Many people are disappointed with their designer’s output in a commercial kitchen design meeting. This is largely because the designer had no idea what the designer was trying to do with the space of the client.
Your Menu and Covers Count
Menu and the number of covers per service. This will highlight the type of equipment that is required in the kitchen. For example, the size of a range, the number of fridges required.
Your Building Details
Some examples of the information that you can bring to the meeting are a rough floor plan, ceiling height, point where gas and electrical supplies enter the building, point where drainage outlets are located within the building.
Equipment You Already Have or Want
A list of the equipment you intend to retain and any new equipment you wish to procure. For advice on incorporating existing equipment into your design or finding a design to fit around particular items of equipment see Target Catering for more information on Commercial Kitchen Installation //www.targetcatering.co.uk/commercial-kitchen-designers
Compliance and Food Hygiene Requirements
Consider how you will separate out allergens, where wash-hand basins will go and what your local Environmental Health Officer’s requirements are. Look up registering and setting up a food business if you haven’t already.
Staffing and Workflow Preferences
Number of staff expected to work in the kitchen at peak, location of the pass, and how dishes will be collected by front-of-house staff.
Your Budget and Timeline
A rough budget for the equipment and a fixed opening date are also essential for the designer to plan ahead and to avoid specifying equipment that is not within your budget.
The more information and preparation that is done before the first meeting, the more productive the meeting will be.
