Kitchen Design

Kitchen DesignThe kitchen has become the focal point of design and entertainment at the Newport Turtle in Newport Beach, California. Saga has decided to make the kitchen the stage. As Saga states in the Newport Turtle’s menu: We hope you’ll like what we’ve become: we are proud of our new place . We belive in showing off our kitchen, surrounded by an abundance of food, our charcoal broiler and our fresh pasta.

By showing off the kitchen to its clientele, Saga is acknowledging the growing culinary sophistication of its high-achiever, high-income customer base. Today’s upscale diners are more interested than their predecessors in seeing how food is prepared because they are more serious about the meals they prepare themselves. The visual and tactile elements of cooking–the flames of the broiler, the colors and textures of ingredients the aromas, and the interaction of the chefs, are all combined to heighten and enrich the dining experience. Today, the process is as enjoyable as the product to the sophisticated restaurant patron.

Saga Kitchen Design In Restaurant

At center stage: the kitchen, a state-of-the-art exhibition facility with a double mesquite-fired grill, pasta making equipment, pantry and saute stations, a bounty of native ingredients on view, and a stylish black-and-white-and-chrome new look.

  1. The original black-and-white tiled floor was retained in the remodeling.
  2. To the left of the kitchen, a food bar was added, flanked by blackboard-clad columns which promote featured specials. The food bar provides both the cocktail lounge and a small, private “quiet room” to the left of the entrance with oysters and clams, hot and cold appetizers, carved-to-order sandwiches, and other light fare. The quiet room, which invites conversational twosomes, doubles as a waiting area during busy periods.
  3. To the right of the kitchen is a brightly lit, glass-enclosed hexagonal kiosk from which a variety of specialty desserts are displayed and served. The dessert kiosk and the food bar surround and highlight the central display kitchen and food theatre.
    The new kitchen occupies space once allotted to the front line of a standard completely enclosed kitchen. A portion of the original kitchen now serves as a prep, storage, and dishwashing facility, located to the rear of the display kitchen and adjacent to the dining room.

Concealed from diners by the back wall of a service stand, the ordering and pickup window accommodates both pantry and saute items coming from those two stations at the rear of the new kitchen, and broiled items coming off the grill. An electronic cash register and counter for check preparation also occupy the service stand area.

During lunch and dinner, four people work the display kitchen: a grill man, pantry person, saute person, and chef Reinhard Dorfhuber, who functions as expeditor. The saute station also covers roast prime rib and rack of lamb, which are served in addition to the Newport Turtle’s grilled specialties, pasta dishes, sandwiches, and salads.

With Such Designs, The Following Are The Advantages Of The Kitchen Stations

  • Kitchen stations are placed in logical sequence: Adjacent to the receiving door are the walk-in refrigerators and the walk-in freezer, so foods can be temperature controlled immediately. Insulation for the walk-in lies under a brick platform so carts can be wheeled in and out, conserving time and energy. The manager’s office overlooks the receiving area, a logical location for control purposes, the potwashing station sits in a far corner of the kitchen, away from everything except the two stations that need to be near it: the food preparation area and the cooking battery.
  • The kitchen and hot serving lines are separated only by a wall with pass-thru cabinets in it: This way, small batches of recently prepared foods are kept hot and can be taken as needed by service workers.
  • A small kitchen poses no real problems for “Jericho,” as the cafeteria is called, because a substantial amount of preparation is done at the serving stations.
  • Behind the prepared salad station is a self-contained prep station. An ice machine, work table, sanitizing sink, and refrigerator permanently sit behind the serving space in case a worker needs them.
  • A nine-topping salad bar and soup station are self-serve only, which contributes to the non-labor-intensive nature of Jericho’s set-up.
  • Following sequentially in a semi-circle are the hot food counter, grill counter, ice cream counter, and sandwich counter. Final prep is done by the service workers, relieving the back-of-the-house of some work while enhancing a quality image.
  • Sandwiches are prepared to order, which eliminates work in the kitchen.
  • Fresh hamburgers are cooked to order at the grill station, and served on a local favorite, the Kaiser roll.

