Posted by Patrick Maness
If you’re a restaurateur designing a restaurant and its kitchen from scratch, you’re in luck. Not only do you get to pick your own equipment, you have the full luxury of determining the appropriate size for each room in your building and developing a layout that perfectly complements your concept.
On the other hand, if you’re operating your restaurant in an established building, you probably don’t have access to these options and, in most cases, the space available for each part of your business is predetermined. This can make creating your ideal layout difficult or even impossible, and if your building has limited kitchen space you’ll face an uphill battle to deliver the same quality product without the options that additional space provides.
In the foodservice industry we all naturally want the former, a lavish space where we can create a dream layout — our own blank canvas, if you will. More often than not, though, an established building is our reality. And if you're a restaurateur who must make do with a tiny kitchen, you’re always on the lookout for ways to get the most out of your space. That’s what this series of blogs is designed to provide.
We've crafted the next four blogs to offer solutions specifically for those restaurateurs who work with tiny kitchens and still aim to deliver big results. In this series, we’ll look at some of the most common problems tiny kitchens face and show you how you can overcome them. We'll also be covering important tiny kitchen topics, such as:
Finding the best braising pan for your business. In a tiny kitchen, it’s good to know one tool can handle all of your braising, sautéing, simmering, frying and grilling needs. This allows you to ditch that extra equipment, saving money and space. The right braising pan is a must for those who work in tiny kitchens and this blog will show you how to find the best one for your business.
Incredible, stackable, space-saving equipment. When you don’t have the space to build out, it helps if you can build up. This blog is perfect for any restaurateur looking to expand their vertical space. We’ll look at what equipment is completely stackable and offer you some other suggestions for ways you can make the most of your limited space without sacrificing the tools you need.
Maximizing your dishwashing process while minimizing the space. All of the plates and dishes your restaurant uses will eventually end up at your warewasher, and if your restaurant has a small machine there’s always the potential for a traffic jam. This blog will show you how to make the most of your warewasher space so you can keep every facet of your restaurant machine working smoothly and avoid the dreaded backlog.
What your kitchen can learn from food-truck design. Think your kitchen is small? Consider what a food-truck vendor has to work with in order to make and deliver their product. How can this example help you maximize your space? In this blog, we’ll explore the inner workings of a food truck and offer some suggestions to help you replicate their success in your tiny kitchen.
A small kitchen doesn't have to be a confining one. Instead of focusing on your space's limitations, look for ways you can maximize the opportunity instead. Your business, staff and customers will all be better off because of it.