ADVICE | STEPHEN AYERS
The meals will arrive fully cooked and
prepared twice daily. So even if the main
on a smaller scale.
When designing new kitchens,
only to be able to control the expenses
of new equipment but also to find the
courses, soups and perhaps other hot whatever the size, there is an absolute most ergonomically suitable design for
dishes needed a little warming, what need for operational food and beverage those working in the area, along with strict
equipment would be needed to take care professionals to be involved. This is not adherence to hygiene laws.
Sure, you need the expertise of the
of this number of dishes? Not a great
professional designers to draw up the
deal! A small combi oven, a commercial
grade microwave, an electrical range
(no gas available) and a two unit hot
holding bain marie plus a small cold
prep unit would be more than sufficient.
Of course there would be need for the
small commercial dishwasher with hood,
and perhaps the same hood could
accommodate the combi, but the costs for
the kitchen are way down, and the limited
area allocated looks much more free and
ergonomically suitable.
In the past I have saved up to
$150,000 (£114,000) and more in costs
on new kitchens by holding back the
expansive and creative impulses of
designers, yet here I was doing the same
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www.hotelowner.co.uk
WHEN DESIGNING
NEW KITCHENS,
WHATEVER THE
SIZE, THERE IS
AN ABSOLUTE
NEED FOR
OPERATIONAL
FOOD AND
BEVERAGE
PROFESSIONALS
TO BE INVOLVED
‘‘
plans, draw up the procurement lists
for bidding, the specifications for the
contractors and the advice on equipment
up dates. You may also need their advice
on placement of equipment, but make
sure that this also is in sync with the
demands of the team that will operate the
facility long after all the designers and
consultants are gone.
It is critically important to get the
plans and equipment right. Overkill and
people will be falling over equipment,
underkill and drastic delays will bring
unhappy guests. This is the reason that
there is room around the project planning
table for all.
February 2019