THE IMPOTANCE OF "MENU PLANING AND COMMERCIAL KITCHEN DESIGNING" IN YOUR FOOD BUSINESS ? ( RESTAURANT/HOTEL/RESORT/CATERING SERVICES)

THE, Food industry ! A high risk business proposition! You've got a lofty level of competition and lots of details to perfect.

Starting a new business takes lot of work, but with expert ( advice) planning you can start your new business. Starting a business involves juggling many moving parts moving and feel like a difficult undertaking. It is obvious, new business opening feel like a daunting task, However this industry continues to grow and food service trends continue to diversify there is a always a plenty of room to dive in.

For example, whether you're opening your first restaurant, opening your second or renovating existing one ? 

An efficient commercial kitchen design and authentic menu planning should be high on your list of priorities. The kitchen is the place which is known as the "HEART & SOUL' OF your business. It is a place for preparing food items and the staff that create it "  "Your potential guests don't come to your place for what you are showing them but they will surely often visit your place what's new you are offering to them." THE  NUMBER 1 SUCCESS MANTRA OF THE HOUSPITALITY INDUSTRY. 

Designing your fourfeeted menu and Designing your commercial kitchen accordingly is a prime step in your business success phylosophy ! 

The process of optimizing your food & Beverage menu is known as menu " ENGINEERING" But most of times it is observed the type of menu are often overlooked most of the business owners. Hence it has caused in progress of the business. Most of the people may not even know how many types of menus there are ? A traditional menu defination is a list of food and drinks available for purchase or a list of food and drinks items that will be served. There are five primary forms of menus are most commonly used are # A La Carte menu , # Static menu # Du Jour menu # Cycle menu# Fixed menu.

1) A La Carte : This type menu lists prices of the items are mentioned separately while prices are tend to high and have more flexibility, guests can choose individually and combined them any way they want. A la carte is a French phrase and that translate literally as by the "CARD". Which is roughly as according to the "MENU" 

2) Static menu : This is a large menu typically divided into categories and that doesn't change very often. The idea behind using static menu to promote guest experience.

3) Du jour menu : du jour means in French " Changes daily on the availability what the chef prepared the phrase also indicate in the trend of " Of The Day" " Today's Special"

4) Cycle menu : It is known as part of the menu and the menu that provides repeated options over a specific period of time. The defination is fairly intuitive given as a name for example,  Think of a "SANDWICH SHOP" that offers certain sandwiches on specific day for monday the other on Tuesday and so on for the rest of the week after completing the cycle menu are often used for basic two reasons one is that the cooking operations is relatively small and doesn't have the reasons to cook- to- order items of larger menu and second is for daily special like " HAPPY HOURS DAY" 

5) Fixed menu : A menu with fixed few options and at fixed total price. It is also called as " SET MENU"  

There are two common types of menu one

# Table d' hote and the other Prix Fix Menu.

# Table d'hote menu offers a choice of appetizers, entrees and desserts all at fixed total price it is like a set menu.

# Commen table d' hote this menu set-up has choosing a lunch or dinner with one appetizer from two options and one entry from two or three options where total price doesn't change.

Planning for menu is concerned with the local market availability and opportunity to brand your business next level. A success of the business depends how you manage all to sustain your business growth.

Once understand what you are planning to offer your most potential guests you are all set for your commercial kitchen design.

Commercial kitchens with layouts that are elegant, including all of the equipments that your Chef's need and exactly where they need them this all will responsible in the process of first and foremost your business success.

Plus the technology such as kitchen display systems that helps kitchen workflow rather than hinder them can improve efficiency tenfold.

No doubt ! There is lot to consider when designing your commercial kitchen .

Now let's dive into know more from where to start ? What to consider ? Which one of those outlets are engaged in setting a great example with their innovative commercial kitchen layouts.

Where to start ? When designing a commercial kitchen there are plenty of requirements are required.

Before we dive into the factors to consider when planning for commercial kitchen design you will have to understand the process of commercial kitchen design.

The process includes several process of factors.

We consider all these factors prioritily with the perpouse of maintaining hygiene standards.

YOUR STEP 1) INVOLVE YOUR CHEF : It is absolutely imperative that your Chef is involved in the design process. Remember your " CHEF KNOWS" your menu better than you do ! So they understand the kind of space that the back- of - house teams need to be efficient. While you may want to get consultant or want to get expert disigners and front - of - house teams involved but the most important input you can gather is from your Chef .

Reference : According to the famous Chef " Jet Tila" in a Interview with the " Kraemer Edge' Say's " No input from chef's usually means a few things; First the wrong equipment for your business, second ! The ratio of kitchen to the front of the house is off !" And that's usually means not enough space in the kitchen and third the flow of kitchen is absolutely wrong." 

YOUR STEP 2 DESIGN YOUR MENU , LET THE CHEF KNOW YOUR MENU : You can't design your kitchen without a menu. So menu planning and development should be at "CRUX" of your kitchen design process.

