This article is aimed at the newcomer planning to open a restaurant or similar food service related business. However, there are items touched on that make it a worthwhile read even for veteran operators.
Traditionally, restaurants have created clear boundaries between the front- and back-of-house operations by separating the kitchen from dining area. Consider bringing your closed-system kitchen out to the forefront and on display in your restaurant.
Money saved is money earned, and your bottom line will feel the benefits of having a well-planned strategy for saving dollars. Let’s take a look at one new technology in particular known as the heat recovery system!
Coffee and espresso drinks can enhance a beverage menu, and with fall right around the corner, many are brushing off the dust from their commercial espresso machine to cater to the increase in demand. One aspect that many overlook, though, is proving to be a huge profit booster: Foam Art.
When planning the layout of your kitchen, many designers look at what a restaurant owner values: efficiency, organization, and eco-friendly goals. Regardless of your restaurant’s situation, the benefits of a green kitchen can be both cost-effective and ethically-motivated, affecting your customers, footprint, and bottom-line.
Energy efficiency is the name of the game in modern commercial equipment, and the newest dishwashers are manufacturing some formidable players! You may as well invest in a dishwasher that has more to offer than just sparkling dishes - and an energy efficient ventless dishwasher is the way to go!
When employees think of food safety, do they ever stop to consider that ice is almost like a type of ‘food’? In fact, your ice bin can be a breeding ground for bacteria and other contaminants, and many times it goes directly into your customer’s meals and beverages. The importance of using safe practice methods with your ice bin cannot be understated, and investing in a variety of scoops and tongs while keeping the bin itself well-maintained is the key to putting the freeze on contaminants in your ice bin.
Your commercial kitchen is the hub for menu inspirations and chef creations, and many opt to do this ‘behind closed doors’ - or, at least, partially hidden from customer view. Over the past few years, there’s been a trend towards open kitchen designs that leave everything on the table for customers to see at any time, and some studies are showing that this may be leading to an improvement in meal quality.
“Well, If I have a walk-in cooler, do I really need to have a reach-in and work top refrigerators?” This question comes up often when I discuss the layout and design of a client’s kitchen. The answer is that it depends.
The kitchen size will make a difference; If the available space is somewhat small and can’t support both reach-ins and a walk-in, then even a small walk-in would yield better cu ft of storage.
For instance, a 6ftX7ft walk-in would be equivalent to having two two-section and one single-section refrigerators. A walk-in will have one compressor; the reach-ins would require three. However, if space allows for reach-ins and worktop refrigeration, then we don’t want to busy up the kitchen with staffers all heading to the one refrigerated walk-in available, or running up and down to the cellar when they need refrigerated ingredients.
While the initial cost of an electrical unit may have been enticing, the fact of the matter is that over time, gas trumps financially. With the introduction of the induction burner, the tables may have turned!
For small business owners, the HACCP standards can seem daunting. In response, the FSA created a HACCP tool that’s free to use to help guide small business owners towards their goal of HACCP certification. Here’s the run-down on the FSA’s new web tool for HACCP.
Tap dispensed beer has caught on as the most popular method of selling beer - and for good reason! Simply stated, it is a great idea to have a beer system installed especially in establishments with volume scenarios.
Many restaurant owners find themselves trying to rub two pennies together to make a nickel when it comes to equipment needs. So many of the extras tend to get left out. What many don’t realize is that these technologies and extra investments have been made to cut down on total costs over time.
Touchless faucets and soap dispensers have become more popular in recent years, but many reserve these for use in public bathrooms. In fact, there are hands-free sinks and dispensers available for kitchen use as well. There are many advantages to using a touchless sink, and those advantages can be compounded in a commercial kitchen environment. From an economical, environmental, and food safety standpoint, switching to hands-free faucet technology might be the way of the future.
Your commercial sink is a highly-trafficked focal point of your kitchen. From hand sinks to dishwashing sinks and food prep sinks, there are a variety of types and styles that fit into many areas of the kitchen. Crucial for food safety, the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean! Rather than haphazardly purchasing a sink that you think will get the job done, know the codes for kitchen sinks to help ensure that your restaurant has exactly the right type of sink for your kitchen setup.
