When planning a commercial kitchen or upgrading an existing one by installing passthrough doors, you can better meet the demands of the marketplace. It’s also a good idea to see which pieces of restaurant equipment can enhance the menu and the offerings beyond what other nearby establishments can offer and make the customer feel as if they are getting a higher quality experience.
One such detail that is always appreciated is fresh baked bread on site. The commercial kitchen that has the capability to offer hot, fresh baked bread will clearly be a cut above the rest. There are sheeting and cutting croissant and pastry making lines that can help with automating some of the processes of offering fresh bakery on the menu.
For breads, there are proofing pocket machines and if breads are the menu item that will get the most interest, there are dough rounders, dividers and all the components of a bakery that can be worked in to the floor plan of the commercial kitchen area. A bread slicer on site is something that fits within this plan as well. A large variety of specialty breads can be created and a signature bread is always a strong favorite with the on site ability to customize as the chef sees fit.
When you suddenly realize your kitchen becoming overwhelmed due to the popularity of the aforementioned bread operations, you may need to onsider upgrading to higher capacity dishwashing to handle the onslaught of traffic thay may appear.
Making fresh tortillas is possible with the commercially available tortilla machine. Flour tortillas can be made in large quantities with just the work of one kitchen staff member and time saved will result in the investment being more than worth the budget.
Another offering such as corn tortillas may require a whole different line of commercial kitchen appliances, specially designed to work the dough into the proper consistency and shape. Traditional dishes which call for corn tortillas or as a homemade option for tortilla chips can be fried and served as an appetizer.
If your planning and execution is extra profitable, you may also consider expanding by acquiring some mobile kitchens. However, for the long run, keep in mind that outfitting a restaurant to be ready for the menu takes careful planning and the options available in the marketplace for equipment can make the menu come alive very efficiently.