The working group that should be formed or created for the “industrial kitchen” that will be structured according to the space found for the restaurant planned to be established and the determined concept; should consist of the investor or investor-operator, an architectural company with experience in the food and beverage sector, preferably a consultant with previous experience and experience in the food and beverage venue and the determined concept, and a company that is experienced in kitchen project contracting in industrial kitchen devices, industrial kitchen equipment, and industrial kitchen project preparation and industrial kitchen project implementation.
If we summarize the mistakes and results frequently made in the working group formed for the industrial kitchen installation to be made in the restaurant opening process,
“Instead of a consultant in industrial kitchen planning, the choice of the chef or chef who is thought to be employed or agreed to be employed when the business is opened
It is a huge mistake for the habits, experiences and possible previously used industrial kitchen devices and industrial kitchen equipment of the person who is thought to do this job to be the sole determinant and guide in the industrial kitchen planning or structuring of the business. When the chef or chef who makes these possible determinations leaves, the person who will replace him will definitely have new investment demands and the preferences of the person who left will be shown as the address to be shown in case of possible failures.
In industrial kitchen design, instead of an experienced architectural company in the hospitality sector, choosing an architect who works from home or is inexperienced in the hospitality sector
Mostly, investors or investor-operators who do not have sector experience, while making an architectural choice, first proceed through the candidate or candidates who can guide them and usually present an offer consisting of suitable budget and payment terms. After such a choice, the wrong architect or architectural company; instead of guiding and realizing the quality and quantity of the work, produces solutions focused on fulfilling the wishes and desires of the investor-operator and in ways that include risks that they cannot foresee and that may later cost serious error costs instead of learning. Afterwards, unfortunately, expense, expense and in short, waste…
In the industrial kitchen project, the project company that will carry out the commitment does not focus on experience, application and later service, but on the cheapest total solutions
The project application company that will carry out the industrial kitchen project application correctly structures the products and quantities that the business needs while carrying out the project, taking into account the correct workflow. Starting from the entrance of personnel and products, the entire kitchen; accepting goods, storing, preparation, cooking, service, dishwashing and then all the processes of waste within the business, considering HACCP standards, projects its solutions and plans and structures its applications. However, instead of focusing on the right kitchen with the equipped and experienced structure that will produce these products and services, the investor usually prefers a person who does not have the solution details needed and generally does not have a corporate structure, “the cheapest and the right product, but it does the job” or a company with a shallow infrastructure and a fast collector that includes supplies made up of products in stock in the sector. In the subsequent operation process, these preferences tire the investor and cause serious error costs, not learning.
Instead of focusing on the kitchen of the business to be opened, focusing on the hall and staff, resulting in the necessity to open the business with the wrong products and equipment in order to be ready for the opening
However, here too, since the investor usually focuses on contents such as decor that come into direct contact with the staff and customers, instead of focusing on the kitchen during the opening process, they tend to focus on the kitchen or the agenda related to the kitchen very close to the opening. When this is the case, the mentally and financially tired and worn out investor and/or operator takes action quickly, regardless of whether it is the cheapest product or the one in stock… This later leads to much greater error costs rather than learning…
