Monthly Archives: August 2016

The hub of any restaurant or catering business is undoubtedly the kitchen. While people may spend hours poring over equipment options to guarantee that the business is prepared for anything, often the design of the kitchen itself is overlooked which can have dire consequences for operations.

Getting kitchen layout right is a key element to maximising the efficiency of equipment. All pieces of kit, even refrigeration generate a certain amount of heat and so positioning units in the right site can guarantee that all pieces run to their fullest capabilities. It isn’t just equipment that benefits from considered planning; the kitchen work force could also increase productivity with a fluid cook line in place. With each section flowing to the next in a logical advancement, operations become streamlined and ultimately more productive.