The kitchen equipment – obviously – very much depends on the food we are offering. But more about the food later, we will talk about it closer to the opening day.
The kitchen will be small and this is our main challenge. Or maybe it is our main opportunity as we really have to focus what we are offering. How can we create delicious food our guests will love in a small space?
Restaurant kitchens can be very stressful environments as they are hot and the guests tend to come at the same time. So the heat is on! One of our key tasks is to design stress out of the kitchen and to create a pleasant work environment. To take some of the heat out of the kitchen we decided to work with induction, for example.
There is quite a number of things we will need around our kitchen team: hob, plancha, pasta cooker, a fryer (maybe), fridges, freezers, storage, pots, pans, dish washer, glass washer, all sorts of tools and gadgets. Over the last weeks I fell in love with drawer fridges. You open a drawer and you see what is in it. Fabulous!
If you want to become a kitchen equipment bore, have a look … http://www.rational-online.com, http://www.fosterrefrigerator.co.uk, http://www.meiko.de, http://www.blue-seal.co.uk … just to show you some.
We are still in planning stages, but it is decision time soon.