In this uncertain business climate, the only thing we can be sure of is the fact that nothing’s certain. The face of the business world has changed so much in recent years that it’s impossible to predict. Which is why many are falling back on secure enterprises. At the moment, one of the safest options available seems to be the food business.
While even this is seeing significant changes, you can always rest easy that people need to eat. Issues such as Brexit may have caused many of us to tighten our belts through fear. But, people still find time to go out and eat in restaurants. Even those willing to skimp in other areas splash a shocking amount on meals out and takeaways.
Which means that, if you’re considering opening a new business, a restaurant would probably be a good way to go. It’s undoubtedly one of the most successful startups on offer, with only 59% of new restaurants failing in the first three years. But, that doesn’t mean it’s all plain sailing. When dealing with food, it’s essential you prepare a kitchen fit for health and safety inspections. Lucky for you, we’re going to look at how you can do that. Here are the essentials no new restaurant owner can afford to skip in their kitchen.
Proper ventilation should be your first priority. While you may think this is an afterthought, you couldn’t be more wrong. In fact, this is mandatory for any commercial kitchen. So, extractor fans should be your first port of call. Before buying, you also need to ensure your chosen model meets current regulations. As of writing, it’s mandatory to have an interlocking system, and a gas cut off in case of malfunctions. Keep an eye on changing policies, and make sure you’re always one step ahead of the law.
An ordered kitchen
During your kitchen design, ensure that you’re developing an ordered plan with set prep areas. Cross contamination is a big no-go in commercial eating. While you may use the same kitchen side for everything at home, doing the same in your restaurant will cost you. Instead, develop separate stations for prep of everything from veg, to meat and fish. You should highlight these using colour coding systems or even floor markings. When you get your equipment in, you can label it using those colours to ensure no confusion.
Obviously, cleanliness should also be a priority. A dirty kitchen won’t stay open for long. All food businesses are liable for unannounced food inspections, especially in the early stages. So, get on top of this during the design stages. Think about the material of your surfaces. Most commercial kitchens opt for something like aluminium, which is easy to wipe clean. Think, too, about installing commercial dishwashers. While these can set you back a bit, they ensure cleaning is quick and thorough. They also save you having piles of dirty dishes on the side, which are sure to attract vermin.