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With the golden opportunity of a new or refurbished kitchen ahead of you, designers at kitchen installers Carford Group say give some thought to workflows - the best equipment in the world will not give you an efficient process if it is laid out incorrectly. You need to think through flows for goods, food and for people; lean on your experience, consider what type of food you will be producing and visualise the effects of any future menu or clientele changes. Carford designer Kirsty Smith said: "Workflow is vital to avoid time-wasting and clumsy situations of food going backwards and forwards instead of in a simple flow." Start with the five main work areas: wash-up, servery, cooking, storage and food preparation (which itself can be divided into meat/fish prep and vegetable prep). Flow of goods should start with entry into stores, to checking and weighing, then into the relevant storage area. It should move easily to the prep areas, onto the cooking stations, out into the servery and back into wash-up and storage. Plan to avoid bottlenecks like using equipment with a smaller capacity than you need, or where a space is simply not wide enough to let enough people through. |
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