If you’re thinking about opening a restaurant, bar, or café but have never done it before, it can feel a bit daunting. You might be thinking, “Will my restaurant succeed?” or “Do I have what it takes to start my own establishment?” There is nothing more rewarding than sharing your passion with the world, and starting a catering business allows you to do what you love while developing your catering and business skills along the way.

So where do you begin? We will guide you through the things you should consider before creating your first commercial kitchen.

Create a kitchen that is tailored to your menu.

First and foremost, you should always design your kitchen to suit what is on the menu. A kitchen is not a one-size-fits-all solution. What worked in a previous kitchen you may have worked in may not be the best fit for your venture.

For example, the layout and equipment needed for a steakhouse will be vastly different from those required for a farm kitchen. Different menus will dictate what storage, cooler, freezer, and cooking space is needed. A farm-to-table kitchen may need sufficient cooler and dry storage space to keep fresh food from spoiling. Restaurant’s with larger menus may have multiple walk in fridges for unprepped and prepped food.

If you’re a catering business beginner, designing a commercial kitchen to suit a menu that may not have been created yet can seem overwhelming. Feel free to contact our team of experts to help you from the start of the journey. We have a wealth of experience creating kitchens to suit many menus.

Design a kitchen with well-equipped stations.

The less your kitchen staff need to move about the kitchen, the more efficiently your kitchen will operate. Each station should be set up so that everything your staff needs is within arm’s reach. This includes planning the appropriate equipment for each station based on what is on your menu. Speed is everything in a commercial kitchen, and successful chefs understand the impact a delayed dish can have on a diner’s overall experience.

Keeping your chefs at their stations will reduce cross-contamination of raw meat into other areas and will reduce the risk of accidents where sharp tools or hot food is involved. Nobody wants a chef walking around a chaotic kitchen with tools in their hand!

Choosing the right equipment

This is a really important point, and the saying “buy cheap or buy twice” is often very true with commercial equipment. Faulty equipment that breaks down during service can lead to customers waiting longer for their food, or worse, dishes needing to be taken off the menu that can no longer be made. Faulty equipment can take days or weeks to fix depending on your location or what parts are needed.

At Ceba Solutions, we only supply and install high-quality catering equipment. We have a range of trusted suppliers, and each piece of equipment we issue comes with a warranty. Our team follows up on warranty calls on a daily basis, so you can trust that if there is an issue with your equipment, we are on it straight away.

In conclusion, setting up a commercial kitchen can indeed feel like a daunting task, especially for those venturing into the catering business for the first time. However, by carefully considering the unique needs of your menu, ensuring well-equipped stations, and investing in quality equipment, you can lay the foundation for a successful venture.

At Ceba Solutions, we understand the challenges involved and are here to help you every step of the way. Our team of experts is ready to assist you in designing a kitchen that meets your specific requirements, ensuring efficiency, safety, and ultimately, the success of your establishment.

If you’re ready to take the next step or have any questions, please get in touch.