Commercial Kitchen Design Has Grown in Significance Triggered by Change in Eating Habits
Commercial kitchen design has grown in relevance with a rise in the number of restaurants in your city. A thorough study is essential before you embark on designing a commercial kitchen. Professional assistance is solicited for such efforts.
The business of food and beverages has reached encouraging heights in recent years. Greater disposable income in the hands of the middle class coupled with a change in social setup has inspired his cause of more restaurants, fast food chains, and specialty eateries in cities and towns. Now every household eat out once a week on an average. Together with the business of restaurants the business of interior designing has also reached a buoyant stage. Commercial kitchen design is now a significant area of revenue generation in cities, towns, and metropolis.
Commercial kitchen designing as of now has to take into consideration three factors: space, equipment, and budget. These three are the basic necessities upon which a kitchen is designed. For methodical designing you might break the entire process into smaller steps and then complete each step in entirety before proceeding to the next step.
First step - As it is not possible to prepare every food item of your liking you need to decide on your menu. Your menu would determine the cooking and preparation equipments you need. Storage is also a vital aspect of any food business. While preparing menu make provisions for alterations in the future. It is quite likely that you might introduce a few dishes and withdraw some for introducing variety. However, care must be taken not to make large scale or abrupt variations as that would mean investing in new set of equipments. For instance, if you initially specialize in North Indian food you could include a few Mughlai dishes in the future. However, if you plan of introducing Continental food, then you might have to change your equipments which would incur additional cost.
Second step - Next, you make a complete list of items in details including storage and refrigeration equipments. Equipment bought for commercial purpose must comply to existing health and technical standards. In fact, you should only buy those equipments that are tested and certified by recognized bodies.
Third step - After deciding on the menu and the equipments required you would have a fair idea of the space required for establishing your eatery. Choosing a space in a suitable location is a time consuming affair. For any business it is important that you realise your investment fast. Normally for food business, the return on investment is fast. If however your food preparation is capital intensive and your investment in refrigeration and storage equipments is high, then it would take some time to reach your break-even point.
Selecting a proper location for your restaurant is thus very important. It should ideally be located in a place frequented by people on majority of days in a week. Restaurants in commercial areas or residential areas dominated by middle and upper middle class residents are perfect for eateries.
Final step - It is advisable to engage professional kitchen designers for planning and setting up your kitchen. There are several of them, and you just need to check their testimonials and credentials before engaging them.
The business of food and beverages has reached encouraging heights in recent years. Greater disposable income in the hands of the middle class coupled with a change in social setup has inspired his cause of more restaurants, fast food chains, and specialty eateries in cities and towns. Now every household eat out once a week on an average. Together with the business of restaurants the business of interior designing has also reached a buoyant stage. Commercial kitchen design is now a significant area of revenue generation in cities, towns, and metropolis.
Commercial kitchen designing as of now has to take into consideration three factors: space, equipment, and budget. These three are the basic necessities upon which a kitchen is designed. For methodical designing you might break the entire process into smaller steps and then complete each step in entirety before proceeding to the next step.
First step - As it is not possible to prepare every food item of your liking you need to decide on your menu. Your menu would determine the cooking and preparation equipments you need. Storage is also a vital aspect of any food business. While preparing menu make provisions for alterations in the future. It is quite likely that you might introduce a few dishes and withdraw some for introducing variety. However, care must be taken not to make large scale or abrupt variations as that would mean investing in new set of equipments. For instance, if you initially specialize in North Indian food you could include a few Mughlai dishes in the future. However, if you plan of introducing Continental food, then you might have to change your equipments which would incur additional cost.
Second step - Next, you make a complete list of items in details including storage and refrigeration equipments. Equipment bought for commercial purpose must comply to existing health and technical standards. In fact, you should only buy those equipments that are tested and certified by recognized bodies.
Third step - After deciding on the menu and the equipments required you would have a fair idea of the space required for establishing your eatery. Choosing a space in a suitable location is a time consuming affair. For any business it is important that you realise your investment fast. Normally for food business, the return on investment is fast. If however your food preparation is capital intensive and your investment in refrigeration and storage equipments is high, then it would take some time to reach your break-even point.
Selecting a proper location for your restaurant is thus very important. It should ideally be located in a place frequented by people on majority of days in a week. Restaurants in commercial areas or residential areas dominated by middle and upper middle class residents are perfect for eateries.
Final step - It is advisable to engage professional kitchen designers for planning and setting up your kitchen. There are several of them, and you just need to check their testimonials and credentials before engaging them.