It’s hot, it’s busy, it’s loud. It’s also exciting, creative and your business’s beating heart. Optimising your kitchen – including its layout, ergonomics and sustainable qualities – will help ensure the heart (of the kitchen) beats strongly. Whether you’re a contract caterer, or work in a hotel, restaurant or healthcare facility and looking to build a new service space or refurbish an existing one, with thoughtful planning you can create a kitchen that is efficient, functional and sustainable.
Bunzl’s National Business Development Manager – Food Service Design and Project Management, Trent Howie works closely with his clients to understand their needs and tailor solutions to their specifications. “What sets us apart from competitors is our extensive experience in the industry. We bring years of expertise and valuable insights to every project and for every customer. Common challenges our clients face revolve around effective workflow and speed of service. Our team addresses these by designing kitchen layouts that optimise space and workflow for smooth operations and timely service.”
Maximise Your Space
Bigger doesn’t always mean better. Start by taking stock of your business. What kind of restaurant are you running? Consider your menu, the physical space available, the number of chefs and other staff – including how they move around the kitchen – and expected covers per sitting. You’ll also need to allow space for deliveries, storage for food and other supplies, staff, and customer washrooms (as needed), offices for managers and any other requirements.
Create Your Floor Plan
Consider your ‘kitchen flow’, or how workers will move through your space. Look at your staff‘s path, from delivery to storage to preparation, cooking, service and returned dirty dishes. Remember your expected food volume, and create efficient workstations close to supplies, storage and equipment. Stackable storage containers can make a difference too, as can simple choices such as not placing refrigerators beside stovetops and ovens.
Howie adds that depending on individual client needs, his team has helped customers create service point plans to support electrical, hydraulics and mechanical projects including full support for logistics and installation.
Choose The Right Equipment
The right equipment is essential for efficient service operations. Howie mentions seeing a shift towards all electric kitchens with equipment such as induction appliances becoming increasingly more popular – as well as a sharper focus on labour-saving equipment.
“Equipment that saves on labour and maintenance such as auto-filtration fryers and polish-free glasswashers have become essential to our clients. By incorporating these into our projects, we can help clients stay ahead of the curve while also improving their operational efficiency,” says Howie.
Plan With Sustainability In Mind
Recycled and low-carbon-footprint materials, such as bamboo, recycled polyethylene and birchwood, can be an easy option for things like cutlery, crockery, and cups (if applicable). Investing in high-quality equipment can also be a factor in reducing energy consumption as well as mapping out waste management.
It can be challenging to unlock your kitchen space’s full potential. However, consulting experts in the space is an easy way to transform outdated kitchen spaces into efficient culinary hubs, and will ensure seamless coordination of large scale installations. Contact your Bunzl Commercial Kitchen Project Specialist for more information.
