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Building an establishment for commercial use is not an easy task. It requires a great lot of energy in dealing with designers, contractors, architects, and engineers. Oftentimes, the client has a clear vision of what they want for their business, but don’t know where...
Commercial kitchens have a great deal of equipment to sustain the constant workflow in the back of house. Any functional kitchen has fryers, grills, fridges or any other cooking device to have your kitchen working at full speed. However, in order for them to work...
When you choose to become a Kitchen Manager, there is one decision you need to make first: to buy or to build your restaurant. Some people prefer buying an already existing establishment to skip some steps. Others choose to embark on the process of kitchen...
Covid-19 took a heavy toll on the food industry. Not only was there a temporary closure of restaurants and commercial facilities worldwide, which left many out of business, but also new mandatory measures were enforced to control the health crisis. Not everything is...
Embarking yourself into the odyssey of restaurant construction can be frightening. Sometimes you don’t know what to expect when facing challenges and time constraints such as bad weather or a delay in the delivery of your kitchen utensils. However, many of these...
Safety and efficiency go hand in hand. A messy, dirty and under-maintenance back-of-house can lead to potential health hazards for both your customers and employees. A properly equipped cooking environment equals a more productive cooking team, because workers can focus on what is important: the food.
First and foremost, your team needs to feel comfortable. In order to achieve that, you need to encourage your workers by recognizing when a job is well done, giving them incentives both financial and emotional, communicating which are your team’s objectives and responding accordingly whenever they are reached or not. Having a good relationship with your workers, as well as encouraging a good relationship amongst them, is one of the keys to efficiency.
More and more restaurants are implementing tech tools to speed up service. Having a digital menu or implementing ordering devices are just a few tweaks to update your place. You can also install:
Covid-19 served as a reason to strengthen and reassure cleaning measurements. Now more than ever, it is important to use antiseptic products to ensure all surfaces in direct contact with your final products are clean and safe for consumption. According to the FDA, workers should wash their hands for 20 seconds with warm water and soap before and after preparing fresh produce and rinsing produce before it’s peeled.
Besides cleaning fruits and vegetables, following Covid-19 measures and recommendations, as well as keeping the kitchen floors and equipment clean, are the basic elements of a safe kitchen. However, it’s also important to have a clean ventilation system: the release of greasy particles when cooking can lead to a “clogging” of the vents, hoods and other parts of the ventilation system. This blockage will then exacerbate further exhaustion of the fumes released during cooking. Hence, and due to the inflammable quality of greases and oils, this can lead to a fire not only in your kitchen but in other parts of the restaurant.
Don’t know how to properly clean your vent hood? Contact us. We have been experts in the field for over 35 years. The practices we follow in the vent hood cleaning process are outlined in the National Fire Protection Association (NFPA), while using specialized cleaning tools that you and your staff may lack.
Our 24/7 response team will be happy to help, just contact us!