20/03/2023
What, no less than inventory and equipment, affects the efficiency of the restaurant kitchen staff?
That's right, the layout of the kitchen and the stability of the floor on which the staff stand all day. Therefore, it is so important to take this into account at the stage of designing premises.
Poorly designed spaces and slippery floors where many people work with knives, fire and hot liquids can cause a lot of trouble, not to mention factors such as low productivity, loss of income and the threat of non-compliance with safety standards. So what should you pay attention to when planning a kitchen in a restaurant?
Size, space, safety and stability of the floor.
Regardless of the size and type of establishment, you must have enough space to store groceries, prepare food and order. According to the main rule of thumb, the kitchen should take up 30 to 40% of the entire space of the restaurant. The remaining 60-70% are intended for the hall, toilets, bar. Thus, it is not the actual footage of the kitchen that is important, but its proportions relative to the rest of the space.
Tell me, how satisfied are you with the design of the kitchen you work in every day? What would you like to change in your workplace?
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