Commercial Kitchen - Is It Worth It?
5 Major things to relate to before you decide to get yourself a commercial kitchen:
- The size of your commercial kitchen – Do you know how many people are you preparing to feed daily? 1,000? 5,000? 20,000? The answer will be the most important element in determining the size of the kitchen that you need.
- Getting Your Permit – Before you start even planning your commercial kitchen make sure that you are aware of all the permits you need in order to operate a kitchen in your area. Make sure you know all the different requirements including but not limited to: food safety, electricity, plumbing, insurance (mostly fire and injuries), hygiene, air conditioning, waste treatment, kitchen lightning, building inspection (cabinets, ovens, sinks etc) and many more.
Remember – you are building your kitchen for the permits as you are building it for you business.
- Storage – Storage will take a big portion of your commercial kitchen: vegetable storage, cleaning materials storage, frozen food storage, cooked food storage, cookware storage etc.
- Coolers & Freezers – As you’ll soon learn, if you don’t know it already – every type of food (vegetables, fish, meat, eggs etc) and every step in the manufacturing process (frozen food, raw food, semi cooked food, cooked food) needs its own cooling and freezing solutions.
If you are planning to produce only one type of food or only frozen food for example – that will influence your kitchens plan.
- Departments – According to the variety of food that you are going to produce you’ll need to build the appropriate departments (in a future post I will specify what each department needs):
- Salads & Vegetables processing department
- The cooking department
- Stuffed food department (mushrooms, peppers, cabbage etc.)
- Meat processing department
- Fish processing department
- Packing & delivery department
- Waste treatment & cleaning department
A commercial kitchen isn’t an easy business but if it runs in your blood then you’ll overcome all the obstacles and you’ll run a commercial kitchen that you can be proud of!
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