Tips to Organize Your Commercial Kitchen Efficiently

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Commercial kitchens are not the place for disarray. Determined by the size of the kitchen, the number of employees, and the level of production, the kitchen may be a very busy place. Unorganized operations can result in poor food quality, dissatisfied customers, and even wounded staff. Customers are very concerned about the cleanliness and order of the area in which their food is cooked, especially in this day and age of coronavirus. If you’re wondering how to organize your commercial kitchen, keep the following suggestions in mind. It is critical to examine the available space and resources, as well as how people will use the kitchen. Continue reading if you’re in the midst of designing or remodelling your commercial kitchen to discover how to arrange your commercial kitchen. Professional kitchen organization for commercial kitchens of all sizes. See how the experts do it, from workstations to shelves and storage.

Designing a Commercial Kitchen

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Because a commercial kitchen is fundamentally a workplace, it must have adequate storage space. The layout of your kitchen should be user-friendly and simple for staff members to traverse. It should not grow excessively congested or busy, as this might increase the risk of harm. That is why it is critical to take your time when designing your commercial kitchen. Racks and open shelving Place the most frequently used items in easy reach. 

Racks and Open Shelving

Open shelving is a great way to keep your commercial rack ovens kitchen organized. You’ll be able to get just what you need with open shelving instead of having to dump everything on a shelf or drawer. Open shelves and racks allow you to exhibit frequently used products in an appealing, accessible, and use-inducing manner. Your workers will be more productive if frequently used goods like ingredients, utensils, and supplies are kept at a level where they can be quickly and readily retrieved. You’ll also save time since they won’t have to waste valuable minutes hunting for what they need. Wall-mounted shelves can assist in free up counter space by making use of the vertical space above the counter that would otherwise be wasted. Consider placing shelves over other spaces, such as food preparation stations.

Organizing The Food Prep Areas

The organization is essential in a business kitchen. In fact, it is one of those factors that may make or ruin your company. If you don’t have a robust organization system in place, you might be losing valuable food prep time, which equals lost money and angry customers. Food preparation spaces require even more order than cold storage units. Creating places for food preparation is a key step in planning your commercial kitchen. These sections should have everything you’ll need to cook your cuisine, such as pans, knives, spices, and so on. Clutter can make it difficult or even unsafe for cooks and staff members to find what they are looking for. Food preparation rooms, especially in large industrial kitchens, may quickly get congested. Break down your kitchen into workstations with defined tasks to help avoid accidents and preserve efficiency—this will guarantee that everything has a place. For example, one station may just include knives and cutting boards, whilst another may only have food preparation tools.

Labelling Every Product

Labels are the first step in organizing your commercial kitchen. Cabinets, counters, walk-in coolers, and food containers all have labels. This not only maintains your commercial kitchen clean and hygienic (a top concern for health inspectors), but it also helps you to access products quickly and simply when you need them. It may appear to be excessive, but it is time well spent if it means preventing shortages or spoiling an order due to an inability to locate a component. Write down what each cabinet, drawer, and bin is for, and then attach a tag or a marker to them so you can quickly recognize their function. If you have people working in your kitchen, make sure they know where everything goes and how to use it appropriately.

Cleaning And Waste

It is just as crucial to keep your commercial kitchen clean as it is to set up workstations and store products. To begin with, filthy surfaces may be a breeding ground for germs that cause foodborne diseases. Second, even if you take care of your staff by having them wash their hands often and prepare clean foods, unsanitary circumstances can still create health issues. Third, keeping filth and grime at bay makes it simpler for workers to accomplish their tasks efficiently—and efficiency is the goal of any kitchen! Fourth, your clients will enjoy a cleaner environment, especially when it comes time to consume your meal! Do you have any idea how much garbage is generated in a commercial kitchen? Don’t worry, garbage cans are for that.

Communication With the Staff

The most important step in ensuring that your restaurant’s kitchen runs well is to solicit input from your staff on what might be improved. Every day, your restaurant’s back-of-house personnel spends all of their time working in your commercial kitchen. They know the ins and outs of the kitchen better than anyone else, so engage with your team if you’re unclear of what needs to be done to boost efficiency or what is currently working.