Just ask a restaurant chef whether they feel like they have enough space in their kitchen, and their first reaction will be a laugh. One of the most common problems of those in the hospitality business is that the back of the house is never quite as large as it ideally should be. As a result, efficiency is disrupted, and people feel agitated. With that being said, it's crucial that commercial kitchens make the most of their existing space. The following tips may be useful in maximizing the floor space in your kitchen.
Invest in Multi-Purpose Appliances
In a commercial kitchen, appliances take up most of the space. With that being said, why not invest in something that's compact, efficient and can serve multiple purposes at the same time. Like for instance, a commercial countertop refrigerator. With such an appliance you get to have a worktop and a refrigerated storage integrated underneath it. Not only do you get to have two separate pieces of equipment in one, but it also makes work a lot more efficient. With a commercial countertop refrigerator, you'll always have all the ingredients you need within close reach. Another multi-purpose solution is using a fridge/freezer combo, instead of two separate units. Such versatile solutions can certainly reduce the number of appliances you have in your kitchen without affecting functionality.
Use Vertical Space
If you have no free floor space left to work with, think vertical! You can always use every centimetre of your walls without disrupting the floor space. Consider a variety of vertical storage solutions such as cabinets and shelves, which can be used to house different tools and equipment. Magnetic strips and hooks on the walls are a great way to store knives and other commonly used kitchen utensils. Cutting boards, trays, or sheet pans, organized vertically under or above the counter will always be right at hand when needed.
Support an Efficient Flow of Movement
Sure, you might get a lot of room if you put your fridge in the far corner, but if you have to walk there every time you need something, you're going to lose time and disrupt the movement in the kitchen. With that being said, it's important to place the most used equipment within close reach. For instance, a commercial countertop refrigerator allows you to have instant access to your ingredients while you're working on a dish.
Clear Away the Clutter
A commercial kitchen that's been in the business for a while has probably stocked up on equipment and tools some of which have become obsolete over time. Consider arranging a meeting with your staff to go over your equipment and discuss what's useful and what is just a waste of space. If you have any things in your kitchen that you haven't used in a while nor plan to, either get rid of them or place them in a storage unit outside of your precious kitchen space. The only unused item in your kitchen should be the fire extinguisher.
