Relation between restaurant menu and kitchen equipments

Creating menu is one of the most exciting aspects of starting a restaurant. Such as choosing name for your restaurant, selecting a theme for the restaurant, setting up the ambience etc. your restaurant surely serves as reflection of your personality. However, don’t just set up the menu. We are offering some tips that will help you understand how a menu can become more functional.

Size of your restaurant should influence the pages of your menu. Big kitchen is capable to offer more items. However, if you determined to offer large and extensive menu from a small size kitchen then it will be an intricate task to complete. In busy hour, your kitchen may turn into a war zone. Dedicate at least 20% of your total restaurant area to your kitchen or else you will not be able to fulfill the requirements of clients in rush hour. More than that can count as a wastage that could have been utilized as sitting area in the restaurant. Create a kitchen layout keeping these things in mind that will offer efficient work flow.

Restaurant menu

Cooking is not the one time process but it also needs an extensive preparation before the actual cooking. This preparation also called as prep. Preparation time also called, as prep is the essential part for getting food ready. This process is important for breakfast, lunch and dinner. When you are creating your restaurant menu, reflect on how much prep time does it take to prepare the menu.

For example if you are opening a south Indian restaurant, then lentil and rice need to be soaked overnight to prepare dosa or idali.

Restaurant kitchen should separate in various parts as various stations. These stations need to divide as per the regular menu of your restaurant. If you have all the frying equipments in your kitchen then the French fries, chips, fried delicacies should be primary aspect of your kitchen menu. If you have a large number of gas burner then you also need to be cooking numbers of ‘Phulka’ (a type of Indian bread) multiple family restaurant offer hot Phulakas on table to the customers.

Salads are gaining a lot of popularity in the Indian palette as people are getting calorie conscious the number of salad eaters is growing. Commercial kitchen equipments manufacturers’ offers salad stations to the restaurants. Apart from that baking station, grill station, tandoor station and desserts station are staples of Indian restaurants nowadays.

Dedicated stations not only methodically arrange all the food and enhance the efficiency of the restaurant but also its important for the hygiene and health factors it prevents cross contamination among food.

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