Commercial Kitchen Workflow Tips
If the commercial kitchen is a theatre, then the stage needs to be set to allow every chef to perform their role. In the high-energy, high-stakes environment of a commercial kitchen, workflow is what enables chefs to be efficient and produce food to a consistently high standard.
Here are a few ways to improve workflow in a commercial kitchen.
Minimise the movement chefs require to complete tasks
One thing that can slow down various processes is when chefs need to run from one part of the kitchen to another during prep or service. By separating your commercial kitchen into zones, and considering which equipment is needed for each station, you can group your cooking equipment into a more logical set up.
The range of Waldorf Bold restaurant equipment makes it easy to achieve a more efficient commercial kitchen layout. The modular design means you can arrange your bench tops, grills, cook tops, ovens and salamanders so that staff spend less time running around during service and more time focusing on the task at hand.
Create clear walkways
When chefs do need to cross from one part of the kitchen to another, whether they’re going to the cool room or grabbing something from the pantry, do they have a clear path? A kitchen where chefs have to squeeze past equipment or other staff members is not only inconvenient, it can also be dangerous.
Slips and trips account for thousands of workplace injuries per year, and are one of the main causes of injury in a commercial kitchen. They can often be caused by uneven flooring, trailing cables and poorly located equipment. With the Waldorf Bold range, you can ensure the modules sit flush alongside each other, lessening the risk of staff bumping into protruding equipment.
By locating and removing obstructions along the paths a chef needs to take from one part of the kitchen to another, you can minimise the risk of accidents while improving efficiency.
Plan for efficiency from the start
Even if you’ve been in the catering business a while, it doesn’t mean you’ll be able to design an efficient restaurant kitchen layout on your own. Fortunately, Moffat IQ can provide additional support during the critical design phases to enable businesses to create a space conducive to good workflow.
Moffat IQ is a free service, where we put you in touch with a food service professional in your field, allowing you to benefit from a wealth of knowledge and experience during the complicated process of setting up an efficient commercial kitchen.
Finally, like to know more?
Our Moffat team can help you meet your specific objectives for your commercial kitchen, that may be to increase food production, hold food for longer or expand your menu items. Book a FREE consultation get in touch with our expert team today.