# Make a list of all relevant items on your menu with all the specific ingredients involved in each item process.

For example (  The list will vary as per your requirements ) i.e. Segment your each session , Breakfast / Lunch/Hi-tea/ Dinner.

Then write down each and every step required to make each menu items, including which equipments needs to be used when.

This information can provide you better ideas to decide where to place your ovens, prep. Stations, refrigerator, grinders and mixers etc. Accordingly.

YOUR STEP THINK ABOUT WHAT YOU NEED AND WHAT YOU DON'T NEED !

Remember kitchen can get cluttered fast, 

# Think about how you can make each piece of equipment in the kitchen work double time.

For example, if you are in the process of designing your commercial kitchen for South Indian food cussing ? 

* Can one single grinder can make impression use to blend masalas, chutney and Attas ? Or would it be best having three Instead of one.

# Take a detailed measurements of equipment for food prep, display, refrigeration and storage and beruthless when deciding what important. Make sure you have maintained preferred distance while walking in of , free standing cold storage equipments ? YOU CAN'T HAVE BOTH .

YOUR STEP 4 RESEARCH FOR LOCAL HEALTH & HYGIENE CODES 

Remember, food regulations and licenses vary State to State , and are absolutely crucial to consider while designing a commercial kitchen which includes, health codes, fire codes, employees safety codes, hygiene standards and more must to met.

# Regulations may govern the distance between food prep. Station to sinks and disposable drains. 

# The illustration of vents and grease traps the size and temperature capacity & requirements of hot water tanks and the design and location of food storage areas.

You are suggested to review all license and permits involved in designing a commercial kitchen especially in your state.

Here's a comprehensive list of State food service codes and regulations by state to start.

10 FACTORS TO CONSIDER IN YOUR COMMERCIAL KITCHEN FLOOR PLAN.

Ok, Now you are ready to employ down with your with your design and outline your commercial kitchen floor plan.

There are many factors to consider.

For example,  Commercial kitchens are the same but differs when especially between different commercial types.

#A ) FULL SERVICE : ( IN Commercial Catering Services) 

#B) QUICK SERVICE : ( In Restaurant Concept Commercial kitchens designs) 

However, there are certain factors that any back of house design should consider as per the type of commercial kitchen. 

They are as follows :

#1) FLEXIBILITY & SPACE EFFICIENCY : Your commercial kitchen design should compliment with your menu and should be flexible enough as your menu. Does your kitchen have daily specials ? Do you have planned menu ? Or does your kitchen employ routine exotic menu.

If you have exotic menu then do you change your menu every alternate week/ or even every season ? It's involved with your menu data base by your side.

Having a commercial kitchen that is innovative & modular- with equipment on wheels or workstations that can be used for multiple tasks- which will help you use the available space more efficiently ? 

#2) SIMPLICITY OF YOUR ROUTINE WORKFLOW : Think? How can you make your kitchen as simple enough as that as "DONKEY COOK" could make over your meals ? Don't take it other way ! I know may be that fly in the face of all the health codes. We mentioned earlier, but the idea still stands over, close your kitchen shouldn't be confusing to navigate in moving while in different parts of preparation, serving space ( and money) by only using the equipment you need.

And think about where you are placing certain stations to make your kitchen  workflow ( smoothly) from expo to line cooks to exe. Chef - easy.

#3) SMOOTH KITCHEN OPERATIONS : 

Most of the kittens we have seen, often see needs to be digonestic ( chautic) when it's the nature of kitchen with rush of being chef's 

We suggest to refer : Chef, cris Hill talks about his rush in " Garnish Podcast" 

However, The best kitchens use this digonests to their advantages."

Webstaurantstore recommends you to design your kitchen with areas functioning, cleaning, maintaining storage and inventory, raw material pre- processing - processing and then to the food preparation, food cooking to cooked food storage and food service.

Remember in this layout, the wastage despicable and cleaning, material pre- processing and processing is expected far away from your prep.stations and cooked food will exist from the kitchen is in one side while durty crockery and cutlery, ponds & dishes will enter the kitchen on another side.

#4) FOOD SAFETY, FOOD SANITATION AND HYGIENE : 

According to "Aristair" , Having insufficient wash stations is one of the biggest mistake you can make while designing a commercial kitchen, while planning consider the size of drain boards, racks and dressing tables, and take into account the volume of cutlery, crockery, dishes, glasses and trays, service components like Sault paper, bill folders, souces etc.that will accumulate throughout your busiest day, as well as the capacity of the sinks at dishwashers.

Remember that , every area of your kitchen should employ in emphasising the food safety and hygiene standards in Catering health codes.

While fun part of designing commercial kitchen may be the cooking and prep areas the adequate cleaning stations are just as important. In the process think deep through where your dirty will pile up as where you can place your clean dishes after waiping up so they are easy to find and easy to reach while plating food.

