Nov
17
7:00am
Insights into Designing a Commercial Kitchen Facility
By Montgomery Group
Speaker: Mr. Suresh Kanotra, Managing Director, Sheffield Facilities Solutions
Sheffield has been at the forefront of designing and equipping a variety of commercial kitchen facilities across several entities within the hospitality and institutional segment be it those for dine-in or fast-food service restaurants, coffee shops, hotel buffet or banquet kitchens, corporate canteens or mobile food joints. Having equipped kitchens and outlets of the likes of Java Coffee House, Artcafe, Sarova Group Hotels, Nairobi Hospital and many more well-renowned entities Sheffield has gained tremendous experience and thus has been reckoned as an expert in the area of design for foodservice establishment across East Africa.
Commercial kitchens are altogether different from your regular kitchens. While an oven, stove, and some counter space sounds like enough for any of your cooking needs, this just isn’t the case. Commercial kitchens are revered for their ability to tackle any culinary problem, big or small while presenting the cook in the kitchen with all of the tools to make the job happen. How do we get to this point while designing our own commercial kitchen?
There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. In a commercial kitchen design you have to be very careful about hygiene and cleanliness, so accordingly a layout for a commercial kitchen design is made. Everyone knows you need great staff, solid equipment and a chef who knows what he or she is doing – but a vital part of your operation is the design of your commercial kitchen.
So, the subsequent presentation would touch upon several of those factors to be considered while designing an efficient commercial kitchen facility. The session would help you get a right thinking process irrespective of your individual roles and capacities in a foodservice establishment.
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