A commercial kitchen is a very sensitive place that can be likened to a production center. It is here where food is cooked, prepared and plated before being served to customers. Kitchens are designed to handle food production while ensuring efficiency, quality, safety and hygiene of the food produced. Regardless of whether you are planning to begin supplying meals to a bunch of local shops or all grocery stores in your area, the set commercial kitchen must meet a list of requirements to ensure safe food handling which includes;
Working with your local health department is important to ensure you meet safety and hygiene standards set by the state. The inspection commences immediately after you come with your kitchen plan. Depending on the level, you are going to operate on a retail food store would be licensed by a local municipal council while a wholesale will be inspected and licensed by federal department of agriculture.
Equipping your commercial kitchen with modern equipment is equally essential. This ensures efficiency, quality and high level of hygiene. The accessories required ranges from a refrigerator which preserves food stock, industrial stoves that handles large volumes of food cooked, washing machines which will ensure cleanliness by sanitizing dishes through a series of rinsing. among others. Nonetheless, whether you are using equipment designed for home cooking, meeting sanitation and safety requirements is still not out of question.
Running a commercial kitchen single handedly and especially when serving a reasonable number of people will prove difficult, regardless where you are operating from. Employing qualified personnel will enable you to operate within the required standards, ensure efficiency (hence no delays in delivering) and protect the kitchen because it is a vulnerable place through posting of security guards. In the event you need skilled personnel to repair or clean messed up kitchens, Sustainable Restaurant Services will have the job done for you.
4. Good Management
Quality management is necessary regardless of the size of the kitchen. Good management will guarantee proper handling of resources and ensure hospitality because food industry is becoming a more competitive field. This will not only curb losses but attracts customers who would wish to be associated with the business. It is no secret that even for a small kitchen, quality management is needed to control expenditure while ensuring profit and revenue levels set are attained.
Being a business, a commercial kitchen requires investment. The kitchen will require quality tools which should be able to handle the tight food preparation schedule. The equipment are also subject to wear and tear. Maintenance money should be available to repair or replace any broken item. Money will also be required to pay for the labor force. This might seem a lot but in the long run, your kitchen will pay off!
Coming up with a good commercial kitchen plan and being able to run it calls for dedication. Ensuring the kitchen is located in a strategic area is also important. However, observing basic kitchen rules, having a good management and ensuring quality in the food cooked will guarantee a turn towards financial success. Food safety should be met at all cost to prevent food poisoning which can result to stomach upset, disease like cholera or even death in severe cases.