The kitchen is like the heart of a restaurant, which never stops. It is in the kitchen that you need to design how the equipment will be organized, think about the best way and place where the utensils will be installed — every detail will reflect on the efficiency of the work.

For you to master the subject, continue reading this post and check out 6 steps to set up your restaurant kitchen!

1. Count on the Help of A Professional

It is essential that you hire commercial kitchen in Sydney to plan your restaurant kitchen. Having a space like the equipment in the right places allows more comfort and speed for employees when the kitchen is in activity.

In this way, having an engineer or architect specialized in restaurant kitchens makes a difference. The professional will know the correct way to position all the countertops and equipment, so that the preparation procedures of the dishes happen in a fluid way.

In fact, not hiring an expert to plan the kitchen can be a big mistake. By thinking that you are saving money by not hiring, you may be failing to invest in team productivity and harming your business.

2. Invest In the Necessary Equipment

The equipment designed for restaurant kitchens makes the daily life of cooks who work with food easier. There are different essential tools such as:

• fryer: there are options such as electric and gas;
• commercial blender: invest in a device that has volume and power capacity;
• industrial stove: bet on a stove with the proper size for your operation;
• oven: invest in an oven designed for a restaurant;
• refrigerator: this item is essential for preserving food;
• exhaust fan: this equipment is efficient to exhaust the smell and smoke;
• Preparation table: the stainless steel table is a great option, as it is resistant and hygienic.

The market makes available and offers hundreds of equipment and machines, and the desire to acquire most of them is great. But always remember that less is more: in the case of smaller kitchens, you should buy the utensils that are really needed and will be well distributed in the available space. It is important to have performance optimization as a primary objective.

3. Have a Good Budget

Working with an adequate and realistic budget is essential for the entire kitchen to be well equipped and planned. This prevents you from starting a plan and then ending up buying a piece of equipment with low quality, for not having been able to invest in a better one, for example.

Over time, this precaution helps you avoid damage, such as having to buy food daily , for not having a suitable storage place, or having an object broken in the first few months, because it was not the right one for the job.

When thinking about the budget, note that it will be used to pay for equipment, labor, and the architect. It is also important to prepare for unforeseen circumstances and leave a reserve amount of money.

4. Plan Your Use of Light and Air
In professional kitchens, ventilation and lighting are very important, especially in smaller environments. A correct design must take these aspects into account.

In this way, do not obstruct air passages and give priority to natural light. Install a good ventilation system, as ovens and stoves make the environment very hot. Also, invest in an exhaust hood on the stove to absorb the grease.

Other points that need to be taken seriously are plumbing and wiring, as they represent great risk factors in environments such as restaurants. Taking this care is important to avoid accidents, such as shocks and short circuits, as well as the accumulation of steam and smoke in the kitchen, which can be harmful to the health of your team.

5. Use Suitable Coatings In Your Restaurant Kitchen

Several reasons differentiate restaurant cuisine from home cooking. In addition to the equipment and structure, an important factor in the professionalization of the environment is the type of coating used. Wood favors the proliferation of bacteria and, therefore, needs to be coated with Formica, which is a kind of plastic that resists high temperatures.

Thus, to facilitate cleaning, the kitchen walls should be covered with tile. Regarding the floor, to ensure that no employee or professional cook has an accident, the floor must be non-slip and cold ceramic.

6. Pay Attention to Legislation

In addition to identifying the main factors to set up a planned industrial kitchen for rent, with all the necessary equipment and help from specialized professionals, it is necessary that you know the laws in force to put your restaurant in operation. After all, their activity will be to produce food and, in the country, there is a strong inspection in these establishments.

The work of food handling and production is supervised and controlled by the Health Surveillance Agency. This body creates, elaborates and controls standards related to food services.

It is essential that you know the requirements, to avoid damage to your establishment and guarantee the quality of the products. An visa’s analysis is very demanding, including not only the food storage part, but also the structural issues of the area, such as waste disposal, floor finishes, among others.

Another care is to seek information about which municipal licenses the establishment needs to have, in addition to knowing what the rules of the Fire Department and Sanitary Surveillance of the municipality are.

Now that you know the main steps to set up a restaurant kitchen, remember the importance of having an efficient delivery process too! Many restaurant owners are only concerned with setting up a good infrastructure in the kitchen and fail to partner with other quality delivery companies, which can damage their brand's reputation in the market.

Now that you know how to set up your restaurant kitchen, make the most of your business for professionals!


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