All commercial kitchens experience peak periods. Whether it’s Christmas, work parties or the lunchtime rush. Footfall is higher than usual, service is non-stop, and staff and equipment are pushed to their limits.

restaurant kitchen design with rational combi oven

Tips For Getting Your Commercial Kitchen Ready For Peak Periods

It’s important to not let your standards slip during peak times, continuing to deliver high-quality customer service and consistently tasty meals. Although it can bring in big profits and a boost to your business’s profile, it can be an extremely stressful time. But don’t worry this blog highlights

4 key actions you can put in place to prepare for those peak periods.

1. Look At Your Kitchen’s Layout

A clear commercial kitchen design and layout have a big influence on its productivity. Consider your menu and how your staff need to move around the kitchen, this will help determine where key appliances such as refrigerators, ovens and serving stations should sit. It’ll also highlight any concerning signs that could be addressed early doors. Areas you should consider include:

  • Food preparation
  • Food cooking
  • Plate up and serving stations
  • Cleaning and washing stations
  • Waste and recycling
  • Storage
  • Deliveries

We offer a complete commercial kitchen design service using the latest 2D and 3D CAD drawings to plan you space.

2. Check Your Equipment

Now is the time to test your commercial kitchen equipment: is it performing efficiently, are there any concerning issues, does it need servicing or replacing?

By putting in the time to check these factors now, you’re able to resolve them before your peak season begins. Fixing any issues early on will prevent breakdowns and kitchen downtime which could send customers elsewhere.

At Inox Equip, we use the highest-quality commercial catering equipment.

3. Talk To The Team

Along with reviewing your commercial kitchen’s layout and equipment, speak to the team who use it regularly. Ask what their pain points are and any concerns they have going into the peak season. By gathering this information, not only will your team feel like they’re being listened to, you can put together a plan of action to resolve these problems. Ultimately building a stronger team and a pleasant working environment.

4. Review Your Menu And Prep Ahead

Your whole team, from chefs to servers, should be aware of what’s on offer. This will save time when it comes to knowing what tasks need to be done and what can be prepped ahead of time. It’s also important to make your team aware of any changes to ensure great customer service and avoid any mistakes or wastage.

Benefits Of Preparing Early For Peak Times

We understand there’s a lot that goes into running a commercial kitchen and getting ready for your busiest time of year. But by taking these few actions you’ll help yourself, your business and your staff feel confident in what lays ahead. Preparing for peak means:

  • You’re more organised
  • A faster, smoother service
  • Less stress
  • Resolving potential issues early
  • A more productive team
commercial kitchen equipment consultation

How Can INOX Equip Help?

Our team has a wealth of experience in designing the most efficient commercial kitchens to meet your busiest times. If you need support in planning, reviewing or maintaining your current kitchen equipment, then get in touch today.