An Insider’s Guide to Getting Kitchen Design Right

Comments attributed to Alistair Farquhar, Director National Key Accounts UK & Ireland, Welbilt Designing an efficient kitchen has never been more important. Across hospitality, operators are facing rising costs in almost every area, from energy and water to labour and raw ingredients. Capital expenditure is under more scrutiny than ever, and kitchens have to work harder to justify every pound spent. Everybody wants a premium product, but for budget pricing, regardless of the brand, is there is more focus on cost than ever before. Therefore, being able to bring added value to operators is paramount. Alistair Farquhar, Director National Key Accounts UK & Ireland, Welbilt One of the biggest hurdles to navigate is that kitchens are getting smaller. Gone are the days of large kitchens with plenty of spare space. With property costs and business rates continuing to rise, space is now at a premium. That makes efficiency critical. Background work at the start is important – a lot depends on the output of the kitchen, how many covers you are doing, what your menu looks like, what the goal of the business is. Ultimately your menu and business style will dictate what pieces of equipment you need. A very [...]