A major benefit of our set-up is that it would be easy for each station to be totally self-service

  • A two-sided beverage counter is centrally located. That’s the one station that is used by everyone, no matter what they eat, so it is easy to get at from either end.
  • The heater and soap dispenser are built into the equipment, so portions are consistently accurate.
  • Also attached to the dishwasher, near the place where the workers stand, if a faucet for handwashing. The convenience of this faucet helps assure that workers will wash their hands when necessary, as they won’t have to travel any distance to do so.

Menu

Menu Tv In Restaurant

The menus are displayed in two quality-enhancing forms. Two TV screens in the serving area flash daily messages and daily menu specials. But to alert the office workers about upcoming meals, white and red weekly printed menus are distributed. Each lists the standards such as grill items, sandwiches, salads, and desserts, in addition to the two hot entrees, one soup, and one special salad of the day. The menu rotates on a five-week cycle.

With vending services at night, the two main meal periods are breakfast and lunch, with about 700 lunches served daily. The employee customer base is predominantly suburban women who tend to eat lightly during the day. The office workers we serve seem to be mostly homeowners and young girls who live with their parents, who go home to a big dinner every night. This is a change from our customer base in our city offices, where many workers make lunch the big meal of the day. Workers are all white collar, 85 percent of them clerical workers. About 15 percent of lunch sales goes just to salads.

Additional menu items might be added when the weather gets warmer, as a courtyard adjacent to the dining area will likely become an outdoor dining area. Barbecued meats and a hot dog cart are being considered for outdoor service.
The hotel was designed to keep chefs skinny, jokes Norman Wade, executive chef. His humorous observation refers to the Westin’s “heavy vertical” emphasis which has resulted in a design awkward for the implementation of foodservice operations. It is a design which requires much shuttling between floors.

All of the hotel’s food and beverage support services (purchasing, shipping, receiving, storage, dishwashing, etc.) as well as the main kitchen and three satellite kitchens are located on different floors.
The Westin features informal dining at the 204-seat Brasserie; upscale dining at the popularly priced 250-seat Turner Fisheries Bar and Restaurant; and fine dining at Ten Huntington which seats 120 in addition to a private room for 12.
Food and beverage director Robert Niederhauser took a direct approach to the problem long before the Westin opened its doors last July. “We had no choice but to make the space work for us; the opportunity was there. So, the chef and I spent a great deal of time studying the blueprints

The dishwashing facilities can be found, along with housekeeping services, on the fourth floor

  • To facilitate fast movement, the majority of equipment is on wheels. All of these “vertical transport” pieces can be plugged in to keep the food warm–an important consideration when the food is being transported between floors. All of this movement makes timing–and well-maintained elevators–crucial.
  • The restaurant satellite kitchen located on the lobby level is nearly self-contained. Although only 40 percent of the kitchen’s space (4,055 sq. ft.) is used to prepare meals for Ten Huntington’s customers, the kitchen has no problem producing the 120 to 140 nightly covers.

Fresh food orders arrive daily at the loading dock, which is located on the street level. Once received, the food is carried by the freight elevators to the third floor. Here, most of the fresh produce is issued directly to each restaurant while canned goods and other products are stored for future use in either the pantry, pass-through coolers, or the double walk-in freezers that are located just outside the kitchen.

However, another striking example of the hotel’s awkward design is evident here. Although this restaurant is open for dinner only, its kitchen is responsible for guest room dining (room service) which is available 24 hours. Approximately 60 percent of the kitchen’s space is allocated to catering guest room dining.

And to complicate matters further, this area produces room service meals only between the hours of 6 a.m. and midnight. The “night owl” menu, available between midnight and 6 a.m., is produced by the satellite kitchen on the fifth floor. This kitchen is responsible for providing the hotel’s 1,000 employees with free meals in their dining room, the Cantina. As a result, the kitchen is open 24 hours to accommodate employees on rotating shifts.

Two complete service lines feed the counter, instead of one. One line opens for breakfast, both open for a busy lunch. The second line closes immediately after lunch.

The kitchen utilizes two standard, full-size broilers, two full-size fryers, two full-size drink stations, plus four full-size microwaves. Almost everything else is reduced in size.

