Check for loopholes! Before the kitchen system collapses because "the cook doesn't use it, the cook doesn't do it"

The “kitchen” is the most important area of ​​a restaurant. Because the kitchen is the heart of the restaurant's menu production process, the kitchen design process is therefore very important. Because if the kitchen is designed without considering the work processes of the people in the kitchen, or the entire chef team, there will be impacts that the entrepreneur cannot anticipate. Most SME restaurants often encounter such problems. And the following are 3 main weaknesses that are common in kitchen design and construction, leading to various problems.

Making restaurant owners feel heartbroken What are some things to watch out for so you can be careful not to let it happen to you? Click to read the following topics: • Wrong design, layout not suitable for a restaurant kitchen. • The equipment is complete, but it is not worth the actual use. • Ordering goods without a system, sometimes in short supply, sometimes in excess, losing sales opportunities, capital stuck

1. Wrong design, unsuitable layout for a restaurant kitchen. Kitchen layout is the heart of setting up the entire kitchen system. A common problem is that business owners often

Hire someone to design a kitchen layout that you are not familiar with or I have no experience in designing a restaurant kitchen before, so I might think that a general kitchen design would be fine, which is a huge mistake. There are quite a few entrepreneurs who have to spend money on overlapping kitchen construction and renovation because the kitchen they think is well-designed and looks beautiful, but when it comes time to actually work, they encounter problems such as the work flow not making the food come out slowly, the chef or cook wastes time picking up and switching positions, the space is too narrow and inconvenient, or too wide and they miss the opportunity to increase the sales area in front of the store. As a result of the kitchen being laid out without considering the work processes of the personnel in each department within the kitchen, the restaurant will have to spend more costs as a result.

So in kitchen design You should find a designer who has experience designing restaurant kitchens. And the chef should be involved in giving his opinion on the design because it must not be forgotten that the chef is the one who has to use and control the work in the kitchen; otherwise, there will have to be corrections later, which I must say is difficult and more expensive to correct. If any business operators are in the process of planning to build a restaurant kitchen, they can study how to design a kitchen from the online course on the topic. “Professional Kitchen Design” By Chef Wilment Leon To understand the restaurant kitchen design process, when talking to the design team, you will have information to discuss and prevent mistakes from the beginning.

2. The equipment is complete but the actual use is not worth it. Kitchen equipment is another issue that many new entrepreneurs have to deal with.

We have already gone bankrupt with the full arrangement. Whoever says something is good, just arrange it without considering whether the equipment is suitable for the type of food in the shop or not, whether it is necessary or not, or whether the size is too big or too small. All of these have an effect on the work and costs of the shop. Therefore, when choosing to buy kitchen equipment There should be a chef to help with the selection. Otherwise, the next problem is that if you buy the wrong size, it will be inconvenient to use. In the end, you will have to put it away and buy a new one, which will result in unnecessary expenses.

3. Ordering goods without a system, sometimes in short supply, sometimes in excess, losing sales opportunities, capital is tied up. This issue is also considered as

Mistakes in the kitchen can also happen frequently. Some restaurants will have a manager who orders ingredients, which is a normal process. However, whenever ordering ingredients each time there is no Build-to Stock system, where the ordering is done on an estimate or the same thing is ordered every time, a problem that will arise is that if sales are not good during a period, ingredients will be left in stock, becoming a wasted cost that does not generate income. Or if during a certain period of the week there are good sales but the ingredients are not ordered in advance, then the opportunity to make sales will be lost. Therefore, when ordering ingredients, the person who uses them, such as the chef, should help calculate the Build-to Stock of the ingredients when ordering, so that there are enough ingredients for sales and no leftovers, causing costs to spiral out of control.

As mentioned, the “kitchen” is an important part, like an arsenal of the shop, and the “kitchen” is the source of the largest amount of working capital. Therefore, poor kitchen management will affect costs and profits. A good kitchen must have an environment suitable for working. From picking up, holding, using equipment and ingredients, cooking is convenient and does not waste time, the placement of various equipment must be appropriate to save energy for people working in the kitchen, not to get tired quickly and too much, including the water system, electrical system, gas system, wastewater treatment system, ventilation system, storage system, stock, all of which are elements that must be taken into account. All of the matters mentioned must come from the thought process, design, and construction with an understanding of kitchen work for restaurants, otherwise it will be like this. “People who do it don’t use it, people who use it don’t do it.” there