Have you thought about…creating synergy between front & back of house?

It’s natural to devote a large chunk of your restaurant budget to front of house, because this is what entices your customers into the space. However, all too often, this comes at the expense of investment in the kitchen. The key is to ensure that both areas work in synergy together to provide a great customer experience.

Think about workflow: consider the journey between back and front of house. Where possible plan the kitchen with separate entrance and exit routes to allow for the free flow of staff, food and ‘dirties’.

Align your kitchen design to your restaurant or café menu: to achieve maximum operational efficiency, think carefully about selecting the right equipment to suit your food offer. If badly executed, it can adversely affect the quality of service and the overall customer experience,

Bring your kitchen front of house: if space allows, include an open pass, which allows your customers to see their food being prepared and gives you a wonderful opportunity to showcase the quality and freshness of your produce.

Contact the Catering Design Group at: info@cateringdesign.co.uk

http://www.cateringdesign.co.uk/