Services

01.

Kitchen Plans

Kitchen plans are not just positioning equipment, its a technical endeavour.

02.

Site Locations

Choosing a site is the most important factor in establishing a new business.

01. Kitchen Plans

Kitchen plans are not just positioning equipment, its a technical endeavour…

Let’s design a kitchen

The most competent person to design a commercial kitchen is the person who will be running the kitchen i.e. the (HEAD CHEF). If you as the restaurant owner are the Chef, great, if not and you have employed a Chef, great let’s talk to him or her, if you don’t have a Chef, no problem we can still plan a kitchen for you based on your type of establishment, menu and estimated production needs.

Our input will include identifying the possibilities and limitations of your site by assessing available energy sources, sewerage locations, extractor duct route, lighting and ventilation etc… Taking into consideration these factors and more, we can design an ergonomically efficient kitchen incorporating a workflow that will not cause staff to get into each other’s way.

Define a workflow

As can be seen in our sample layout, which is based on an approximate 240 m2 premises. Notice that there is a specific ratio between the dining and kitchen areas to the total shop area.

  1. The produce receiving area is limited to a specific space next to the storage area.
  2. The wet-prep has its own area opposite the main cooking area and adjacent to the storage area.
  3. The pot rack (H) location is accessible to the wash area, the prep area and the cooking area without the chef having to take more than a few steps to get a pot.
  4. The crockery rack (E) is accessible to the dishwasher and the plating area without crossing paths with anybody.
  5. Waiters enter the kitchen, dump dirty plates, wash hands, collect food and leave, they do not have to go outside of the designated “waiter service area”
  6. Extractor canopy is designed compliant to SANS 1850
  7. Gas Bottles are located compliant to SANS 10087

Vary your energy needs

Electrical power outages can occur at the most inconvenient time. Cooking appliances should include gas powered units as well as electrical wherever possible. A UPS (Uninterrupted power supply) system should be installed for computers and POS systems and a back-up generator for low voltage emergency lighting.

Special Fabrications

On occasion a kitchen may require a custom built piece of equipment. A design and technical drawing can easily be rendered for that specially fabricated item of equipment needed to do a job unique to your project.

 State Regulations

  • Act 73 of 1989 (Environment Conservation)
  • Act R 638 of 2018 (Food Handling)
  • SANS 10087 of 2008 (Gas Installations)
  • SANS 10142-1 (Electrical Installations)
  • SANS 1850 ( Extraction Systems)
  • SANS 10400 (Building Regulations)

These are some of the regulations an aspiring new restaurant owner needs to comply with. All of these need to be taken heed of when choosing a site and designing a kitchen. The last thing you need is to have an inspector from any of these official departments tell you that your project is not compliant, it is important to have them informed every step of the way by providing detailed drawings of your intentions. These departments will be notified when you apply for a trading license as their approval has to be included.

02. Site Locations

Choosing a site is the most important factor in establishing a new business.

CHOOSING A SITE LOCATION

 The choice of location has many criteria to consider such as:

  • The affordability of the rental, how many plates of food do you have to sell to just pay the rent?
  • Will the site attract the volume of projected customer demographics required to meet all of your business needs?
  • Customer parking facilities.
  • Importantly, suitability of the premises.

Things to bear in mind regarding the suitability of a premises, before you sign a lease:

1) Cost of set-up, are there restrictions on signage, are the extent of renovations and installation costs in line with your budget?

2) Will the premises be able to satisfy state regulations? Any one of which at worst can bring an abrupt halt to your project or at best, add huge amounts of money to your set-up costs. We remind you of these regualations…

  • Act 73 of 1989 (Environment Conservation)
  • Act R 638 of 2018 (Food Handling)
  • SANS 10087 of 2008 (Gas Installations)
  • SANS 10142-1 (Electrical Installations)
  • SANS 1850 ( Extraction Systems)
  • SANS 10400 (Building Regulations)

It’s not within our range of expertise to give advice on demographics or budget or meeting overheads but, we are well versed in navigating through the minefield of Regulations by Acts of Parliament and South African National Standards. If you are not familiar with the minefield YOU NEED US