Moving across the front of the kitchen behind the counter, the components in the drink station are normal sized. Next to that, adjacent to the main service line, is a full size holding station for burgers. But adjacent to the auxiliary service line, the custome-fabricated holding station is only about two-thirds the size of the main holding station.

The service lines extend back vertically from the holding station, just as in a typical Burger King. The computerized fryers are standard, but the “dump station” for fries is half the size of a typical dump station.

On the main service line, the broiler is full-size, but the work area where burgers are assembled and condiments are added is only half the size of a normal Buger King. Two standard microwaves are fixed above the condiment area.
Diab looks for basement space for storage and further conserves valuable square footage by giving the manager a stand-up office in the corner of the kitchen.

Cleaning System

A spray cleaning system allows for sanitizing the entire kitchen and surrounding areas. The system is used to spray down equipment and floors twice a day, once after lunch and again after dinner. Since nearly everything in the kitchen is stainless steel, all of it can be hosed down; first a soap cycle is used then a rinse.

During each shift there are five line cookes on duty, and one or tow expediting chefs; two hot prep men prepare stocks, soups, and Clyde’s famous chili. Two people in a downstairs prep area slice meat and prepare salads and cold items. Two dish washers work in the kitchen’s dishwashing area. And one person is stationed in a raw bar near the dining area, serving oysters and clams.

Conclusin:

Kitchens have been designed to fit the particular establishment and to allow preparation of a varied menu. Restaurants, fast food operations, bank cafeterias, and hotels need kitchens with design elements that allow for efficient, versatile service

Double Challenge With Two Restaurants

Marco Polo Lounge For KitchenThe Marco Polo lounge, where light items from both specialty houses and a raw bar could be enjoyed by people stopping in for cocktails or customers waiting for tables. The two restaurants share a gilded lion-flanked entrance and the open atrium-style lounge but have separate seating, menus, and staff. However, because members of a party in one restaurant can order items from the menu of the other restaurant, the kitchens must be a miracle of separate but cooperative activity.

Despite multi-course service and made-to-order preparation of 90 percent of the items on wide-ranging menus, only about 26 percent of the restaurants’ square footage is devoted to the back-of-the-house. The kitchen includes two fully equipped cooking lines, each with its own refrigeration, and a wide spectrum of specialized cooking equipment.

This economy of planning is possible because of three key factor

  1. Speed of cooking systems in both kitchens
  2. Lack of inhibiting cross traffic
  3. Shared dishwashing, dry storage, receiving, and prep areas.

About 90 percent of the Szechwan Palace’s 63-item entree menu is prepared in woks. On the Chinese kitchen’s custom-designed, five-wok range, a single chef with two helpers can put out five or six different dishes every three to four minutes and up to 15 portions of each dish can be prepared in a wok.

Teamwork and layout of the cooking station also speed up production

  • There a chef’s helper chops and plates all the vegetables, meats, fowl and seafood for each dish, then hands it the wok chef.
  • The wok chef drops the food into the sizzling wok, adds necessary sauce and seasonings which are on an ingredient tray next to his range.

Three or four minutes later

The dish is plated and handed down the line, and the wok chef brushes and rinses his wok, readying it for the next dish. The plated meal goes to a chef’s helper stationed at a 20-compartment garnish unit who then places it on the tray line for service.

Next on the cooking line is a Chinese smoking cabinet where duck for Peking duck is smoked a day in advance and appetizer barbecue ribs smoke throughout the service periods. Beside this oven is a knee-high range top for soups. Often the executive chef will be stationed here to oversee final garnishing of the more elaborate dishes prepared at both the wok and fry stations.

Traffic Area

Marco Polo Kitche

This slower traffic area is purposely positioned between the wok station and the appetizer station, the other very high production section at the front of the line. Because management anticipated the popularity of the Chinese appetizers for patrons of both restaurants, the lounge and catered parties, this station was designed for maximum flexibility and capacity. Two double fryers, a convection steamer, saute range, a microwave oven and a double door reach-in refrigerator allow two chefs to prepare everything from Shanghai spring rolls to pot stickers in enormous quantities.

