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Space Exploration

Extract from Hotel F&B article

June 2017

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How designing your kitchen space correctly can directly affect the customer experience.

During a busy service, there is nothing more frustrating than when someone or something is slowing you and your kitchen team down. In the heat of a lunchtime shift, head chefs need to be on the ball, dishing out orders and making sure everything runs like clockwork. They cannot afford a snarl-up in the warewashing area, meaning a shortage of plates and cooking utensils coming through the system.

They cannot afford chefs overcrowding on the pass, leading to incorrect orders, confusion and ultimately customer dissatisfaction.Therefore the kitchen design and layout of the space is absolutely critical. So where do you start?

Bob Wood, director, DC Warewashing & Icemaking Systems, says that you need to consider the process and workflow before locating warewashing machines in the design layout.

"Bottlenecks lead to reduced efficiency, increased stress and frustration levels among employees, compromised hygiene standards and health and safety issues.

"Failure to consider these factors in the design could ultimately cause downward pressure on efficiency and profitability." Wood adds that when planning a redesign, chefs should consider a number of elements before installing a glasswasher or dishwasher.

"Avoid installing machines near a door or narrow walkway," he says. "Ensure there is room for chemicals and external softener (if required). Consider where the dirties are going to be 'dumped' ready for washing and make sure these won't get in the way of service and don't come into contact or cross paths with cleans coming out of the machine. Install a sink next-to or close-by the machine and dump area if possible."

Read the full article in Hotel F&B magazine article June 2017 issue ...



 

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