You might own a 100 seat restaurant in one of the most affluent areas in the City. Or you might own a small bakery that doesn’t see more than 20-50 people per day. One of the most important things that you need to invest time and money in is your storage and organization.
Industrial kitchens tend to offer more space; however, even the smallest of food outlets should have some sort of food storage or pantry options.
It is your job to make sure that your kitchen is the most efficient it can be. No matter the size or the layout, here are some commercial kitchen organization tips.
Every unnecessary step that you take to reach for utensils, ingredients, or pots and pans is the time taken out of your productivity levels. First, take a walk around your kitchen and your pantry area, and while doing so, consider a typical day in the restaurant.
Map out where you need to have everything in the kitchen, and map that all the way through into your food storage. This will be a logical route planning that will allow you to rearrange your kitchen and pantry to offer you the highest productivity levels.
The shelving you choose in your pantry and throughout your kitchen will hugely impact how fast you can get what you need. One of the critical things to remember is if you choose an open-faced chrome wire shelving option, you don’t have to open drawers and doors to get access.
Not only is opening drawers and doors a hazard for those passing by, but it is also a waste of time continuously.
Stainless steel racks are another perfect choice since they are easy to keep clean, can be moved around, and can quickly assess everything placed on them from both sides.
Wall space can be vital for hanging towels, small pots and pans, and all of the utensils you might need. Some people have a pegboard, and others use a bar and S hooks.
Hanging up items means that they are within easy reach and can be quickly picked up by any of the workers in your team. One of the most important places to see if you can make the most of wall space is the area above where the chef will need to grab things quickly.
It is essential that the chef doesn’t need to leave their area and has everything within reach. This saves time and makes the space arranged.
Commercial kitchens produce many dirty dishes and utensils, so it is a good idea to have a separate area for those to be clean and dried. Make plate scraping easy and keep a trash can as close to the sink area as possible.
Again utilize wall-mounted shelves to hold all dish soap, sponges, steel wool, and other cleaning supplies. You can mount a shelf right above the sink so that the wet dishes drain right in the sink. This is space efficient as well as saves from causing a wet mess in the kitchen.
Keeping your commercial kitchen organized and clean often comes down to planning and the proper storage – so make the most of yours by planning well.
Well, now you know that there’s so much to a commercial kitchen than just cooking. Of course it is important to understand space management. Otherwise, you’ll end up with a cluttered mess in the name of a kitchen. Also, cleaning the dirty dishes is as important as storing them neatly. There are little knick knacks that you can just install in the kitchen that are game-changers for enhancing storage space. They are definitely worth the investment.