The fashionable food hall is challenging restaurateurs to squeeze their concepts into tighter spaces. The limited retail demands a remarkably efficient commercial kitchen design. Operators specify 500 – 900 square feet to be the ideal food hall vendor space. However, most spaces measure 200 – 400 square feet. Commercial kitchen design helps you meet this challenge, maximizing the use of your space and making food preparation systems and processes as efficient as possible.
Unlike traditional restaurants, food hall vendors offer menus with limited options. Their commercial kitchen layouts must be tailored to the few dishes they provide. Standard restaurant equipment and kitchen designs are not optimal for the confined space. Customized equipment and designs tailored to your menu, on the other hand, allow you to make the best possible use of your valuable space and implement efficient systems and processes to operate successfully.
Key concerns for operators include cold and dry storage space. Standard refrigeration units, as well as most kitchen products, are not optimized for the constraints of food halls. Commercial kitchen design-build companies like TME fabricate kitchen products to meet your custom needs.
Speed is also crucial. Since food halls present customers with a variety of vendors to choose from, diners will opt for those with shorter lines and wait times. The importance of efficiency presents an opportunity. A customized kitchen will give you a competitive advantage by decreasing your food production times.
Don’t settle for a commercial kitchen design that isn’t customized to your space, food preparation and cooking processes. Quick food production depends on a strategic kitchen layout. Create the greatest value for your customers by constructing efficiency into your operations.