Restaurant Design With A Purpose...
Tamirson previous experience with similar facilities, actual “Hands On” operation experience, is familiar with code requirements (in Florida) and equipment needed to accommodate your kitchen needs such as Food Preparation Area, Storage & Cleaning Area. Our Equipment Floor Plan Design will help organize and make your daily kitchen work easy, smooth and efficient and most important productive.
We plan each and every area of the operation.
Every restaurant will need a:kitchen area, prep area, pick food area, dining room, bath rooms, dry storage, cold storage & more. How much space each area will need depends on a number of factors. Your Menu, How big is the space you are working in? How much food do you expect to serve to your guests per day?
Receiving
The receiving area is where all of your food and beverage products are delivered. Consider the kind of food that will be coming in. Will you need refrigeration at the receiving dock? Or will most of your product be going into dry and cold storage right away? We think about this step early on so that you’ll have a smooth process from receiving to serving to waste.
Cold Storage
There are a variety of ways to get the perfect amount of cold storage for your space. Freezers and commercial refrigeration systems are versatile, so finding the right one for your kitchen requires a little research. There are walk-ins, Reach-In, under counter refrigerators, roll-ins, glass-doors, and more. The same goes for commercial freezers.
Dry Storage
Your dry storage area will need to be organized so your staff can easily store then and your chefs and cook will easily find them and more importantly, follow health codes. Storing your dry goods on proper shelving units will aid in proper stacking and organizing, which in turn prevents boxes of food and ingredients from falling and causing injuries.
Prep Area
Where and how you set up your prep area will depend on the area and flow of your kitchen. How close or far should your prep table be? where should your ranges, ovens, fryers, and other appliances be installed? What kind of hood will you need? Where will your food processors and other smallwares be? All this important factors will be addressed.
Production Area
Now we get to the big(ger) stuff. We think commercial, we think production and growth. Once we understand your menu and the flow of your space, we can decide which equipment will suit your space without sacrificing efficiency.
Service Area
*Waiter/Waitress Station *Pick Up Food Area *Take Out/Delivery & Catering Area
This is the part where you think about where you want your flatware, dishes, drinkware, serving trays, pitchers and bussing bins. The servers, bus person, porter and delivery person, should have their own stations where a certain amount of this is kept. Most of the dishes should be stored near the line so they’re easily accessible to your kitchen staff, especially your cooks.
Your hot-holding area should also be considered. Any restaurant that serves hot food needs a hot-holding area to keep foods warm until they are ready to be served. The size will depend on the volume of food your restaurant produces.
Dishes and Cleaning
The dish washing area is one of the most important areas in your commercial kitchen design. Without it, your kitchen cannot function. You must have a three-compartment sink, a prep sink, a hand sink and a mop sink. A three compartment sink will be needed for washing, rinsing, and sanitizing if you are not using a dishwasher. Loading dishwashers come in a variety of sizes. For limited space, an undercounter dishwasher may be the best option. Larger spaces can use doortype dishwasher or even conveyor dishwasher. This area is also where you’d want to store dish washing racks and sani-buckets.We plan where your cleaning supply closet is going to be. Chemicals and supplies such as mops, brooms, brillo pads and sponges should be kept separate from the prep and production areas. Chemicals must be kept in a locked area.
Trash and Waste
This is the final step in the commercial kitchen design process. Where is your waste going to go? the number waste bins you’re going to need?
We thank you in advance for your trust in our firm’s ability to provide you with quality consulting services and Equipment Planning.
Design Package Includes: Concept Planning and Development, Space Plan, Equipment Floor Plan, Exterior & Interior Design, Referrals to field related specialists such as: Architects & Engineers specializing in Restaurants, Millwork Fabricators, & Much Much More…..
We will be able to provide you with all your Furniture's needs, Large & Small Fixture, Menu Planning, POS Systems w/ Touch Screen set up, and much more.
Here are some of our previous design work, please click on the links below.
Design Before & After – http://www.tamirson.com/index.php?cPath=1022
Here are links about some of our work such as custom bar, Hoods, Walking Coolers/Freezer, Furniture’s, POS System Etc..
