Kitchen Design Tips

Kitchen Design Tips
Hobart UK

Hobart UK

Premium Supplier 2nd October 2015

Kitchen Design Tips

Pre-planning is all important when considering the right kitchen for the specific needs of your site. Here, Paul Godfrey, Product Manager, Hobart Cooking offers his top tips on how to get your cooking operations right first time and achieve a kitchen that works harder for you and your staff.

Paul Godfrey, Product Manager, Hobart Cooking

1. We always recommend operators use a well-established manufacturer and dealer as sites want a complete package with service and spares support. Downtime of an appliance will cost a business money so it’s also important to choose a supplier with a speedy response time and parts availability.

2. Ensure your kitchen design is future proof and can adapt to future trends and increase of business demands. Design for tomorrow, not just today

3. Consider the number of Chefs who will use the kitchen appliances and, wherever possible, use multifunctional equipment which can operate throughout the day. Don’t purchase an appliance if its usage is going to be minimal.

4. Consider work flows and zones to ensure efficiency from the team. A chef cannot operate efficiently without the following four areas: preparation, storage, cooking and dressing.

5. A common mistake is to create a pass too small for use. Design and create a pass as long as possible as it’s the main hive of activity during service.

Hobart is the benchmark for quality and innovation.
To learn more, visit www.hobartuk.com or call 0844 888 7777
ENDS

Press Office Contact Details
Sam Rooke or Nick Clancy, Jellybean Creative Solutions
Tel: 01372 227950 | Email: [email protected] or [email protected]

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you