When editing facility owners are mostly based on the part of the restaurant that is visible to guests. Very few of them and all those who are not chefs , do not pay attention to the functionality of the kitchen .
The kitchen is earnings
The kitchen is one that every restaurant makes money , and the main reason for the existence of the restaurant . If your cooks do not have good equipment in the kitchen, you can not expect that you will have fast service . If your real cook pancakes in the same way as your wife home, then you must realize that hot pancakes can not get 200 people in five minutes .
The equipment is very important
How many times have you been to a restaurant that has great food , but the service is slow sometimes , of course, reason and no ability to save faster , but mostly it is a lack of equipment . On the one organized evening I annoy because I had five donuts waiting for 40 minutes and I asked the chef did the problem get five donuts . He laughed and said five is not a problem , but I was here 200 , this means that it takes 1,000 donuts , deep fryer and they can not fit more than a tenth After that, I began to observe this problem in another way , and that is not that slow cooks faster option than not prepare for no- cuisine restaurant equipment .
Schedule cuisine in the form of the letter “U ” is the optimal
Exploring this issue , I realized that the most functional kitchens that are in the shape of the letter “U ” , and that there is a circular system . Kitchen units should begin with a sink and ending with the stove . The waiter entering the kitchen makes dirty dishes that are placed in the sink or dishwasher . After that, there should be the space for drying dishes , desktop and stove , oven or grill . If the kitchen is designed in such a schedule chef entering the food takes over at the entrance to the kitchen , and also comes with dishes when it is deposited at the beginning of cooking. The functional kitchen is a kitchen where she nobody bothers anyone else and that everything is moving from hand to hand in the correct order .
The role of the kitchen in a restaurant is that for the short time you throw more quality food , and of course that would not violate hygiene kitchen . Recently, more and more frequently used stainless steel kitchen – not because they are simple to maintain , and the price is more affordable every day .
Investing in the kitchen give the possibility to the chef to do more , that customer is satisfied and that you have less problems with sanitary inspection .