The functionality of a restaurant is given by the reliability of the personnel, but also by the management. Even if we are talking about a kitchen, the principles of management can’t be neglected. A good chef needs experience in cooking, but sometimes, the capacities of ordering space, and of creating a solid working environment is more important.
The functionality of a restaurant is given by three important factors: the productive spaces, the serving area, and the additional spaces (for support).
The productive spaces are: the hot kitchen, the cold kitchen, the confectionery and the pastry. This is the gastronomical ensemble of a restaurant. Based of the preferences of the manager, those spaces can be combined. Dimensioning, managing and organizing the productive surfaces in the gastronomic activity play an important role, as the entire work of the employees depend on it. If the kitchen is functional, the results will be seen in the entire activity of the restaurant. The manager and the chef are in charge of dimensioning the spaces, and while they are dimensioning the spaces, they need to consider the next aspects:
– the profile of the unit
– the expected volume of clients, and the perspective for growing
– the functional conception
– the culinary technology
– the working hours (schedule)
– the placement of the restaurant in the interior of the building (an important aspect especially for hotels and larger facilities. In case of a standalone restaurant, its place in the city or in the neighborhood must be considered)
– the installations and furniture must correspond with the culinary specific of the unit
The base element for organizing and for the functionality of the interior of a HoReCa unit (Hotel-Restaurant-Catering) is the furniture. When we say furniture, we refer to all the appliances, equipments and machineries used in a kitchen. The requests imposed by the managers when it comes to choosing those for a kitchen are:
– the furniture must correspond with the specific of the restaurant (self-service, servicing with waiters, self ordering)
– the furniture must correspond with the type of unit: restaurant, bar, coffee shop)
With correct dimensioning of spaces, the unproductive expenses are diminished, and the working time is reduced. Controlling the quality of production is a lot easier during the preparation process and after it. If the manager is able to use automatic methods for some of the processes, the time needed for cooking will be reduced even more. The results will be seen in a better aspect for the foods, better flavors, and especially in good servicing that will be appreciated by clients.
In the interior of the HoReCa units, the hygiene and sanitary conditions must be respected. The Personnel must know the working processes, and how to handle the equipments and materials. The floors, sinks and toilets must be clean all the time, and the security norms must also be respected. This is important not only for the image of the unit, but also for the authorities that will check those aspects whenever they have the chance, so you will have to be prepared all the time.
