"The secret to planning the best commercial Kitchen is hidden
in your menus"
"You will invest your life in producing your menu everyday.
Make sure the kitchen is designed specifically to cook what
you plan to serve."
The secret formula is simple.
"Your Menu + Kirby Experienced Designers = A Better Kitchen"
Learn what equipment is needed to cook without wasting energy, food or resources. Cooking without wasting energy, food or resources equals PROFITS in your pocket.
Your Bottom Line is what kitchen planning is all about.
1. Plan your menu first.
2. Ask… Am I going to continue my do-it-yourself
approach? Or…Will you call the Design staff at Kirby
Restaurant & Chemical Supply to schedule a no-obligation planning conference?
Six activities function as one task in the best kitchens.
1. Delivery : Receiving goods, inventory control, storing equipment.
Hand Carts, computers, desks filing cabinets, etc.
2. Storage : Dry, cold, and fresh storage, at FDA standards.
Refrigerators, freezers, shelving, Ice machines, palates,etc.
3. Food prep: Chopping cutting, dry mixing, washing, thawing
Designated Food prep sinks, stainless steel tables, blenders, mixers
4. Cooking: Baking, frying, steaming, Grilling, broiling
Convection ovens, stoves, microwaves fryers, panini grills,
charbroilers, vent hoods...
5. Service: Delivering and holding food at serving temperature
Food warmers, tray cabinets, sneeze guards, buffet tables, heat lamps
6. Clean/Wash: Reclaiming soiled dishes and tableware
Compartment sinks, disposers, water heaters, booster heaters, dishwashers
1. Space Planning: Is the size of your kitchen enough to efficiently cook for your seating capacity? ( 5 sq. ft. x the number of seats)
2. Storage Components: How much and what type of dry, frozen, fresh and cold storage equipment will you need to meet FDA safe handling requirements?
4. Space Planning: How many employees will be working in the kitchen at the busiest time of day?
5. Food Prep Components: FDA regulations require designated preparation sinks sufficient to wash, drain, cool, thaw and process all foods that need placement in sinks. How many and what type will meet regulations for your menu?
7. Cooking components: What size and types (Type 1 or Type 2) vent hood systems will be needed to comply with regulations?
8. Service Components: Will your menu require a customer food pick up area that is adjacent to the kitchen?
10. Clean/Wash: Estimate how many dishes you will need to wash
per hr./ per day. What size scraping table and disposer is required?
11. Clean/Wash: How will you vent the steam and heat build up from the activity in the clean/wash area?
12. Support: Calculate your peak use of energy & power.
We employ full time cad operators and project managers.
DESIGN- BUILD teams produce complete plans, bidding, cost analysis, electrical, mechanical and plumbing rough-ins, detailed scheduling and specifications for all tradesmen. We are with you all the way…from space planning to installation.
Our nationwide installations are installed for employee safety, fire safety and warranty validation.
Kirby...Commerical Kitchen Design Specialists since 1970
Clients -- restaurants, schools, health care facilities, hotels, motels, childcare centers, food courts, bed & breakfasts, convenience stores, bakeries, bars and grills -- and more.
Kirby's strengths...Building kitchens and client relationships.
Call 800-877-5472. Speak to a designer in the Design/ Build branch of Kirby Restaurant & Chemical Supply.