Kitchen Space VS Dining Space
A common complaint that is often heard is that
the kitchen doesn’t have the required production
space needed to handle a high volume of diners.
Chef-ower Stephan Zoisl of Chef’s Table By Chef
Stephan shares his opinion, “There are ways to
prepare certain mise-en place. But in general,
small kitchens with a high volume of diners never
work out well. What is the perfect ratio? That
really depends on the concept of the restaurant
between kitchen and dining spaces. In an open
kitchen nowadays, we see 50/50 ratios. It all
depends on the amount of dining space owners
need to alocate to generate profits.” Chef Eelke
Plasmeijer of Locavore in Indonesia gives his take,
“We simply deal with this! Our kitchen is tiny and
we serve over 70 diners a day with almost 20 dishes
per diner. Everything is possible, I think as long if
you want things to work. Of course a restaurant
should be bigger than its kitchen but I have no idea
what the perfect ratio is. I think this again really
depends on the concept of the restaurant and
what kind of food you will be serving.”
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Restaurant chains can prepare the snacks
and meals in their central kitchens and
deliver it frozen to the outlets, which will
reduce food wastage. Furthermore, it
has become increasingly difficult to find
well-trained chefs. This always imposes
challenges on growing food chains that face
high expectations on food quality. However,
with the new generation of Atollspeed,
the touch screen control panels that are
operated with images of the menus enables
shop staff to run the business and cook at
the same time.
Sven Schwarz, Sales Manager
(Greater China & Overseas) KOLB Huizhou Ltd
Effective space management to me means that you to be able to
utilise the space to its fullest, without a need for multiple sections
that overlay each other. The different sections need to work
independently from each other.
Chef Leong Khai Git, Alati - Divine Greek Cuisine
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