*Bar Design - http://www.tamirson.com/product_info.php?products_id=4395
*Custom Hoods- http://www.tamirson.com/product_info.php?products_id=4236
*Custom Walking- http://www.tamirson.com/product_info.php?products_id=4826
*Furnitures- http://www.tamirson.com/advanced_search_result.php?keywords=miami+chair&x=0&y=0
Tamirson previous experience with similar facilities, actual “Hands On” operation experience, is familiar with code requirements (in Florida) and equipment needed to accommodate your kitchen needs such as Food Preparation Area, Storage & Cleaning Area. Our Equipment Floor Plan Design will help organize and make your daily kitchen work easy, smooth and efficient and most important productive.
We plan each and every area of the operation.
Every restaurant will need a:kitchen area, prep area, pick food area, dining room, bath rooms, dry storage, cold storage & more. How much space each area will need depends on a number of factors. Your Menu, How big is the space you are working in? How much food do you expect to serve to your guests per day?
Receiving
The receiving area is where all of your food and beverage products are delivered. Consider the kind of food that will be coming in. Will you need refrigeration at the receiving dock? Or will most of your product be going into dry and cold storage right away? We think about this step early on so that you’ll have a smooth process from receiving to serving to waste.
Cold Storage
There are a variety of ways to get the perfect amount of cold storage for your space. Freezers and commercial refrigeration systems are versatile, so finding the right one for your kitchen requires a little research. There are walk-ins, Reach-In, under counter refrigerators, roll-ins, glass-doors, and more. The same goes for commercial freezers.
Dry Storage
Your dry storage area will need to be organized so your staff can easily store then and your chefs and cook will easily find them and more importantly, follow health codes. Storing your dry goods on proper shelving units will aid in proper stacking and organizing, which in turn prevents boxes of food and ingredients from falling and causing injuries.
Prep Area
Where and how you set up your prep area will depend on the area and flow of your kitchen. How close or far should your prep table be? where should your ranges, ovens, fryers, and other appliances be installed? What kind of hood will you need? Where will your food processors and other smallwares be? All this important factors will be addressed.
Production Area
Now we get to the big(ger) stuff. We think commercial, we think production and growth. Once we understand your menu and the flow of your space, we can decide which equipment will suit your space without sacrificing efficiency.
Service Area
*Waiter/Waitress Station *Pick Up Food Area *Take Out/Delivery & Catering Area
This is the part where you think about where you want your flatware, dishes, drinkware, serving trays, pitchers and bussing bins. The servers, bus person, porter and delivery person, should have their own stations where a certain amount of this is kept. Most of the dishes should be stored near the line so they’re easily accessible to your kitchen staff, especially your cooks.
Your hot-holding area should also be considered. Any restaurant that serves hot food needs a hot-holding area to keep foods warm until they are ready to be served. The size will depend on the volume of food your restaurant produces.
Dishes and Cleaning
The dish washing area is one of the most important areas in your commercial kitchen design. Without it, your kitchen cannot function. You must have a three-compartment sink, a prep sink, a hand sink and a mop sink. A three compartment sink will be needed for washing, rinsing, and sanitizing if you are not using a dishwasher. Loading dishwashers come in a variety of sizes. For limited space, an undercounter dishwasher may be the best option. Larger spaces can use doortype dishwasher or even conveyor dishwasher. This area is also where you’d want to store dish washing racks and sani-buckets.We plan where your cleaning supply closet is going to be. Chemicals and supplies such as mops, brooms, brillo pads and sponges should be kept separate from the prep and production areas. Chemicals must be kept in a locked area.
Trash and Waste
This is the final step in the commercial kitchen design process. Where is your waste going to go? the number waste bins you’re going to need?
We thank you in advance for your trust in our firm’s ability to provide you with quality consulting services and Equipment Planning.
Design Package Includes: Concept Planning and Development, Space Plan, Equipment Floor Plan, Exterior & Interior Design, Referrals to field related specialists such as: Architects & Engineers specializing in Restaurants, Millwork Fabricators, & Much Much More…..
We will be able to provide you with all your Furniture's needs, Large & Small Fixture, Menu Planning, POS Systems w/ Touch Screen set up, and much more.
Here are some of our previous design work, please click on the links below.
Design Before & After – http://www.tamirson.com/index.php?cPath=1022
Here are links about some of our work such as custom bar, Hoods, Walking Coolers/Freezer, Furniture’s, POS System Etc..
*Bar Design - http://www.tamirson.com/product_info.php?products_id=4395
*Custom Hoods- http://www.tamirson.com/product_info.php?products_id=4236
*Custom Walking- http://www.tamirson.com/product_info.php?products_id=4826
*Furnitures- http://www.tamirson.com/advanced_search_result.php?keywords=miami+chair&x=0&y=0
