 So, you’ve decided to open a restaurant! Congratulations! We are certain you have been dreaming about this day for months, years, maybe even decades. We know you have been imagining the people flooding your new dining room to enjoy the fantastic cuisine prepared by you and your team. You have probably spent hours upon hours daydreaming about dining room décor, seating, color schemes, and probably even cooking equipment. We know that by now you probably have a great idea of the food you will be serving, and the atmosphere in which your guests will be enjoying it. How A Consultant Can Help With The Details Of A New Restaurant
We know that you have thought of just about everything. But, have you thought about the best way to lay out your kitchen in your new space? Have you identified what will be the best route to bring your food to a safe temperature in the right amount of time? What about the best shape of your ice cubes? The most efficient walk in cooler? Do you need a high temp dishwasher? Or a low temp dishwasher? Is there a floor drain in close proximity to the dish area? Have you thought about how your tables will be sanitized? Where will your employees hang their coats? We understand that these things are not glorious and fun at times, but they are necessary topics to consider. We will let you dream about the atmosphere, the drinks, and the menu; you let us help find ways to make your restaurant the most functional space possible. Design And Planning Consultation The first thing we will need is a drawing of your space, a pdf is fine. A member of our sales and/or design team will then begin to ask questions to gain a better understanding of the dream you are trying to make a reality. These questions will range from “what’s on the menu?”, to “how much of an emphasis will be on the bar?”. We will try to establish a concept that will pave the way for a better understanding of what you will need. Maximizing The Flow Once we have the opportunity to nail down your vision, we will then begin to move towards the overall flow of your space. For example, What is the best way for patrons to enter/exit your establishment? Can we design the kitchen in a way that the wait staff is not bumping into the line cook on a busy Friday night service? What is the path of least resistance for dirty dishes and so on? Equipment Planning And Consultation Then, we will move to what equipment will you need? We will take the time to walk through your menu items to determine what pieces of equipment will be crucial to your menu. We will give insight into the size of equipment necessary to feed the number of guests anticipated in your dining area. We will discuss equipment consolidation. Do you need both a convection oven and a steamer? Or just one combi oven? Do you need just a microwave? Or a speed oven? Will you need just an equipment stand? Or a refrigerated chef’s base? An overshelf or a salamander? Why United Restaurant Supply The opportunities are endless at United Restaurant Supply. We have decades of experience in our trade. Don’t wait ‘til the last minute to stop by! Come in early. Let us help build your dream from the beginning! Feel free to call us at (719) 574-3200 or stop by and browse our 9,000 sq. ft. showroom. We look forward to seeing you.
0 Comments
Leave a Reply. |
|
|
|