A line parallel to the main cooking line has prep tables, a sink and several reach-in refrigerators where a chef’s helper is stationed to feed ingredients and utensils and take finished dishes from the chefs for carry-out packaging.

Traffic up and down the line is thus minimized, yet stations can be replenished and dishes delivered to the waiters’ stations on a minute-to-minute basis. Two entrances to the Chinese kitchen help keep service to both the main dining room and party rooms running smoothly.

To control traffic during service periods, pass-thru windows between the two kitchens are limited to a corridor in front of the walk-in coolers and another through the dish room. At these points, the order expediters of each kitchen can confer with both staffs to coordinate cross orders.

Stations In the Kitchen Area

In the seafood kitchen, the preparation system and layout is very different and considerably more compact. The saute station where many of the entrees are prepared is at the front of the line closest to the dining room and to the dishroom. This station is equipped with a compartmentalized steam table for sauces, under-the-counter refrigeration and a small work area. Though each chef in this line works independently, he is still able to prepare many dishes quickly because of the fast-cooking nature of most seafoods.

The next station, manned by a broiler chef, owes its efficiency to the extremely hot temperatures produced by the mesquite grill. Convection ovens and steamers are used in this kitchen for the same reason. Most seafood entrees are prepared by these methods in five to seven minutes.

Next along this line is a pastry oven used during nonservice hours to prepare desserts for both restaurants. The main prep area for both kitchens is at the end and at right angles to this line and is equipped with a large stainless steel work surface, sink, and shelving above and below.

Along the outside of the line is a steam table and tray counter opposite the saute and grill stations where waiters pick up finished dishes, and a rolling salad and pastry refrigeration unit.

Warewashing facilities, storage, and receiving areas are shared by the two restaurants. The compact dishwashing room is located to the front of the kitchens. It is equipped with a triple tank which works much faster than conventional machines. Pot washing for the Sandpiper saute station is efficiently managed without overloading from the Chinese kitchen where woks are cleaned right at the range. Receiving and storage areas are located at the very back of the kitchens.

Conclusion

Another difficulty caused by the two separate and diverse menus is cross contamination of food and cooking odors. As well as completely separate refrigeration, two high capacity ventilation systems were installed. In addition, all equipment has top mounted compressors to allow each piece a six-inch clearance from the floor for cleaning.

Ramada Renaissance-Volume Versatility

Stations Of Restaurant In KtchenMeals, especially for the restaurants and room service, are prepared to order and served. In order to assure a maximum utilization of space and a minimum amount of traffic in the cooking area, the hotel has three kitchens: a main production kitchen that does some work for all the foodservice outlets, a banquet kitchen, and a kitchen for the employee cafeteria. The kitchens are all on different floors.

The main kitchen’s design adopts basic elements of a European hotel kitchen yet adds features that guarantee American-style productivity. The 4,000 sq. ft. area is divided into work bays by a crenellated layout on two sides with a traffic path down the middle. Ramada Renaissance director of food and beverage support services Steve Hickok likens the setup to European hotel kitchens in that each function is performed in a space reserved exclusively for that purpose. The difference is that in Europe each station would be in a closed-off room, yet in San Francisco each station is adjacent to the other stations with which it works closely, separated only by a wall and open to the center lane.

Key To The Kitchen’s Design

You don’t have to take too many steps to get anything done. Spacial flow is key to the kitchen’s design. Whereas some hotels have separate kitchens for each restaurant, at the San Francisco Renaissance wherever food is being prepared for one restaurant there’s a worker for the other restaurant performing similar duties right near him. Each restaurant has its own employees and its own line of equipment, but this arrangement allows versatility.

 Three or four people work each station. For instance, one person prepares a la carte vegetables, one does all sauteeing and preparation of made-to-order sauces, and a third prepares and cooks all fish items, explains Kenneth Juran, executive sous chef.

Room service entrees are prepared in this area as well. Storage and equipment such as toasters and coffee brewers are located nearby, close to the service elevators. This area also houses all the extras that go on room service carts, such as jellies, sugar packets, and boxes of cereal. During less hectic working hours the day before, workers assemble all nonperishable items on dozens of room service trays and line the carts along the corridor that leads to the service elevators. Room service breakfasts can be served in seconds.
The restaurants and room service each have their own pick-up station. An expediter coordinates the timing of delivery and checks all plate presentations.

