The popularity of any catering business is underpinned by the quality of its kitchen. If you think about a commercial kitchen as the heartbeat of the business, the importance of design becomes crucial. Specialist designers such as Dawnvale understand that the relationship between first-class kitchen design and a thriving restaurant is pivotal to success. They supply their experience and expertise to help translate your vision into reality. Here are a few key elements to consider.
Whether visible to diners or not, your kitchen needs to present a professional aspect. Hire quality designers and contractors to assist in your project, using the best materials to guarantee longevity. Materials should be hard-wearing and robust and adhere to hygiene regulations. Opt for designs based on clean lines combined with ergonomic utility. For example, walls not only look great in silver stainless steel, they’re easier to keep clean.
Kitchen size varies immensely, so space is integral to creating a well-functioning kitchen. Think about what space you have available and how every inch of it can be used efficiently. It’s about getting the basics right. Place food preparation in proximity to cooking areas and, similarly, have sinks close to drying areas. The general layout should create an environment that’s safe and efficient for staff. Consider the workflow of your kitchen – your staff require space to work freely and need sufficient counter space. Linking space to layout can be the difference between how well your kitchen functions. It’s really worth spending some time thinking about this to save on future headaches.
A safe workplace is integral to success, and professionals appreciate how health and safety are key components for premier kitchen design. Make sure that your kitchen is fully integrated to satisfy regulations. Features include non-slip flooring, specialist wall cladding, emergency lighting as well as fire-resistant materials. Well designed kitchens enjoy excellent ventilation, especially when cooking areas are placed beneath the ventilation apparatus. Money spent on quality ventilation is essential, removing as it does excess moisture/condensation and heat, providing a comfortable atmosphere for staff and diners.
Health and safety law
Apply the rules and regulations for a healthy commercial kitchen. It’s your legal duty to provide and maintain a safe environment for staff and diners – inadequate ventilation, for example, can result in business closures. A good designer will work with you to advise on the primary elements of health and safety, incorporating local and standard fire regulations. Get these things right from the start to launch a commercial kitchen that will enjoy success for years to come.