Restaurant Layout – Having an Efficient Kitchen Design
Efficiency in a restaurant can make a large difference in your overall profit margin. Since profits are relatively low to begin with and employee turnover costs can often be high, finding these ways to cut back on costs is extremely important to the successful operation of a business. By organizing your restaurant, you will maximize crew efficiency and also help avoid accidents while they are working.
Maximizing Crew Efficiency
Kitchen design can have a large impact on the performance of your staff. If you have the trays in a certain place, the spices in another place, sauces in another, the freezer by the cooler, etc., it helps to keep everything much more organized. Consider putting matching items next to each other. For example, if you are a hamburger restaurant you might have the stove positioned between the patties and the buns for an easier transition and then put the other ingredients at the end.
Perhaps just as important, a good organizational strategy in the kitchen will help ensure that your servers do not run into each other or that nothing gets mixed up in the kitchen. This is especially important with the food sensitivity of many eaters today. If your chefs end up mixing up certain ingredients you could have problems that require a restaurant attorney rather than just a simple cleanup.
How Should You Start?
Ideally, you will plan the restaurant layout prior to opening your doors, but if you have already started serving customers and wish to streamline the operation going forward, you still have the opportunity to make changes. The key is to take one step at a time, paying some of your employees to work overnight and rearrange the kitchen in the proper fashion. Make sure that everything has its place and that like items are near like items.
An efficient kitchen layout can make a big difference in the productivity of your staff and help avoid unnecessary accidents that might occur. Don’t let yourself neglect this important step when planning the opening of your restaurant. When you find that you have questions about the kitchen arrangement or other aspects of your restaurant layout and wish to consult with a Boston restaurant attorney on the best ways to ensure you use the proper strategy, contact Lewis Sassoon of Sassoon & Cymrot for individual guidance and consultation.