Commissary Kitchen Layout

This kitchen does the basic mise en place or large scale operations such as banqueting and so it is very important to have a well spaced work area as there would be heavy movement of staff.

Commissary kitchen layout. A commissary kitchen is the backbone of the kitchen as most of the pre preparation of food is done here. This article provides a comprehensive list of the equipment needed to design a. This creates supreme efficiency and keeps. These kitchens are home to local chefs caterers food trucks product manufacturers artisans restaurateurs and more.

A commissary kitchen isn t necessarily a cost savings. The kitchen is where the heart and soul of your restaurant is. Analyzing and researching the market for your commissary kitchen. See more ideas about kitchen design commercial kitchen design commercial kitchen.

Commissary kitchen rates depend on the location but costs can range between 15 35 an hour and costs can add up over time. Commercial kitchens with layouts that are elegant including all of the restaurant equipment that chefs need exactly where they need them are essential to a restaurant s success. Similarly josh s commissary kitchen has helped grow his catering business. Jun 2 2019 explore jamellesimpson s board commissary kitchen on pinterest.

Simple things include ensuring there s a set down space next to deep fat fryers never siting a fryer at the end of a run and always allowing a minimum of 900mm corridor to the front of any cooking equipment although 1 200mm is ideal. Layout of the commissary. An island kitchen design features one main block of workspace for cooking in the center with all of the prep and serving stations and equipment along the outside perimeter. The idea is that it will allow workers to easily get around as long as there is a wide enough space around the island.

In this layout kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other allowing cooks to quickly send food down the line. Careful planning and research is required in order to ensure cost efficiency and avoid cost overruns. While this will drive down the rental. The cleaning washing and storage receiving areas can be located behind the assembly line to keep them out of the way.

Commissary kitchens allow multiple tenants or food businesses to rent or use the facility by the hour shift day week or month. He has a chef who is dedicated solely to running the commissary and catering as well as skillet street food. Workflows and safety should be the prime drivers in the layout of a professional kitchen. Control the quality of your food and beverages across concepts.