Ergonomic Kitchen & Buffet Flow Optimisation
Our kitchen layouts are engineered around the six Certified Food Service Professionals (CFSP) principles to maximize efficiency and return on investment
what we do
Full kitchen and buffet designs based on the amount of pax needed to make the client successful.
All designs can be versatile enabling the client to change the menu or theme as and when it is required.
When
designing with Roff Consultancy we take into consideration any future growth
with very little capital outlay.
Before you
start designing your restaurant's kitchen, you need to think about work flow
and the essential pieces in your kitchen because different restaurant
concepts will have different needs. For example, a contemporary bistro
will need different equipment and designs than a fast-food establishment. As a
result, before you start planning any kitchen layouts, you should consider all
of the equipment your restaurant will need, all of the essential stations, and
how food will flow through your kitchen
Six Principles of Commercial Kitchens
Regardless of what type of food service establishment you
have, there are several objectives for designing a kitchen properly. According
to the Certified Food Service Professionals handbook, there are six guidelines
you should follow when creating a commercial kitchen design:
· Flexibility
and Modularity
· Simplicity
· Flow of
Materials and Personnel
· Ease of
Sanitation
· Ease of
Supervision
· Space
Efficiency