#5) BRIEFING, SUPERVISION & TRAINING

There should be always enough space available in your back of the house from where your " EXECUTIVE CHEF" can easily visualise what's exactly is happening in your kitchen, so he can supervise and train your new staff to conduct briefing sessions with line cooks,sous chef and other back house employees.

Hiring and retaining good quality staff is crucial and important aspect in your success of the business.

# Over 60% of commercial kitchen serveyed in 2019 on the restaurant success reports. In the report it is observed that the many businesses fail with seven of the surprisingly commen factors. And the common issue was with hiring wrong people and low quality manpower. 

So drafting & creating an incentive based program for the promotion in the back house is extremely important and owners should treat as (FOUNDATION) base of success in your business. The commercial kitchen design should possess a leave walking room for executive chef supervise every thing that is going on.

#6) EMPLOYEES ENERGY AND EFFICIENCY : commercial kitchen does require lot of power, in fact, high percentage of your business budget could be devoted to energy costs.

Food service equipment & supplies suggests " Strategically planning" while placing cooking equipment so that exhaust duct (HOOD) can suck ( whisk) a hot air and keeps the kitchen cooler.

Remember constructing a proper exhaust hood ( duct) is eventually costs in compair just having exhaust fans, but it is a wrong method of managing your commercial kitchen.

#7) PROPER AIR VENTILATION : In the same vein of energy efficiency it is important to consider air ventilation, indoor air quality - Fresh air circulation - will suffer if there isn't proper balance of in ventilation in your kitchen

# Keep the range fan on before your line chef's start cooking. Not mid-way through Chang the air filters in the range hood frequently .( Keep two sets of two filters) 

You should apply your commercial kitchen floor plan to include fans or air purifiers throughout the kitchen as back of the house always stays quite hot.

#8) EQUIPMENT MAINTAINENSS : The number one mistake you can make while designing a commercial kitchen? Not sharing space for maintainenss. 

For example , Imagine that there months after your opening if your oven breaks down and it is impossible for the repair man to assess the damage because of equipments or counters are too close to oven then you may need to buy another and if that's not probably not in your budget then ? ( Remember business shouldn't get suffere in a way when it's comes to the purpose of maintainenss) The investment that you make in while designing a commercial kitchen is considered as your one-time investment.

#9) INVESTING IN THE COMMERCIAL KITCHEN EQUIPMENTS : 

Here is a general list of kitchen equipments you might need wether you owned or lease your business.

The list can vary depending upon the needs of your menu 

# Range ovens# Girll # Deep fryers# freezer# Refrigerator# Saute pans# souces pans# bucket pan# stock soups pots # Backing sheets# pizza screen# pizza paddles #  Tongs# spatulas# ladles# chef knifes# mixing bowls# serving bowls# steam table# entree appetizers # and desert plats etc.

Leaving ranges, cleaning buckets, rubber floor mats, hand soap, sanitizer dispenser and fire extinguisher.

#10) DISPLAY TECHNOLOGY : The technology in your back of house should be modular, flexible and easy to use.

Many restaurants with popular tickets or chits posted to the kitchen. However kitchen display can provide maximum accuracy and increase the amount of tickets. Your kitchen should be able to with coustom routing preferences to prep.stations and fulfillment time report and integration with online order systems.

Reference , According to Chef ' Will Goodwin " of spoken cafe, " Toast KDS screens tell us exactly how long it will take to get an order to Coustemer because such order has a time on it. We've better grasp on how we're managing the line in the movement. 

We are illustrating some fine examples of commercial kitchen design, for your reference. As we've mentioned earlier every commercial kitchen is different and different commercial kitchen concepts will require different designs. So it's makes us necessary to illustrate some examples of commercial kitchens.

 # 1) Deep blue sea food Grille in Orlando FL via restaurant development+ design by  Emly Galvin with an island at the centre of the kitchen. Chef's congregate in some area and handoff from saus Chef to cook and to expo are smooth. The design also helps executive chef to supervise the entire menu creation process as they can easily walk around the island. 

#2) Roast kitchen in newyork city famous American design is popular among the quick service and fast casual restaurant like in Soloniki & Chipotle.

#3) The open live restaurant kitchen popular among the finedine restaurant the live kitchen design allows restaurant dinners to watch the chef as they prepare their meals through the glass partition as well as serving stations.

# CONCLUSION : As commercial kitchen design plans dictated by space requirements, equipments and budgets are the most important aspects of commercial kitchen layouts while ensuring proper circulation and movement of kitchen staff as well as the coustemers in the place.

DISCLAIMER : Being a professional " Chef" & Consultant in hospitality industry since last 5 years the opinions expressed in this article are the proffesional Views Of The Author, and they have a shared vision based on the research methodology and proven tatical principals. When it's comes to choosing a space we recommend leasing which allows you more flexibility in case of expanding or have other business issues and changes when first starting out.

NAME : Abhiraj Waghmare

MOBILE NO : 8830798050

EMAIL ADDRESS : waghmareabhiraj23@gmail.com.

                 THANK YOU !