The Role of a Restaurant Kitchen

The kitchen is the heart of your restaurant, though this is neglected at the expense of interior design and ambience for the sitting area but this is where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given shift, so it’s important to be organized. A place for everything and everything in its place. This not only saves time during the busy rushes, it helps keep the kitchen, neat, clean and organized.

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Know the Differences in Commercial Ovens and Ranges

Commercial ovens and ranges are specifically designed for high volume cooking. Though they are one of the most expensive pieces of equipment you’ll buy, a good commercial range can last decades. The type of food on your restaurant menu will dictate what type of commercial range you’ll need.
For example, if you are going to feature several barbeque items on your menu, you will need a good size grill. If sauté dishes are a mainstay of your restaurant menu, then a six burner commercial range is ideal. Other things to consider with any kitchen stove, oven or grills, the HVAC (Heating Ventilation Air Conditioning) system, which includes hoods and fire safety. At Sheffield we will give you the support you need for your restaurant form advise, design layout, supply of equipment, installation and after sale services to ensure the activities of your restaurant continue without hitches and interruptions.

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Keep Costs Low in Your Kitchen

Having a well-planned restaurant kitchen doesn’t just keep food flowing to the dining area but it can save you money in time and waste. If you staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient. At Sheffield we will design the layout for your kitchen that will not only facilitate the work flow in your kitchen but also enhance productivity and efficiency.

Keep Your Restaurant Kitchen Clean

Nothing will ruin a restaurant’s reputation faster than a case of food poisoning. A clean kitchen is essential to any restaurant. A regular cleaning list will ensure that all staff knows what needs to be done during each shift. Setting aside scheduled time for bigger cleaning jobs each month will keep your kitchen safe for customers and staff. If your restaurant is open seven days a week, all year long, you should plan two to three days during a slow season to close and do a thorough cleaning of the entire establishment. Many cleaning jobs can be outsources to other companies, including hood cleaning, kitchen mats and uniforms.