This may seem like a pretty obvious rule when running an efficient kitchen but it is something that is often neglected with time as the kitchen gets busier and more cluttered. Group supplies based on useĪnother very important tip when it comes to working with limited kitchen space is grouping tools together based on their purpose.
#KITCHEN SPACE SAVER PORTABLE#
You could just get a portable unit designed to fit your kitchen, whether it is for prepping ingredients or for other tasks. The best part is that you do not have to get a permanent island set up. These units may take away from the floor space but they could double your working space that is very important in a commercial kitchen. If your commercial kitchen does not already have an island, it is something that you should consider investing in so as to maximize on the limited space available. If this is not an option, you could also look into other options, including stackable containers or portable shelf units. This will help you put away additional tools and ingredients, thus clearing up working space on the main surfaces. If your lease agreement allows for changes like shelf installation, you should consider investing in some. This includes working with vertical space, which is often neglected.
#KITCHEN SPACE SAVER FULL#
However, you have an entire room to work with and you should definitely make full use of it. Whenever we think of small spaces, our focus is mainly on floor space and counter space. Don’t cross that line or you will end up with less working space than you started with in the first place. However, it is important to note that there is such a thing as too many storage containers. It is also a great way to supplement available storage in the form of shelves that may already be set up in the kitchen. Storage containers allow you to put away everything from cookware to ingredients in a way that is not only economical on space but also convenient in terms of access and retrieval. Sometimes, a space may be a lot larger than it looks but this is not apparent due to all the unnecessary clutter lying about in the kitchen. Commercial chef bases and refrigerated prep tables are space saving appliances that also promote efficiency and give you added refrigeration space.Īnother very important tip when it comes to working with small commercial kitchen spaces is organization.
If you know you are working with limited space resources, make sure to find more compact models that take up as little floor or counter space as possible while still offering quality services. When shopping for kitchen equipment for a commercial kitchen, the size of the models you are considering is a very important thing to factor in. However, you do not have to get the biggest units on the market. Yes, you need a big commercial refrigerator and freezer unit for all your perishables at the restaurant. Yes, you need a good coffee maker for your boutique café. It also makes running the kitchen and tracking the progress of orders a lot easier with the step by step arrangement.īy far the biggest waste of space when it comes to working with small kitchens is oversized equipment. This is a great use of a small space, as it minimizes issues like having different kitchen staff bumping into each other when they go around the kitchen getting their individual tasks taken care of. It basically has all the work stations arranged in order of priority with plating and pick up at the very front end of the kitchen space. This is by far the most efficient use of space in a small commercial kitchen. 8 space-saving tips and hacks for small, commercial kitchens 1. To help you out, here are a few tips that will definitely come in handy.
#KITCHEN SPACE SAVER HOW TO#
You just have to know how to save on space and maximize on what you have. While it may seem daunting to make things with such limited resources, it is actually not that difficult.
Whether you have an artisanal bakery or a small café, tiny kitchen spaces are almost inevitable when starting off in the business. But when you take a second look at that kitchen and your vision for the restaurant, you realize that you may not have enough space to work with. All that hard work is finally paying off. You have finally opened up your own restaurant and that’s amazing.
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