Your Restaurant Design menu could be used in a variety of ways to increase revenues for your restaurant, especially if you concentrate on online delivery.
Category: commercial kitchen design
How to Control Costs and Prevent a Meltdown
Takeout and delivery are not enough. Restaurant design also needs to be thought upon to manage your restaurant finances.
Effective Steps for a Restaurant to Adapt to the Ground Realities of COVID – 19
The pandemic has forced the F&B industry to face a number of challenges, which include sharp declines in revenue, huge labor losses and finally permanent closures. Although, with the end of COVID-19, there is great hope that the restaurant experience will be back again as socializing will continue whatever be the nuances.
Kitchen Cabinet Standard Designs – Commercial Kitchen Design
When you decide to invest in a commercial kitchen design, apart from colors and shades for your interiors, you must know the sizing options available and what fits best in your kitchen, is a very important aspect to be considered. Let us design a complete guide for a basic commercial kitchen design for cabinets that […]
Risk Assessment in Commercial Kitchen – Commercial Kitchens
Risk assessment is the overall process of identifying hazards, risk analysis and risk evaluation. With the help of the process of risk assessment, today commercial kitchens can identify and prepare themselves for potential risks hence avoid catastrophic consequences that could come your way and keep safety as priority. The goal of a risk assessment plan […]
Logic Behind Colors Used in Hotel Designs – Commercial Kitchen Designs
Commercial kitchen designs are well crafted to tap the senses of the diner at the right note, as they should know exactly who their target clientele are, and hence they would design accordingly. Restaurants know this, and they take great pains to use it to send the right information. Colour, for example, is a powerful […]
Safety Protocols in Commercial Kitchen
A commercial kitchen that is well maintained with regard to cleanliness and safety protocols while preparing the food ensures your customers and employees are always safe. Many people including pregnant women or elderly are at the risk of getting sick with foodborne illnesses. Research has found that about 1 in 6 people get sick from foodborne diseases each day. And the number of deaths are 3,000 while those hospitalised are 128,000. Let us check out the safety protocols necessary to run a commercial kitchen successfully.
Mistakes to avoid in Food Court Planning
Food court design means you must have a delicious menu as this is your only communication tool with your guests to lure them to come back. The ‘menu’ introduces to your guests the best you have to offer, the best display of the eatery as well as it also strengthens your brand concept which includes […]
Ventilation in Commercial Kitchen Is Important
The ventilation system in a commercial system is of utmost importance since it is a major component of the smooth functioning of the restaurant . It is important to maintain proper control over the environment as it can affect not only the kitchen, but the dining area and other areas too. So to say commercial […]
Designing an eco friendly hotel – commercial kitchen planner
The sustainable hotel has been the model to look out for in the past few years, marking a mini revolution in sustainability and helping pave the path for a cleaner future. An entire 1% of global greenhouse emissions come from the hotel industry alone. While 1% seems like an awfully small number, think of it […]
