchen habits at home when you're cooking in a commercial kitchen.You have a responsibility as both a restaurant owner—or as an employee—to ensure that the food coming off the kitchen line is safe for customers to eat.By Richard Myrick. Finding a commercial kitchen that works for you is an integral part of bringing your gourmet mobile food business to life. The location, cost, type, and size of your commercial kitchen determine many aspects of your business, including the types of dishes you can make, the capacity of events you can handle, and where your service and events can be located.
Secrets to Optimizing Kitchen Workflow “Back-of-the-house workflow. “We realized that if we changed the flow to eat-in and drive-thru, it would be better for both sets of customers.. Food safety would also have to be at the top of the agenda.Read More
Designing a Commercial Kitchen. The key to your success as a food business is in the kitchen design. A strong design will make your kitchen run smoothly and efficiently, so everything must be planned long before you open your restaurant.Read More
You will learn about developing efficient workflow in a commercial cookery during your Certificate III in Commercial Cookery. The running of the kitchen is the responsibility of the head chef, but it is necessary for all kitchen staff to organize their daily tasks so that productivity is maximised, and wastage of food and labour is kept to a minimum.Read More
The way the kitchen in my apartment here at school is set up, my kitchen flow necessarily goes from right to left. It's a weird thing to have switched from the home pattern, but there was no way around it! When we first got here, I went with my suitemates to Ikea. I think the wooden drying rack was the most valuable purchase I made that day.Read More
In a simple explanation: HACCP, which stands for Hazardous Analysis Critical Control Point, is a system that will enable you to consistently serve safe food by identifying and controlling possible hazards (biological, chemical, or physical) throughout the flow of food.Read More
Production in a commercial kitchen can come to a screeching halt when there are plumbing problems. Things must flow properly in commercial kitchens. Chefs, cooks, and assistants operate like a symphony with food flowing through a process, just like the water has to flow through the drains, pipes and faucets.Read More
You can scrub and declutter your kitchen to sparkling perfection, but if your mugs are a mile from the coffee pot and your cooking spices are buried in the pantry, it won’t stay that way for long. That, sweet friends, is an issue of poor kitchen “flow” (or strategic item placement that will inevitably make your cooking and cleaning routine way more seamless).Read More
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Prep Sheets are the Backbone of a Successful Kitchen. Prep is an essential part of every day life in the kitchen. A properly prepped station is the foundation upon which a successful service period is built. Too little prep done and you go down in flames right at the peak of the rush.Read More
In all cases, the hot water delivery system in a commercial kitchen must provide enough 180-degree water for the automatic dishwashers, which usually have a high gallons per minute (gpm) flow rate and a relatively low gallons per hour (gph) consumption of 180-degree rinse water.Read More