copyright © 2014 by john wiley & sons, inc. all rights reserved. chapter 5 planning and...

Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.

Chapter 5

Planning and Equipping the Kitchen

Courtesy of Sysco

The Restaurant: From Concept to Operation, 7th Edition 1


Objectives

• After reading and studying this chapter, you should be able to: – Identify factors to consider when

planning a kitchen's layout– Discuss the benefits and drawbacks of

an open kitchen– Explain selection factors for purchasing

kitchen equipment– Identify various cooking techniques

2


Kitchen Planning

• Involves the allocation of space within the kitchen based on: – Equipment needs– Spatial relationships within the kitchen– Need to keep traffic flow to a minimum

• Overall objective:– Minimize the number of steps taken by

wait staff and kitchen personnel

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Figure 5.1 Kitchen flowCourtesy of The American Gas Association

Kitchen Flow

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Kitchen Plans

5Courtesy of the American Gas Association


Kitchen Plans



Kitchen Plans

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Kitchen Plans



Kitchen Planning (cont’d.)

• Efficiency and comfort of the staff is important to operation– Servers will take the shortest and most

convenient route– Chefs want their work organized to minimize

excess activity and unnecessary steps

• Ergonomics– Applied science of equipment design

intended to reduce staff fatigue and discomfort

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• Legislation and public policy– Standards to accommodate workers and

customers who are disabled– These standards affect foodservice design

• Designers must:– Understand the National Sanitation

Foundation standards – Apply these standards to the actions of

workers

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• Avery suggests these methods of increasing kitchen efficiency: – Use purveyors that have a wide base of supply – Use conveyors to take food to service areas– Place service stations in dining rooms with items

to reduce back-and-forth traffic– Use automatic conveyors to take racks from

dining room, through the dishwasher, and back to dining room

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Figure 5.3 Arrangement of work centers

Courtesy of Dr. Arthur C. Avery, Professor Emeritus, Purdue University

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Back of the House Green

• Ways to cut utility costs:– Induction ovens– High-speed ovens

• Purchasing equipment wisely: – Can cut energy costs 10% to 30%

• $2,500 annually in gas and electric bills

• Exhaust hoods:– High-energy user

• Use super-efficient exhaust hoods13


Open Kitchen

• Highlights the kitchen or equipment– Standard food preparation: not usually

featured• Reserved for what is glamorous: bright,

shiny ladles, stainless steel, copper utensils, etc.

– Some use under-the-counter refrigerator units to conserve space

– Area set aside for open kitchens costs about 25% more

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Open Kitchen Floor Plan

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Open Kitchen (cont’d.)

• Drawbacks:– Noise level:

• Can be reduced with acoustic tile in the ceiling

– Dining and banquet rooms: • Must feature carpet, upholstered chairs,

washable window drapes, and acoustic ceilings

– Chefs and cooks are completely exposed to customers: • Every word and gesture is visible

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Square Footage Needed

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Square Footage Needed (cont’d.)

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Square Footage Needed (cont’d.)

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Kitchen Floor Coverings

• Usually covered with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete – Nonabsorbent, easy to clean, and resistant to

abrasive cleaners

• Neoprene matting – Provides traction in water accumulation areas

• Should be covered with nonskid materials– The leading cause of restaurant accidents is

slipping and falling

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Kitchen Equipment

• Today, trends are advancing in sustainable kitchen equipment– Energy Star program

• Help homes and businesses save money and protect the environment through energy-efficient products and practice

– National Restaurant Association• Offers recommendations for reducing water

and electricity waste

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Back of the House

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© John Wiley & Sons, Inc.


Categories of Kitchen Equipment

• Include:– Receiving and storing food– Fabricating and preparing food– Preparing and processing food– Assembling, holding, and serving food– Cleaning up and sanitizing the kitchen

and kitchenware

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Select the Right Equipment

• Common questions:– Which will be the most efficient for the

menu, item by item, and for future items?

– What is the equipment’s purchase cost and operating cost?

– Should the equipment be gas or electric?

– Will it produce the food fast enough?

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Select the Right Equipment (cont’d.)

• Common questions:– Is it better to buy a large unit or two or

more smaller units?– Are replacement parts and service

readily available?– Is reliable, used equipment available?– Is more energy-efficient equipment

available?

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Match Equipment with Menu and Production Schedule

• Variables: – Projected volume of sales for each menu

item – Fixed or changing menu– Menu size – Speed of service desired– Nutritional awareness – Equipment selected

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• Include:

– Initial cost– Life expectancy and parts replacement– Cost of energy of each piece of

equipment– Cost of warm-up time

Total Cost Versus Original Cost

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Selecting the most efficient equipment

For the people and skills available•Select only pieces of equipment that are the most efficient and necessary

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Deskilling the job with equipment

• New equipment is designed to reduce or eliminate cooking skills– Conveyor broiler– Conveyor pizza oven– Automatic crepe machine– Grooved griddle– Cook chill– Sous vide

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Equipment Stars• Are selected to best prepare the

principle menu item• Include:

– Stove/oven– Deep-frying equipment– Low temperature ovens– Forced-air convection ovens– Microwave ovens– Infrared cooking equipment– Hot-food holding tables

Oven

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Heavy Cooking EquipmentRange with burners and flat top grill

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Deep FryerGrill


Advantages and disadvantages of microwave cooking

• Reheat• Defrost• Precooking• Too fast/food under or over cooked• Low capacity

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Equipment Stars (cont’d.)

• Infrared cooking equipment• Hot-food holding tables

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Equipment Stars (cont’d.)

• Include:– Refrigerators – Freezers– Ice machines– Pasta-making machines– Specialty cooking equipment– Evaporative coolers– Other cooking equipment

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Maintaining Kitchen Equipment

• It’s a little like preventive medicine:– By following certain practices, major

problems can be avoided

• Restaurant equipment: – Generally thought to have a life

expectancy of about ten years• Properly cared for equipment can last much

longer

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Meeting with the Health Inspector

• Public health officials and planning boards – Want to assure the public that eating in

restaurants under their jurisdiction is safe

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Meeting with the Health Inspector (cont’d.)

• Requirements vary from place to place:– Floor drainage systems, exhaust

ductwork, distances between dining room tables, seats permitted, parking spaces required, entrances and exits to the parking area and restaurant• All must meet safety requirements

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copyright © 2014 by john wiley & sons, inc. all rights reserved. chapter 5 planning and...

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