1. PLANNING & UTILIZING AN EFFICIENT SPACE
KITCHEN SET-UP
PLANNING & UTILIZING AN EFFICIENT SPACE

2. FACTORS PERFORMANCE AND FUNCTIONALITY MAINTENANCE AND RELIABILITY
EMPLOYEE SKILL LEVEL AND PRODUCTION NEEDS OF THE MENU
CURRENT AND FUTURE EQUIPMENT REQUIREMENTS
TECHNOLOGY
HAACP PROCEDURES
INNOVATIONS

3. DESIGN EASY TO CLEAN SURFACES FLOOR DRAINS SYSTEM ACCOMMODATIONS
ELECTRICAL
PLUMBING

4. LAYOUT DETERMINES HOW YOU WILL RUN YOUR KITCHEN ALWAYS THINK OF FLOW
PROXIMITY & FLOW
4 MAJOR AREAS
RECEIVING & STORAGE
CLEAN-UP
PRODUCTION
ASSEMBLY

5. RECEIVING & STORAGE
LOCATE STORAGE AREAS NEAR DELIVERY DOORS AND LOADING DOCKS
BE AWARE OF CONTAMINATION AND TEMPERATURE
AVOID DISRUPTION TO OTHER DUTIES
CATERING OPERATIONS SHOULD HAVE WALK-INS NEED LOADING AREAS

6. CLEAN-UP SOILED DISHES AWAY FROM PRODUCTION AREAS TO KEEP
BE SURE TRAFFIC DOESN’T INTERFERE OR CAUSE SAFETY ISSUES
TYPICALLY 3 BAY SINK
WASH /RINSE/ SANITIZE

7. PRODUCTION HOT AND COLD AREAS SHOULD BE SEPARATE FLOW: COLD FOODS TO
REFRIGERATOR
HOT FOOD TO WARMING AREA/LAMPS

8. ASSEMBLY PLATING AREA WORKS BEST IN ASSEMBLY LINE FASHION ($$)
PREP TABLES
STAINLESS STEEL SURFACES ARE IDEAL
MULTIPLE ARRANGEMENTS
WHEELS
LOCKS

9. ESSENTIAL EQUIPMENT WAY TO DETERMINE NEEDS BASE YOUR DECISIONS ON :
MENU DESIGN
REVIEW RECIPES
ENVISION OPERATION & STAFF
BASE YOUR DECISIONS ON :
MENU ITEMS BUILDING
PREPARATIONS CODES
VOLUME BUDGET

10. EQUIPMENT FOR PREPARATION
KITCHEN SCALES
BLENDERS
MIXING BOWLS
KNIVES
THERMOMETERS
BAKING EQUIPMENT
MIXERS
GRILLS
SKILLETS
STEAMERS
REFRIGERATORS
PROCESSORS
VCM
CHOPPERS
SLICERS
PEELERS
SHREDDERS
DEEP FRYERS
KETTLES
OVENS
CUTTING BOARDS
TABLES

11. EQUIPMENT FOR HOLDING ASSEMBLING & SERVING
CABINETS
BOXES
PLATE TREES
CADDIES
STEAM TABLES
SAUCE GUNS
UTENSILS
CONVEYOR UNIT
SERVING PIECES
HOTEL PANS

12. RECEIVING REVIEW DELIVERIES CHECK INVOICES ENSURE QUALITY
FOLLOW-UP WITH INCONSISTENCIES
MAINTAIN SUPPLIER RELATIONS

13. STORAGE 4 CATEGORIES LIQUOR & SPIRITS DRY STORAGE COLD STORAGE FROZEN
KEEP PERIODIC INVENTORIES
AIRTIGHT CONTAINERS
PESTS/FRESHNESS
LABELS & DATES
FIFO
CONTAMINATION

14. OBTAINING EQUIPMENT BUY NEW, RECONDITIONED, TECHNOLOGY LEASE
RENT WITH OPTION TO BUY
RENTING
IDEAL FOR TEMPORARY USE SERVICEWARE
ACTIVITY: MAKE A TABLE OF ADV & DISADVANTAGES OF THE 3 OPTIONS
TAKE INTO ACCOUNT PARTS, EFFICIENCY, SPACE, ETC.