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6 0 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A R C H / A P R I L 2 0 1 7 10 Kitchen Design Best Practices Mongolian grills and woks bring excite- ment to a display kitchen, yet they often require strong and often expensive ventila- tion. Many kitchens now feature induction cooktops and ventless fryers and grills to balance out the exhaust demands. Kitchens must also include enough aisle space for team members to move and operate equipment efficiently. "À la carte cooking and traffic aisles should be separate," Carlson says. "In the back of the house, traffic aisles should be separate and perpendicular if possible so large carts can move easily. 6. Determine staffing requirements. "It's one thing to determine theoretically how many people should be working in the kitchen and quite another to realistically appraise an operation and determine how many people are actu- ally needed and how much space they require," Carlson says. "I think it's always preferable to have more space than too little space. Shelving is crucial and especially in tight spaces. The more overshelves you can put in, the better. Be careful to place undershelves high enough so whatever's resting on them won't get dirty from the floor." On à la carte lines, Carlson says, position the pass-thru shelf low enough so the chef can see through it to see how their colleagues plate menu items. 7. Identify utility specifications and related space constraints. For each piece of equipment, determine utility specifications for electric and gas, water connection, water pressure and drain requirements. Also, determine hood depth requirements, mounting surfaces and building access. This will help identify how much space the kitchen will require. Building in flexibility is crucial to support menu changes. "At one unit, we put in a spreader between the chargrill and a six-burner range that was used for landing products and seasoning meat," Galvin says. "The menu changed to feature quesadillas, so we pulled out the table and put in a griddle. That was possible because underneath the table we had a ½-inch water line capped off, a 20-volt outlet, a 208-volt outlet and a ¾-inch gas line." Galvin also recommends dedicating one of the compartment sinks as a produce sink to satisfy health depart- ment inspectors. Support on a service line must include refrigerators and hot holding cabinets. Mobile equipment on both sides of an à la carte line allows for change-outs of equipment if the menu changes, according to Carlson, and it facilitates cleaning. 8. Don't be stingy with storage space. "Your menu, including the beverages, will determine how much refrigerator, freezer and dry storage you need," Carl- son says. "Ideally the traffic aisles from receiving to the storage areas should be separate from work aisles so deliveries don't interfere with prep." Allocate space to hold cleaning and sanitation supplies to avoid contamina- tion of food, equipment, utensils, dishes, and disposable cups and plastic cutlery. Storage rooms — refrigerated if possible — must be designated for trash. Position trash rooms so they remain separate from all incoming food and supplies to meet health codes. The frequency of deliveries also de- termines how much storage space a res- taurant requires. "Factor in the quantity of food and beverages needed for regular and holiday weekends because chances are, deliveries won't be available, or if they are, they will be very expensive," Carlson says. Aisle space for mobile carts is also important inside walk-in coolers and A colorful food display attracts customers and helps them quickly select menu items at UCSD's Goody's, designed by Tom Clarke. Photo courtesy of UC San Diego, Housing, Dining & Hospitality