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
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