Content sponsored by: Alto-Shaam
Commercial kitchens have been challenged with smaller footprints over the years. Whether this is due to expensive real estate, the need for more front-of-house gathering areas or growing seat numbers to maximize revenue opportunities, back-of-house space is definitely at a premium these days.
“We’ve been shrinking the back of house for some time, it’s no longer just a trend,” says Lenny Condenzio, principal at Ricca Newmark Design, Greenwood Village, Colo.
The squeeze has been put on kitchens at a time when the demand for a variety of items has never been greater.
“People want every food option and are more discriminating, but spaces don’t grow because of cost,” says John DePaola, principal, Foodservice Resources, based in Fredericksburg, Va. “And today’s kitchens get pushed to the limit, preparing meals for the restaurant, prep for catering and grab-and-go items.”
With higher expectations come higher demands. Fortunately, with the latest technology, today’s foodservice equipment is up to the task.
As a kitchen consultant, DePaola strives to separate production from service.
“In smaller spaces, it’s best that production takes place during off times, so the demand of the work station is more like that of a bartender [putting things together quickly],” he says.
Production is reserved for advanced prep, catering and event dining, in order to increase efficiency in every square foot.
“We look at what cooking units offer the greatest flexibility, as well as throughput, which impacts the production side,” says DePaola. “Today’s kitchens need the biggest bang for the buck when it comes to equipment.”
He says one example is combi ovens, which can steam, roast, bake and perform other functions in one unit.
It’s important not to be blinded by costs. Optimizing a smaller back of house may require a bigger investment up front, but this saves money in the long run.
“It’s much easier to justify first costs than continual operational costs down the line,” says DePaola. “But money is either spent now or later, and nine times out of 10 it’s best to spend it at the forefront. I can’t tell you how many jobs I visit after a couple years where we need to make major changes. It pays to do it right from the beginning.”
Because cost can be tighter in a denser kitchen, it’s important to think about every inch of space. This includes the aisles and how people are moving around. Operators need to take advantage of space underneath, above and on countertops.
“Certain overhead, like sinks, storage and ice machines, are standard, but take up space and also need consideration,” says DePaola.
Certain aspects of a smaller back of house are a given. Equipment that operates outside of a kitchen hood can help alleviate space issues, while other equipment like multi-cook ovens or combi ovens have the versatility to support a busy kitchen.
“I like pieces of equipment that can do different things, and combi ovens are one of our go-tos,” says DePaola. “Chefs love working with them, and so do we. These have become indispensable workhorses in the kitchen.”
Blast chillers also help kitchens with more limited square footage decouple production from service, limiting these tasks for non-peak times. Restaurants can prepare product, chill and hold it before retherming for serving, retaining the freshly-made quality.
It’s the production equipment like combi ovens, multi-cook ovens, cook & hold ovens and blast chillers that can add to back of house efficiencies, making the most out of limited space.
“With combi ovens, going from steaming to baking to roasting without the transfer of flavors is possible,” says Condenzio. “This potentially reduces the number of equipment beneath the hood and, therefore, the size of the hood.”
And with ventless options for combi ovens, multi-cook ovens, and Cook & Hold ovens, operators can even free up the kitchen hood space.
Fortunately, operators can now do more with less pieces of equipment, adding to the efficiencies of today’s smaller kitchens.
Checklist for Conserving BOH Space:
- Separate production and service: make the most of the available space
- Schedule the kitchen to be used more throughout the day: use off hours to get prep work done, which will optimize the use of space during busier periods
- Invest in equipment up front to save money in the long run
- Utilize flexible equipment: get the most use of equipment in a single footprint to prepare a variety of foods in many different ways
- Design the kitchen to get the most out of every single step: go under and over everything for storage by creating more efficient work stations
- Make good use of high-density shelving: this provides more storage in less square footage, while freeing up aisle space
Looking for ways to make the most out of your kitchen equipment? Join Alto-Shaam for a free A Taste of Alto-Shaam demo event for more equipment tips and tricks.
