A well-organized commercial kitchen improves your workflow and efficiency. It also makes keeping the kitchen clean and sanitary. That means you can spend your time cooking instead of worrying about the disorganization around you.
Getting your kitchen organized doesn’t need to be difficult. Follow these tips for organizing your kitchen so that it works for you.
It may be tempting to purchase a tool for every task, but this can result in too many kitchen gadgets to organize and handle efficiently. Consider your most important tasks and select tools that serve more than one purpose.
For example, a box grater can serve double duty for shredding cheese and veggies for soups and salads. Likewise, a hand-held immersion blender can be used to make smoothies, creamed sauces, milkshakes and even to chop nuts.
Other areas to make the cut are knives. While it may be tempting to have a knife for every job, a paring knife, serrated, slicing and chef’s knife will do the trick for all your needs.
If you are short on space, install shelves for overhead storage and hooks for storing utensils and pans. Remodeling a portion of the kitchen to create vertical storage will make your life easier and help you keep your kitchen better organized.
Instead of storing all your kitchen tools and gadgets together in large drawers, try organizing them according to use. Keeping like items together and always returning them to their rightful home makes both cooking and cleanup a breeze.
Label or color code drawers to make it easier for everyone to find what they need.
If you are short on space, you may be tempted to make due with carts and tables that aren’t really suited for kitchen use. While this may work in a pinch, it isn’t recommended.
Nearly any kitchen can be fitted with the appropriate work areas. We can work with you to construct or install sturdy work areas that take advantage of the space you have.
How your kitchen is laid out affects your efficiency. When work areas are laid out in a way that promotes a logical progression from one section to the next, you save time and energy. Now your staff won’t have to avoid dodging each other as they reach for the items they need.
This applies to the layout of your supplies, as well as the layout of food prep and serving areas. For example, if your restaurant commonly serves similar meals, like burgers, fries and pizza, an assembly line format may be the best option for you. If you serve a variety of dishes, you may find an island for prep with storage along the walls a better configuration.
Consider your needs and how you and your staff operate and arrange the kitchen to meet those needs.
If you are struggling to streamline your kitchen and dining area, contact us today. We have more than 30 years’ experience in restaurant consulting and construction and would be happy to offer suggestions for organizing your commercial kitchen.