To avoid traffic in the kitchen, the service staff enters its orders through a computer in the dining room.The kitchen staff receives all orders neatly printed with individual specifications. Service workers are able to spend more time in the dining room with their guests.
In the merlon behind the service line is the preparation area in which stocks, soups, and consommes are prepared for all the facilities. Across from that is the butcher shop.

It All Fits Together: You Can See Why Each Station Is Where It Is

  • The hotel’s bake shop, located in the rear merlon, has its own temperature control and walk-in. Pastries, sorbet, ice cream, and gelato are made fresh on-premise every day. The traditional marble table in the center of the area is the focal point of the bake shop.
  • The dishwashing area is away from the kitchen to the far left; the purchasing/receiving area is in its own room to the far right. Also in this area are four walk-ins: dairy and produce; fish; meat; and items such as ice carvings.
  • The 200-seat employee cafeteria serves 1,100 meals a day to 600 of the hotel’s 750 employees. For no charge, the employees can help themselves to a choice of three hot items, a 14-ingredient salad bar, and a variety of extras. However, breakfast foods, hamburgers, and sauted and fried items are cooked to order.
  • Banquets are catered out of the fourth floor kitchen, and although items such as soups and stocks are prepared in the main kitchen, the rectangular banquet kitchen is equipped to handle those chores when necessary. Between the ballroom, 17 meeting rooms, and three board rooms, the banquet kitchen may serve up to 1,200 people in a meal period, and most cooking is done right there. The kitchen is a long rectangle, with ovens and other cooking apparatus on one wall, rollin freezers on the other, and work tables in the center.

The banquet kitchen is designed for speed. They can put out banquet meals very quickly, so people at every table in the room can eat at the same time. All three kitchens are set up so that there is no wasted motion. There are no extra steps.

Admiral Aims At Remodelers

Admiral, which will use its own company name on the products, has targeted main distribution of the European-styled line through custom kitchen remodelers, not traditional retail appliance outlets. Dealers who have branched out into the kitchen remodeling arena on a serious basis will be considered.

To be called the Continental series by Admiral, the offerings will include not only appliances but cabinets and may even encompass Continental-Kitchenwall and floor coverings.We think there are a lot of people out there who’d love a custom-designed kitchen, but who don’t want to spend $30,000, explains Dowd. While describing the Continental series at high end. We’re positioning it to be much more affordable than something like Sub-Zero (Sub-Zero is a manufacturer of high-end, builtin refrigerators.)

More Reading

http://www.johnlewis.com/our-services/john-lewis-fitted-kitchens/john-lewis-continental-collection-kitchens

Current plans call for the line to be shown next March in St. Louis at the National Kitchen & Bath Show, with distribution set to begin shortly thereafter. The Continental line will mark the expansion of Admiral’s joint marketing agreement plan with Zanussi. In March, Admiral began distributing compact stackable home laundry equipment from Zanussi, and it will introduce an 11-cubic-foot refrigerator in September.

These products are offered through the company’s national distributor network. But Dowd says new distributors may be sought for the Continental series. Says Dowd about plans for handling the Continental line: “It doesn’t necessarily exclude our present distributors. But, in all cases, we’ll make sure they’re truly qualified to do this product justice.’
Dowd describes the Continental styling as “sleek, with a minimum of protruding knobs and buttons. There are generous radii on corners.’

Perhaps the most unusual of the new pieces is the refrigeration system, a modular four-unit setup in which a pair of stacked refrigerators is placed alongside a pair of stacked freezers.

Each unit has a 7-cubic-foot capacity, providing total storage space of 28 cubic feet. The built-in system is flush with surrounding cabinets.

The system’s advantage

  • It’s complete modularity. Instead of the standard two-refrigerator, two-freezer configuration, buyers can opt for three refrigerators and one freezer or vice versa. Any of the units can be deactivated to save energy.
  • The Continental dishwasher will feature an all-stainless-steel interior, automatic detergent dispensers and flush-mount controls.
  • The line’s cooktop is a model that combines two gas and two electric surface elements for versatility. Says Dowd: Many cooks prefer to have both fuels, depending on what they’re cooking.

