The heart of the Restaurant is the Kitchen and it needs to be efficient and properly laid out to minimise time and waste and maximise efficiency. Health and safety issues can arise and most important, the guest expectation and experience can be impaired through an inefficient flow within the kitchen. Food must be able to be prepared, stored, cooked and delivered with perfection.
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Understanding the menu, the project budget and staffing levels.
Present draft plans of proposed kitchen.
Optimisation of the kitchen flow to ensure safe food production and a safe environment for the staff.
Recommend the correct equipment to deliver the proposed menu with the projected volume of business.