The FDA Food Code requires that every commercial kitchen needs adequate hand washing and utensil washing facilities available. Based on these codes, you can structure your kitchen’s setup to meet these criteria to ensure that you have adequate tools to maintain a safe and sanitary environment for your employees and your guests! Here are a few tips in regards to your kitchen’s dishwashers and sinks:
The benefits of making a combi unit a part of your cooking arsenal will open up many doors for your menu planning thereby enhancing your repertoire of cooking feats.
Steamed menu items are becoming popular as the health craze becomes more of a traditional player rather than a trendy fad. A steamer will do just that…steam foods. Frozen or raw products can be prepared and will result with the expected steam finish. Of course, foods once cooked in a steamer and stored in the “food bank” refrigerator can be reconstituted by the same unit to a perfect serving temperature . However, it will still have the same steam finish result. If that fits the bill, then a steamer would work just fine for you.
Restaurants store a variety of goods in their commercial refrigerators. Purchasing food in bulk allows kitchen staff members the opportunity to cook meals without the fear of an ingredient running out, which may make it necessary to have several refrigerators on hand, or at least one with a sufficient size capacity.
The HACCP (Hazard Analysis Critical Control Point) standards regulate a variety of aspects in restaurant management, and one of these points is water management. The HACCP system’s control of water systems can help to ensure that your restaurant maintains its food safety integrity by creating a healthy, clean water system for restaurant use and for the environment!
Finding the right oven for your restaurant can boil down to details, especially for specialty shops. While convection ovens may seem like the all-around good choice (and typically they are), deck ovens are designed to support a business focused on baking pizza-shop items.
The HACCP system is designed to protect consumers and improve food safety in restaurants. From water and waste management to chemical and biological safety, the HACCP standards are strict and their restrictions unforgiving - all in the name of food safety. Those who meet the HACCP standards and become certified rise above other restaurants, and the effort is definitely worth it! One of the standards to focus on comes with food processing. This critical control point (CCP) is a preventative measure to protect the consumer from a multitude of hazards. Let’s take a closer look at food processing as part of the HACCP standard.
Ovens are central to any restaurant kitchen, but many oversee the potential in a combi-oven for their operations. When space is limited - and most restaurants can relate - the ideal piece of equipment can do the work of two or more traditional counterparts. By combining convection ovens and their steamer counterparts, combi-ovens have worked their way onto the list of one of the most influential and innovative pieces of commercial kitchen equipment. While no appliance is perfect, the combi-oven comes close.
The design of your commercial kitchen should be organized with purpose and intent in mind. Your work tables are an integral part of the grand scheme, and their layout can help streamline your prep area and increase efficiency of your kitchen staff. While a professional designer and consultant will help plan this aspect for you, let’s take a look at what goes into planning the layout of your work tables.
The more organized a kitchen design is, the more conducive the environment to efficient work practices. By simply walking through your kitchen and paying attention to how storage is utilized and where scraps of unused space are located, you can create a plan for your kitchen’s storage design.
Food safety is a critical component to any restaurant operation. Having a thorough understanding of the HACCP system will ensure that your restaurant stays on top of its game when it comes to food safety!
Your restaurant is designed for pragmatism and comfort, especially when it comes to front-of-house operations. This is the area where customers must feel comfortable and at ease and where employees can operate efficiently and quickly - all without influencing the perception of relaxation. Seating and table arrangements are a key component to this efficient setup, and understanding seating capacities can help ensure that you purchase the right types and amounts of seats for your table setups.
We’ve all had that customer that seems to gripe about everything, but many customers who may sit in silence could actually also have some issues with your restaurant as well. While you may think that this isn’t necessarily of concern when these issues aren’t brought up within your own four walls, the fact of the matter is that those complaints may result in less loyalty, return patronage, and even some social media blunders down the road. So what are some of the most common complaints that customers have about restaurants?