How to organize a commercial kitchen

How to organize a commercial kitchen

Any commercial kitchen should be simple, efficient and easy to manage with flexibility. Good organization is one of the key foundations for any commercial kitchen to run smoothly and make your profits go up. After you have purchased your kitchen equipment - your first...

The commercial kitchen safety checklist

The commercial kitchen safety checklist

Cooking is fun and dangerous. There are so many Final Destination-like scenarios that can go down in a kitchen. That’s why it is important that you, whether you are a restaurant manager or owner, prevent any potential hazards from occurring. Here is the ultimate...

kitchen staff management tips

Kitchen staff management tips: Have a safe and efficient kitchen

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.

Check out these kitchen staff management tips to have your restaturant at its 100% capacity

Good work environment

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:

  1. Online ordering systems and delivery apps
  2. Online table reservation system
  3. QR codes
  4. Air purification technology


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. 


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