Catering Kitchens, Facilities and Design

Size and layout of a catering kitchen is determined by sales volumes and menu complexity. Your menu determines your production processes and station set-up. A kitchen needs to be properly dimensioned for anticipated volumes, and arranged for work flows from dry storage and refrigeration, to preparation, cooking, plating and service. Extraction and ventilation need careful consideration. Staff must be allowed to work efficiently in the kitchen when the restaurant is at its busiest. They need time and space to complete their tasks smoothly and to comply with health and hygiene regulations. 

In food safety terms your kitchen design must consider the circulation of staff, the paths of raw and cooked food, and the routes of clean and dirty dishes.Equipping a kitchen is a major investment. Mistakes are costly to fix but even costlier to work with. A carefully designed kitchen runs like a well oiled machine and will be rewarding in many ways, including financially.

Kitchen Optimization

Often, you can't start with a blank piece of paper when it comes to kitchen design.Delta can review equipment types and suggest layout improvements to increase throughput in existing or constrained kitchen spaces. This is about processing food efficiently from receiving through storage, preparation, cooking and service, while minimising waste and exposure to contamination. Kitchen optimisation cuts labour and food costs, and boost profits.