How to organise your workspace for better commercial kitchen equipment usage?
High-quality service and delectable food are critical to a satisfied patron in hotels, restaurants and other dining establishments. You can achieve both these things only when you purposefully organise your commercial kitchen equipment and clean & maintain them frequently, which is especially crucial during rush hours. A disorderly industrial pantry can’t serve its customers well, resulting in dissatisfaction. However, the outcome is not limited to the users and could be fatal for the staff and the establishment’s reputation. Maintaining a well-strategised pantry would significantly reduce the rate of mishaps in the workplace and help your employees deliver every customer’s order right on time. We provide some tips below to manage your work better and make your staff and customers happy.
Simco provides Commercial Salad Bars so that the customers can focus on & maintain their health. If you want to purchase this offering, go to the Simco website.
Categorise the Work Locations
The first step to organising your commercial kitchen is locating the crucial routine activities & type of cuisine to be cooked and then dividing your pantry into zones where you will prepare a specific type of food. For instance, if a particular food item is available in your establishment that your customers frequently order due to its popularity, assign a place in the kitchen where you will only prepare that delicacy. By employing this method, you can keep all the utensils and raw food ingredients required for that particular item in one place. Such a strategy also saves your cooks a lot of time and effort. Similarly, you can designate specific zones in your pantry so that your team can focus on their assigned area, helping simplify the day-to-day processes.
Keep Every Item Where It Belongs
Keeping every item in its original and logical space is the secret to a well-organised kitchen. This practice would mean that you keep frequently employed items, such as pots, pans and knives, and hang spoons next to the commercial catering equipment. This process will help you reduce the time it takes you for prep, as you won’t need to search for a specific product every time. In addition, ensure that all your condiments are kept in one location, the fresh fruits and vegetables in another region and frozen foods in a particular corner of the pantry. Also, ensure designated hubs for the large appliances such as microwaves and food processors.
Invest in Storage Shelves & Racks
It would be best not to use storage spaces like closed cupboards to keep your kitchen organised. Instead, ensure proper access and enhanced visibility by putting everything on open racks, storage bins, or suitable shelves. You will save valuable time and exertion in rush hours and everyday routines by investing in see-through or rack-based storage units. It would be better to purchase adjustable shelves from leading commercial equipment suppliers in Australia so that you can easily store items in variable quantities. In addition, you must spend your capital on walk-in freezers for things that need to be frozen or refrigerated. These appliances allow plenty of space to organise food similar to all your non-refrigerated food items.
Ensure Naming Every Product Through Labels
Labelling racks for the category of items stored in them with marking the opening and expiry date on each item will help you be more attentive in the pantry. It’ll also assist you, and your pantry staff know where each item is located, thereby avoiding confusion. For instance, if someone wants dried cumin, they will look up the spice shelf instead of the one meant for dried herbs. You can check out the related items on Simco, the leading commercial kitchen equipment supplier in Sydney & Melbourne.
Simco deals in efficient items to use, cost-effective for your operations and effortless to maintain. One such offering is our Commercial Refrigeration range, which can be bought by visiting our homepage.
Employ the FIFO (First In First Out) Practice to Avoid Clutter
One of the essential appliances in your commercial kitchen is the fridge. Therefore, it’s always crucial to keep it clean and clutter-free. By splitting the food items into various segments and maintaining the newest articles right at the back, you can make it happen. Using this method, you can first use the food stored at an earlier duration, thus resulting in lesser deterioration and wastage. You must employ the FIFO (First In First Out) method for all items you store in your refrigerator, freezer, and pantry.
Put Up Safety Signs in the Workplace
Another vital step is to put up visible information boards or signs mentioning essential requirements pertaining to safety for your pantry staff and the servers who visit the pantry to collect customer orders or handle commercial kitchen equipment. The signs panels may highlight swinging doors, any foods causing possible allergies, reminders for employees to turn off the lights or wash hands, good direction signs if your kitchen is too big, or the general safety guidelines. These informational signboards would protect your employees from potential injuries while helping them keep the pantry area organised even during rush hours.
https://simcogroup.com.au/blog/post/7-tips-to-refurbish-your-commercial-kitchen-enterprise
Put Small Appliances at a Place Where You Can Reach Them
Most pantry owners agree that there never seems to be enough space in a commercial kitchen for everything you need. Most industrial pantries seem to suffer from this problem, but that's not the only point. Every staff wants to do more with the storage area when the discussion regarding organising your industrial pantry is done. One effective method to implement this practice is hanging some of your most frequently employed small equipment within easy access. These products can be cooking utensils, pots, or pans used often. Hanging these items near your cooking area can help you significantly reduce your prep time due to the effortless access you get for each utensil. This process also helps open up valuable shelf storage space within your storage units.
Pay Special Attention to Storing Knives
It is a challenging task to ensure knife security in a commercial kitchen. Most pantries include multiple people with varied tasks running everywhere in a rush and not necessarily paying full attention. If this routine contains a dangerous and sharp object like a knife, disaster is not far away. These products are a crucial tool in most pantries. Therefore, you can't accomplish anything without their assistance. But you can employ some methods to make them more secure and accessible to you. One such method is to utilise a magnetic knife strip. This product gives a way to store knives easily accessible but secure and clutter-free way even for the busiest kitchens. In addition, it saves drawer space and can be safer since it's easy to get cut reaching into a messy knife drawer. You can find products of your choice on Simco, the foremost commercial kitchen equipment supplier in Brisbane & Perth.
The Commercial Gas Cooktops from Simco are among the most bought products of immense use in a commercial kitchen all over Australia. For more details on this product, visit our web page.
