Setting Up A Commercial Kitchen

Joy Grose, Bakery Consultant

1) What is on the menu?2) How many people will you be serving?3) What type of service?4) What equipment will you need?

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m eficieMo iney nc y

EfficiencyEfficiency

TimeTime

Money

neyMo

Efficiency

Safety

Guards on equipmentSafety features on equipmentNon-slip floorsProper storageSafety in traffic patternsProper lighting and ventilationErgonomicsFood Safety

Are you allowing enough square footage for future growth?????

Is the work zone easy to clean??

Equipment on casters, stainless steel?

Proper Ventilation and Lighting

Flexibility

Storage

Self-Contained.

Cold StoragePot and Pan WashingDelivery areaDry StorageFood PrepEmployee personal areaPublic area

Reach-In RefrigeratorsorFreezers

Walk-InCooler

Walk-InFreezer

DeliRefrigerator

IceStorage

Deli Refrigerator

3 Compartment sink

Large enough for palletsHand trucks and cartsAway from food prep areas

Ingredient Bins

Storeroom?Active, Backup, and long term storageMetro ShelvingPallets, pallet dollies

Equipment must match immediate needs:

Convection:

Rack Ovens:

Deck Ovens

Shop for new to get a benchmark of what tolook forRepair history?Reconditioned or Rebuilt?Negotiate, negotiate, negotiateAuctions are great for used equipmentIf new, what is the return on investment?

Hand Sinks:

Stainless tables with casters

Personal storageBreak area

Cashregisters Tablesandchairs Somefood prepareasvisibletopublic Self-servicebeverage area Display rackswith packageproduct

Ceramic Tile

Asphalt Tile

Vinyl Tile

Rubber Tile

Terrazzo

Concrete withepoxy applied

Floor drains

Floor Mats

CartsHand truckPortable shelvingLadders, step stoolsKnife rack

Overhead utensilrack

Undershelving

Beverage area

Ice bin or maker

Sufficient outletswithproper ampage

utensil drawers

Theinvestmentisworthit!Itcanadd upto30%toyourbottom line!

Good Luck!