INFLUENCING FACTORS ON DESIGN

1.      The size and extent of the menu

Before a kitchen is planned, the management must know its goals and objectives in relationship to market strategy. In other words what markets are you aiming at and what style of operation are you going to operate? The menu will then determine the type of equipment you will require in order to produce the products that you know from the market research that the customer is going to buy. You also need to know target numbers that you intend to service.

2.      Services

The designer must know where the services are located and how efficient use can be made of them. E.g. - Gas, Electricity and Water.

3.      Labour and skill level

What kind of people does the company intend to employ? This will have an effect on the technology and equipment to be installed. The more prepared food used, the more this will affect the overall kitchen design.

4.      Amount of capital expenditure

Most design has to work with a detailed capital budget. Often it is not always possible to design, then worry about the cost afterwards. Finance will very often determine the overall design and acceptability.             Because space is at a premium, kitchens are generally smaller. Equipment is therefore being designed to cater for this trend, becoming more modular and streamlined and generally able to fit into less space. This is seen as a cost-reduction exercise. Labour is a significant cost factor so equipment is being designed for ease of operation, maintenance and cleaning.

5.      Use of prepared convenience foods

A fast-food menu using prepared convenience food will influence the planning and equipping very differently from cook-chill kitchen. Certain factors will have to be determined:

§  Will sweets and pastries be made on the premises?

§  Will there be a need for larder or butcher?

§  Will fresh or frozen food or a combination of both be used?

6.      Types of equipment available

The type, amount and size of the equipment will depend on the type of menu being provided.  The equipment must be suitably sited. When planning a kitchen, standard symbols are used which can be produced on squared paper to provide a scale design. Computer-aided design (CAD) is now often used.

7.      Hygiene and the Food Safety Act 1990/91/95

Design and construction of the kitchen must comply with the Hygiene and Food Safety Act 1990/91/95. The basic layout and construction should enable adequate space to be provided in all food handling and associated areas for equipment as well as working practices and frequent cleaning to be carried out.

8.      Design and decor

The trend towards provision of more attractive eating places, carried to its utmost perhaps by the chain and franchise operators, has not been without its effect on kitchen planning and design. One trend has been that of bringing the kitchen area tota1l or partially into view, with the development of back bar type of equipment; for example. Where grills or griddles are in full public view and food is prepared on them to order.

While there will be a continuing demand for the traditional heavy duty type of equipment found in larger hotels and restaurant kitchens, the constant need to change and update the design and decor of modern restaurants means that the equipment life is generally shorter, reduced perhaps from ten years to seven or five or even less, to cope with the demand for change and redevelopment.

This has resulted in the generally improved design of catering equipment with the introduction of modular units.

9.      Multi-usage requirements

Round the clock requirements such as in hospitals, factories doing shift work, the police and armed forces, have also forced kitchen planners to consider design of kitchens with a view to their partial use outside peak times. To this end kitchen equipment is being made more adaptable and flexible, so that whole sections can be closed down when not in use, in order to maximize savings on heating, lighting and maintenance.