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    Tips for Designing a Functional Hotel Kitchen 

    Tips for Designing a Functional Hotel Kitchen

    Planning a hotel’s kitchen is similar to planning a kitchen for any commercial food service enterprise. On top of those considerations are the additional responsibilities that come with catering to a much more complex set of requirements. The management of a hotel’s food service is comparable to that of numerous restaurants operating under one roof due to the fact that a single hotel can accommodate anywhere from tens to hundreds of visitors at any given time. 

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    Despite the extensive duties, it must perform, the kitchen must operate at the same level as its smaller competitors. In order to design the most effective layout for this specialized area of the hotel industry, consider the following suggestions:

    Boost Storage

    Boost storage of kitchen

    Many hotels have access to more storage choices than most food service establishments do. Some essential objects, such as raw ingredients or other foodstuffs, must be kept in the OPPEIN kitchen cabinets for convenience and safety. Check to see if there are any extra storage options available across the hotel’s amenities.

    When the time comes to recover something you’ve kept elsewhere, it can take a little bit longer of a walk, but doing so can have some significant advantages. By including this in your design, you may not need to include as much storage space in the kitchen’s real layout, freeing up space in the back of the home or front of the house to earn additional money. The ability to keep more goods enhances your capacity to buy in bulk, which lowers the frequency of orders and saves the company money.

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    Add Faucets

    Plumbing is a sensitive area that most people neglect. Adding functional faucets is an advantage to the hotel kitchen’s overall functioning. You will be able to control; the flow of water from the faucets, hence minimizing utility bills. That’s not all; you should source your faucets from a reputable supplier like Tubomart to allow you to use them for a long time.

    Allow for Change

    Over the past few decades, the commercial kitchen has undergone an immeasurable transformation, and this development is unlikely to reverse. The last thing you want is to have to completely disassemble your design in order to replace one or two pieces of the stack ovens you currently love. They might become obsolete tomorrow. 

    Although some aspects of your kitchen design may be relatively permanent if you can make accommodations for adaptability, do so. You, your clients, and your bank account will all be pleased in the long run with the less downtime you require for mini-remodeling initiatives.

    In the restaurant business, trends shift so quickly that it sometimes appears like there is only change. That could make it difficult to design a kitchen that is both useful and efficient, but a good concept can result in great results. The benefits of investing in a little foresight will be simply delectable.

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    Room Service

    When planning the layout of a commercial kitchen, one of the most common pieces of advice is to ensure that there are at least five square feet of space dedicated to each and every seat at the front of the house. This is a good standard that can suit the requirements of the vast majority of food service businesses, but regrettably, it is more difficult to implement in hotels.

    This is because these standards, despite the fact that they might be sufficient to serve the guests who are eating in the hotel’s dining room, do not consider the guests who might simultaneously request room service. If you plan on providing this service, you should consider adding a little bit more space to the kitchen because the frequency of these orders will vary depending on the guest’s capacity and the clientele. However, it may still be profitable to do so.

    Ventilations

    The air ventilation within the kitchen space needs to be correct, and in order to achieve this goal, you simply need to be mindful of energy consumption. The heating, ventilation, and air conditioning system is a major consumer of energy. 

    Put someone with experience in charge of ensuring that everything goes well. The components that make up the apparatus used in ventilation in the kitchen are an extractor hood or canopy and a filtration system. The attached fan can be installed in the ducting of the kitchen or in the kitchen itself.

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    Conclusion

    Every hotel owner looks forward to having a functional hotel kitchen but not all know how to do that. That’s the main reason we researched for you and came up with this guide. Try out the tips above and wait for the results.

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