If your restaurant plans consist of space for private dining-meeting rooms or independent catering areas-you might also require a banquet kitchen area to service these areas properly. This kitchen most likely will not see daily use, but when it is needed, it is really a labor-intensive, production-oriented location that requires powerful, dependable, and multifunctional gear.
Banquets in Wazirpur
In case your banquet and unique events company gets successful, you will stretch your primary kitchen resources awfully thin without having an additional banquet kitchen, and you will run your waitstaff ragged if the meeting rooms are located far through the main kitchen. Banquet kitchens are sometimes called support kitchens. Believe your service kitchen to be an extension of the primary kitchen area.
The purpose of the banquet kitchen would be to make only the final foods preparation prior to serving to the banquet or meeting crowd. Only modest, one-day storage is needed here, and since most foods will be delivered partly or totally prepared, directly from the main kitchen, there's no need for independent prep areas in the banquet kitchen area. All cleaning, peeling, slicing, and butchering can take place in the main kitchen area. You do not need a separate dishwashing region either.
If you make the financial commitment to a support kitchen area, it's true that it is making cash only when it is in operation. However, do not think of it as a waste if it isn't constantly occupied. Remember, when the lights are out and nobody's using it, it's still depreciating as an asset, not actively costing operating dollars or shrinking your bottom line. How a lot room will you require for these extra kitchen area facilities?
It depends mostly on how many people you are able to seat in your banquet rooms. In the Sofitel Hotel in midtown Manhattan, an 800-square foot manufacturing kitchen within the basement also functions as the prep kitchen area for the hotel's on-site restaurant along with a second, 700-square foot kitchen adjacent towards the hotel's banquet rooms is where the meals are heated, finished and assembled.
A support kitchen of 75 square feet can accommodate seating of 50 to 100; for 1000 seats, you will require as much as 500 square feet of kitchen space. The rule of thumb is: 50 square feet of kitchen room for each 75 to 100 seats. Additionally, you will need about 0. 5 square foot per seat for storage of banquet tables and chairs when they aren't in use. In designing a layout for the support kitchen area, look at portable equipment you are able to use to hold and serve food. It is going to be the most adaptable.
When the banquet rooms are close towards the primary kitchen, you may be able to assign a certain amount of main kitchen area room as your "banquet area. " At its simplest, it could be a few stainless steel tables on which banquet food is plated for waitstaff to pick up and deliver. This region may also consist of a independent beverage dispenser and ice machine, so waiters from banquet and primary dining places won't trip over every other using the exact same facilities.
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