A Food Truck is a mobile kitchen where you can stop for a quick snack on the go. While the focus of a food truck business is has been on light, tasty meal, it is all prepared in a commercial kitchen that is the product of some serious designing. You must plan and prepare everything that a fine dining establishment does, such as concept development, menu planning, and also kitchen designing. The kitchen design of a Food Truck is basically dictated by the minimal space you have, as well as your required Kitchen Equipment and financial capacity. Design is especially important in a commercial kitchen as well, because if you are in the restaurant business and you are already dealing with the challenges of having a small kitchen, the potential to solve your problems may just be sitting in a truck at your front door.
Here are five key points every commercial kitchen can learn from Mobile Food Trucks:
• Think about your menu first. When planning a new concept, experts in the mobile food industry first prepare their menu plan and then add the necessary supplies and kitchen equipment to create and serve that menu to the customers. This improves efficiency by ensuring all the things in the truck has a place and its own role.
• Create workstations. When the customers arrive, a food truck’s kitchen and a restaurant’s commercial kitchen can be very alike. They both become crowded and busy where working space is very limited. Food trucks owners prevent accidents by creating workstations and allowing the staff to work in their own individual spaces without crossing over.
• Ergonomics is essential. It’s the number one consideration in the designing kitchen space. Small work spaces make efficiency more important than ever, Food truck staff and owners understand this. Every aspect of their kitchen design is done to remove extra movement if possible, making the reaches easier and distances shorter for maximum labor efficiency, safety, and functionality.
• Make smart Kitchen Equipment installations. Food truck owners understand that every piece of Kitchen Equipment in their space must be considered for its effect on all the rest of the equipment, and they are always on the lookout for machines and tools that do the job without preventing the others. Like for example, a closed-door ice maker prevent spillage and temperature imbalances in a small kitchen space while electric appliances can be effective at reducing the overall heat in the work station.
• Keep only the things that you need. Whether it’s prep that’s finished before loading the truck, or menus and signage that’s hanging outside, items only stay in a food truck kitchen if they really have to. This point can be a good lesson for Restaurant owners as well. Check out your menu and try to determine if there are any dishes, such as soups, that can be poured by the staff in the service area. Can other tasks or equipment be moved to the prep area or another position? The more work you can keep off from your main cook’s line, the more space you will open up in your small kitchen.
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