![]() Think vertically and buy as many stackable storage and prep items as you can – from small storage bins to stackable bowls, there is a variety of space-saving options. In a small kitchen, we need to find storage space wherever we can. We can offer multiple milkshake options by using a single vanilla base with different mix-ins like cookie dough, brownie bites, syrups – instead of taking up storage space with several flavors of ice cream.”Īnd speaking of storage space… 3. “We’re finding ways to utilize the same set of ingredients to create more variance in our menu while keeping it sustainable. Redesign your menu to have fewer options and cross-utilize as many ingredients as possible in those dishes in order to save on both food costs and storage space.Ĭhad Goodwin from Eden Burger knows all about revamping menus: When you have limited storage space for ingredients, you are already paying a bit more in food costs since the option to buy items in bulk quantities isn’t there.īy having a menu with too many ingredients, you’re raising your food costs even more. Eden Burger’s narrow kitchen has gone through several layout iterations in order to improve the efficiency of their nonstop assembly line. – are within arms reach of the chef to minimize bending and turning in the tight space. Make sure that everything needed for service – kitchen tools, serving vessels, mise en place, etc. We had rearranged our kitchen last summer to reduce motion waste of people going to fridges, all the way to the back to grab cheese.”Īs far as food trucks go, you don’t always have the space to build the perfect tiny kitchen, but you can still be smart about placement. “At Eden Burger, we do an assembly line layout where most of our storage is toward the back of the kitchen, and then we get into the food prep area where we have the bun toasting station, toppings, and then fry warmer to keep fries fresh until we can send the rest of the dish out. When deciding on your kitchen layout plan, keep your menu in mind and group appliances and stations accordingly.įor example: do you regularly have two prep cooks on a shift who are both frequently in and out of the fridge? Make sure your prep stations are close to it so they are not running back and forth, creating unnecessary movement in your small space.Ĭhad Goodwin from Eden Burger, a vegan fast casual restaurant in Columbus, OH, tells us how he manages his commercial kitchen layout: ![]() While there are three main styles of restaurant kitchen layouts, it’s all about creating a space that works for your type of restaurant. ![]() By optimizing your operations, equipment, and supplies you can make a 200 square foot kitchen feel like 2,000 (almost). Working in a tight space is a challenge, but that doesn’t make it impossible. Not to mention those who don’t even have the option to build out a larger space, like food trucks, food hall tenants, or pop-ups to name a few. Unfortunately, most small business owners have to consider rent costs, space availability in larger cities, and maintenance when building out their kitchen spaces. In an ideal world, every chef would have all the kitchen space they need and desired to create their dishes in. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |