1. Ask experts: Anyone who has worked in the cooking and restaurant industries is aware of the influence a commercial kitchen has on any food service business. The proper decisions in planning the kitchen can make a booming business. Setting up a brand new commercial kitchen can be an exciting but complex challenge, as well as expensive.
2. Commercial kitchen rules and regulations: Setting up a brand new commercial kitchen, It is nothing like simply making a bigger and better-equipped home kitchen. While there are local government regulations and general building requirements, these are much less demanding than those that apply if you plan to go into the catering or restaurant business. Rule number one: Start with a visit to your local council.
3. Doing research of commercial kitchen: Many people establishing a commercial kitchen are first timer. supplying are happy to give lots of advice, also have special consulting company and one-stop shop enterprise like PARTNER. you are more likely to use their operation as a one-stop shop, But how do your work out with companies' employ who will best be able to advise you? Be prepared to spend an hour or two studying what is on offer.
4. Make a list of commercial kitchen essentials: Before you approach any of these firms, develop a preliminary list. If you are opening a fast food outlet your requirements will be different from someone who wants to run a large restaurant. How many cooking stations will you need? How much deep frying will you do? How large a freezer will you require? Do you need a convection oven? Or a salamander? Will you go all-electric, all-gas, or a combination? (All-gas is generally preferred because the heat comes in and goes out almost instantly - but advantages of electricity include lower levels of secondary heat and no carbon dioxide emissions.)You may not need to buy everything before you start. Try to speak to someone who has experience in their own catering business. Before you choose any new equipment, you will need to have a strong sense of how you will use the available space. A crowded kitchen at peak cooking times can cause all manner of problems if people are getting in each other's way.
5. Commercial kitchen Installation costs: Talk to an electrician because a commercial kitchen demands a generous, reliable supply of power. You will also need a plumber. Some of your new machines will require professional installation. Don't forget to include these extras in your budget. Check the warranty conditions of all items. Energy consumption is increasingly important. Even refrigerators can vary surprisingly. It is rare to find anyone who has unlimited money to spend. As with any other business, it is vital to balance the need for good equipment with how much it costs.
6. Commercial kitchen project extra costs: As well as appliances, you will also need flooring, lighting, a ventilation system (more elaborate if you are using gas), a sprinkler system and fixtures such as benches, counters (stainless steel is best, if you can afford it) and storage areas. Importantly, work out your budget before you commit yourself to any expenditure. Keep some money in reserve so that cash flow will not be a major issue in the first few months of operation.