If you’re remodeling your restaurant’s kitchen, the last thing you want to have to do is modify or redo your plans. Not only does that means a lot of additional work when you’re already stressed about keeping the business going, but it means taking on additional days or weeks to the remodel. Before you get started, make sure you incorporate these three questions into your new design:
- How will new equipment impact the flow? The habits and routines of your kitchen staff take the status quo into consideration, and that means the whole of the status quo. The orders, the kitchen layout, the kitchen equipment, and how people work together all combine to make the established kitchen routine. Make sure you consider the impact of changing each factor on how it will change the whole, and, especially now, on how each change impacts other changes you need to make.
- Where were the slowest areas? The griddle is often the slowest part of a kitchen. Not only do ingredients need to be kept warm and freshly cooked to the right level, but cooktops can be imprecise and fluctuate, which impacts the overall time of creating a meal. If the griddle is the slowest area of your kitchen, you need a new griddle to solve this instead of a new floor plan.
- Where were the bottlenecks? Bottlenecks are formed whenever there isn’t enough space or manpower for the activity. Make sure you solve the problem with efficient lines of floor space that let people operate quickly. Also, make sure your changes incorporate the benefits of new changes and equipment so you don’t over-plan and cause new inefficiencies.
Planning your new kitchen based on previous problems and how you want to improve the flow of preparation and cooking is an excellent plan. But make sure you incorporate the time-saving elements of your new equipment into the final image instead of just planning for what was. Go to American Griddle here to get more specific specs and dimensions for a Steam Shell Griddle to really pull your organization together.