Commercial Kitchens Downsized: Optimized Kitchen Space Succeeds

The less space a commercial kitchen takes up, the more space exists for customers out front. When restaurants redesign to suit the needs of their diners, the focus shifts from impressive kitchens that would make a residential kitchen remodeler giddy, to the types of compact, efficient kitchens that make a professional chef comfortable. Not only does this push for more table space in the restaurant, but it also creates higher degrees of overall efficiency.

Bigger Is Not Better

Every step a chef or helper needs to make between ovens, stovetops, and storage is another bit of wasted time and efficiency. Experts in both form and function design commercial kitchens with ease of use in mind. What makes cooking a smooth and comfortable experience, and what maximizes safety? They also need to take into account all the other things that go on behind those doors. Depending on the venue, this can include everything from temperature-controlled storage of artisan cheeses to a tired waiter rolling utensils into napkins.

With all the activity in any restaurant kitchen, it may seem counterproductive to minimize kitchen space. Current trends point to downsizing of eateries in general, however. In the larger established ones with dedicated clientele, providing a more comfortable and less crowded experience for visitors outpaces the desire for bigger kitchens.

When it comes to outfitting the commercial kitchen, bigger does not equal any real benefits either. As innovations continue to appear on the market, equipment gets smaller and more effective at doing its intended job. Heated soak tanks like the FOG Tank replace outdated dishwashing methods. Multi-use devices replace separate ones formerly used for specialty cooking jobs.

Downsizing Makes Financial Sense

For culinary entrepreneurs eager to launch their own restaurant or café, choosing a smaller commercial property from the start obviously costs less. Picking one that does not need extensive renovation as it becomes more popular makes even more sense. As owning anything from a fine dining establishment to a neighborhood diner involves a considerable degree of risk, investing less at the start helps soften the blow of potential failure.

In existing restaurants, reconfiguring the commercial kitchen for less size and greater efficiency represents a sound financial move. Even if business improves and reservation-only seating keeps things at capacity, moving to a new location could spell disaster for your bottom line. Instead of risking everything, renovating the commercial kitchen space makes more sense from a profit standpoint. You fit more people into the restaurant on a nightly basis, and maintain customer brand loyalty throughout the process.

From an operational standpoint, building smaller kitchens also provides financial benefits. Increased efficiency decreases customer wait times, helps you deliver hotter, fresher meals, and minimizes errors and accidents that can slow things down even more. When everything hums along smoothly, people are more likely to come back, tell their friends, and make your eating establishment their favorite.

Space and Time-Saving Equipment Needed

Every piece of cooking and service equipment in a commercial kitchen needs to provide a solution for a necessary task. Unlike the average home kitchen with gadgets strewn about the countertops and shoved into cabinets, no space is wasted behind the back doors of a restaurant or lunchroom. Every inch of space either needs to contain something the cooks, wait staff, and others need or a quick, safe, and efficient pathway to get from one station to the next.

The equipment chosen for a commercial kitchen all comes down to the menu. A steakhouse will require much different stoves, work stations, and even knife sets than an organic salad bar. Some things exist in every eatery, however. One of the main needs has to do with washing dishes and utensils quickly and efficiently. It does not matter what type of food you serve. Your customers and the health code require absolute hygienic cleanliness.

The FOG Tank represents a bold step forward in efficient kitchen design for restaurants, cafes, cafeterias, and other commercial settings. It replaces conventional dish washing stations with a smaller, environmentally-friendly solution that tucks away easily under any counter. Not only does it clean everything from a hood filter to an old frying pan with ease, its efficiency and eco-friendly function improves the restaurant’s overall function.

Bigger goes against the interests of many eating establishment customers these days. Instead, a focus on less wasted space, more efficiency, and a nod to energy and water savings give the best impression of your restaurant or other commercial kitchen location.