Professional kitchens: how to configure them in the best way?

Planning the upgrade of a professional kitchen is never easy. Whether due to inexperience or lack of knowledge, there is always the doubt of choosing the right equipment to include. Let's see some tips to reduce the possibility of error.

Planning the renovation of a restaurant is always a very important phase in the life of a restaurateur. Often, one decides to make this choice in order to be able to offer a higher quality service to one's customers and at the same time to be able to make the work easier for those who work in the kitchen.

When you have doubts, it is good to choose a partner who is able to answer the questions you ask in a confident and knowledgeable manner. Gastrodomus is one of the companies with the greatest experience in this sector. A highly experienced customer service, high quality products Made in Italy and a series of Opinions on Gastrodomus which make clear its commitment to following the operators who turn to this company.

Here are some tips for setting up a professional kitchen in the best possible way.

 1: Engage your staff

While the restaurant owner is the person who should have the final say, it is a good idea to involve the chef and line managers in decisions about what equipment to change and how to arrange it.

Buying the wrong equipment or placing it in a position that hinders the work during preparation or even worse during service, can be one of the biggest mistakes in a renovation. There is never enough space in the kitchen, and having problems of this kind is definitely not advisable.

The chef and the heads of the party know the menu and the needs during the service very well – in many cases better than the owner of the restaurant – and are therefore able to offer their point of view on how to furnish a kitchen in the best possible way.

2: Know your menu

You can't renovate or create a kitchen without knowing what you're going to cook in that space. So, it's good to have the final menu proposal ready; or at least a draft with the main dishes.

It is important to make a list of the main dishes that you will make, so as to understand which equipment and types of cooking you will have to use. Writing a list, step by step, of the actions to be done to make the menu is important, because it allows you to "carry out" the preparation of the dishes in a way that is similar to reality.

This information is crucial to understand where to place the equipment, refrigerators and whether it is necessary to carry out what masonry work.

3: Think about what you can eliminate

Kitchens often get cluttered very quickly, and without realizing it. Thinking about what can be eliminated is very important, to make room and have more space during the actual preparations.

Can an immersion blender be used for multiple preparations? Or can it be replaced with other more useful equipment.

Before ordering equipment, it is a good idea to get the correct measurements and use a piece of cardboard to “visualize” its footprint. In this way, you can get an idea of ​​what space it will use and how much space will remain free around it.

You can't always have all the equipment you want, but by finding compromises you can reorganize your kitchen in the best possible way.

For those who need to purchase more equipment, Gastrodomus is a company that ships without problems throughout Italy. In addition, you can benefit from free shipping even with orders of a few hundred euros. A plus point for this online restaurant equipment store, which is good not to underestimate.