From avoiding bottlenecks of foot traffic to streamlining the washing-up, we look at the importance of kitchen design.

When a dining service is in full swing, there is nothing more frustrating than when someone or something is slowing you and your kitchen team down. In the intensity of a shift, head chefs need their kitchen to run like clockwork; they cannot afford a snarl-up in the warewashing leading to a shortage of plates and cooking, and they cannot afford overcrowding on the pass, leading to incorrect orders, confusion and ultimately customer dissatisfaction.

Therefore the design of a kitchen and layout is critical to its smooth running. "Smooth and efficient kitchen operations are vital for a successful, trouble-free and safe garden centre or farm shop restaurant and catering service," says Bob Wood, director of DC Warewashing & Icemaking Systems.

"Attention should be paid to the ergonomics of the kitchen and back bar areas, focusing on ways in which staff interact with all the other elements of the catering system or service.

"The design's aim should be to optimise system performance and enhance staff well-being while realising cost savings."

With the head chef being king of the kitchen space, some argue they should have a leading role in the design of their workplace. Wood says that it's vital that chefs have a major input into the design of their own working spaces and that of their staff and the specification and location of any new equipment.

"Chefs are best placed to advise on levels of demand, standards of service, workflow and processes which are so critical to get right in ensuring the smooth, efficient running of a catering operation", says Wood.

Read full article in Garden Centre & Farm Shop Catering Spring 2017 issue ...