Kitchen Management

Kitchen Management

“Kitchen management is chef consultants who focus on working to develop recipes and menus and offer advice to restaurants, food producers, caters, and other businesses in the culinary industry.”

The restaurant’s kitchen is the heart of the establishment. It is in the kitchen, under the leadership of the chef, the magic of taste and presentation of dishes are born. And the chef himself can be compared to a conductor who masterfully directs, ensures harmony and perfection of the cook teamwork.

It is worth remembering that the key person of every food establishment is the guest. It is his aesthetic and gastronomic preferences that must be satisfied after visiting the restaurant. And if an experienced designer can create the atmosphere of an institution, then delicious cuisine is exclusively the territory of the chef. The quality of dishes, the well-coordinated work of the entire kitchen, and the speed of serving guests depend only on him.

Often, chefs are selected earlier than the location is determined, design, and the idea of the menu of the future restaurant.

How to launch a restaurant kitchen?

The kitchen is the heart of the restaurant; the success of the establishment depends on the correct organization of work. During the construction and launch phase, there are many factors to consider:

Kitchen size

The size of the kitchen must necessarily correspond to the class of your institution (restaurant, café, canteen, buffet, etc.) and the number of seats. If you position your establishment as a restaurant, then you must provide the following dimensions of the kitchen:

• up to 50 seats -100 m2 for the kitchen area.
• for each subsequent seat after 100 – 0.78 m2

Placement of workshop

Workshops in the structure of the kitchen should ensure the sequence of technological processes for processing products with a minimum length of functional connections and the absence of intersection of technological and transport streams.

Dispenser area

The distribution line in catering establishments and waiters must have a direct connection with the hot and cold lines, the bread cutting room, service set, washing tableware, and buffet through technological or doorways.

Walls and floors

In order for the restaurant to work as comfortably as possible, it is recommended to paint the walls, partitions, structures, and equipment in the kitchen in light cold colors so that the environment does not put pressure on the staff.

Sanitation requirements

Preparation, storage, and serving of food must be carried out in accordance with the HACCP standards.

Kitchen architecture phase

• Drawing up a sketch of the project taking into account the technical characteristics of the premises
• Approval of the sketch with the customer
• Providing the customer with a finished project with a diagram of the technical process and technological flows of raw materials and finished products.
• Providing the customer with the specification of the required equipment

Types of architectural kitchen plans

• Equipment planning solutions
• Heating, ventilation, and air conditioning
• Architectural solutions
• Water supply and sewerage
• Electrical equipment

Opening and managing the kitchen is an important phase in any restaurant that requires involving multiple specialists to make sure everything is done according to the concept and law.

Proriat Hospitality Partners and our experts provide services a new or existed restaurant might need at any phase of its development.

If you decided to open a restaurant and you have got already the concept. We invite you to our real estate platform (Proriat HoReCa Real Estate) where you can find the right location for your future project.

Please check out our bar development services in the Bar Management category

Kitchen Management is your hospitality solution to open and run your restaurant efficiently.