Organize Your Commercial Kitchen with These Simple Steps

The key to a satisfied customer in hotels and restaurants is quick service and preparing high-quality food. Both of these are possible only when the kitchen is highly organized and well-maintained, especially during rush hours. A messy commercial kitchen doesn’t just result in unhappy customers, it can also be potent for your employees and the reputation of your restaurant. Having a well-planned kitchen would considerably lower the rate of mishaps in the workplace and help your staff deliver every customer’s order right on time.

Here’s a 6-step formula that’ll help you maintain your commercial kitchen in a highly organized manner.

Step 1: Designate Work Areas

 The first step to organizing your commercial kitchen is by identifying the main everyday tasks and type of food prepared and then segregating your kitchen into areas where that type of food will be made. For example, if your customers frequently order a food item that your restaurant is famous for, then assign an area in the kitchen where only that item will be cooked. This way, all the cookware and raw ingredients required for that particular delicacy will be kept in one place, thus, saving your chefs a lot of time and effort. Likely, you can assign particular zones in your kitchen so that your staff can focus on their designated area, helping streamline the day-to-day processes.

Step 2: Keep Everything in Its Rightful Place

The secret to a well-organized kitchen is keeping everything in its pre-allotted space. This would mean that you keep frequently used items within easy reaches, such as hanging up ladles, pots, pans, and knives right next to the commercial cooking range. It will help you cut down on the prep as you won’t need to go hunting for a particular utensil every time. Other than this, ensure that all your spices are stored in one area, the fresh vegetables and fruits in another region, frozen foods in a particular corner of the kitchen, and ensure designated corners for the big appliances such as microwaves, food processors, etc.

Step 3: Buy Storage Utilities

To keep your kitchen organized, you must let go of the concept of closed cabinets and instead place everything on open shelves, storage bins, or appropriate racks to ensure easier access and clear visibility. Investing in see-through or rack-based storage units will save you a lot of time and effort in rush hours and everyday routines. It would be best to buy adjustable racks from leading commercial equipment suppliers in India so that you can easily store items in varying quantities. For items that need to be frozen or refrigerated, you must invest in walk-in refrigerators that allow plenty of space to organize food similar to all your non-refrigerated food items.

Step 4: Label Everything

Labeling racks for the category of items stored in them along with marking the opening and expiry date on each item will help you be more vigilant in the kitchen. It’ll also help you and your kitchen staff know where exactly each item is located, avoiding confusion. For example, if someone wants dried coriander, they will look up the spice rack instead of the one meant for dried herbs.  

Step 5: Adopt the First In-First Out Analogy for your Refrigerator

The refrigerator is the most important asset in your commercial kitchen, and it’s crucial always to keep it tidy and well-organized. You can make it happen by dividing the food items into different sections and keeping the newest items right at the back. This way, food stored at an earlier date will be used first, thus resulting in lesser decay and wastage. You must use the FIFO (First In, First Out) method for all items that go into your refrigerator, freezer, and pantry. 

Step 6: Put Up Informational Signs

The last step is to put up clearly visible information boards or signs citing safety requirements and the likes for your kitchen staff as well as the waiters who frequent the kitchens to collect customer orders. The signs boards may highlight swinging doors, any foods causing possible allergies, reminders for employees to turn off the lights or wash hands, adequate 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 kitchen area organized even during rush hours.

Wrapping Up

Now that you understand the ease with which you can maintain an orderly kitchen, why not start implementing the above-shared steps right away while helping the staff improve their productivity and efficiency. Remember to always order all your kitchen equipment only from reliable catering equipment manufacturers like Riddhidisplay.com, where you’ll get a myriad of options for organizing the kitchen. They’ll also help you redesign the perfect commercial kitchen, arranging everything in a way that boosts your productivity and allows your employees to access everything quickly.