Rounding out the line will be wall ovens and a slide-in range with cover both available in gas or electric. The units have standard porcelain interiors and black-glass oven doors. To achieve a unified, total kitchen look, Admiral is talking with several European cabinet manufacturers about supplying wood or laminate cabinetry for the line. Other possibilities include wall and floor coverings, says Dowd, but plans for offering these are more uncertain.

Admiral has attracted considerable attention in recent years for its personality refrigeration products, which include the A la Mode ice cream-maker refrigeration and the quick-freezing Ultra-freeze freezer. Dowd says the Continental line will not be next year’s “personality’ products, which, he explained, are developed internally –and which are cloaked in secrecy until their debut.
When asked if the acquisition of Zanussi by Electrolux would affect introduction of the Continental line, Dowd responds, I would hope not, but I could see that it could cause some delays. But I prefer to think not. Commenting on the currently available Zanussi laundry equipment, Dowd says sales have exceeded expectations.

Wendy’s Prototype For Profit

Two prototypes, phases I and II of a four-part program, have been built in Cincinnati and are performing well above projected volume levels. Each phase represents a refinement of its predecessor; phase III will be built in Atlanta this year; plans for phase IV are being developed.

Wendy Kitchen

In both prototypes, kitchens have been designed for optimum product and personnel flow. Many of the improvements made in the prototype stores were dictated by Wendy’s expanding menu, which now includes such items as fresh salads, specialty sandwiches, dinner platters, and stuffed baked potatoes. We’ve come a long way from the days of hamburgers, chili, Frostys, and fries, and have upgraded our technology and design to coincide with that progress.

Having enlarged its menu to offer consumers more choices, Wendy’s has also had to add more equipment to produce breakfast, dinner, and additional lunch items, and has had to incorporate added storage space into its design.

For instance: The prototype back-of-the-house is more than 200 sq. ft. larger than the original (1,564 sq. ft. vs. 1,344), in part to accommodate increased storage space. Moreover, dry storage areas have been fitted with moveable track shelving to maximize utilization of space. Walkins are 34 percent larger to handle the prototype’s larger inventory and volume, and glass doors allow reachin as well as walk-in access. Likewise, the kitchen itself has been designed for maximum efficiency and productivity. We were concerned with designing for efficiency and effectiveness, because saved steps are saved seconds, and that’s the name of the game.


The entire kitchen is geared around a separate line-concept for the drive-thru/pick-up window. Functioning autonomously, crew members manning the pick-up window need not move back and forth between the main production area, making for speedier drive-thru service. In fact, speed of drive-thru service is carefully monitored by a device which measures the exact time it takes to complete an order. The pick-up line has been reconfigured to eliminate dead spots, so that a crew member or manager standing in front of the window can look in either direction and get an unobstructed view of the front counter, the line, the back production room, and the line of cars.

Because Wendy’s markets its burgers “hot off the grill’ and prepares sandwiches to order, the cooking centers have also been designed for maximum efficiency. The centers (pressure fryers, ovens, and ranges) are positioned as a unit in the front of the store, rather than scattered throughout the kitchen. Multi-purpose holding cabinets are situated under the improved, twin track bun warmers above the grills and front sandwich station which can be used as steam or dry cabinets, with or without ventilation. Temperatures can also be adjusted according to what item is being held.

The fry station is outfitted with a freezer, eliminating problems caused by partially thawed fries; this system has been particularly useful during rush periods. In addition, counter prep space has been significantly enlarged to handle the increased volume.

The Cincinnati prototype design also features a new decor which incorporates booth seating, greenhouses and skylights, more subdued lighting, and other innovations.

As part of the company’s overall strategy, this research and development project in Cincinnati should help Wendy’s meet its salesbuilding objectives.

  1. Improvements to the cook center/sandwich line include twin-track bun warmers and multi-purpose holding cabinets.
  2. Wendy’s new interior is a more open, airy design with wood and brass trim and hanging plants.
  3. The Cincinnati prototype features a modern, attractive greenhousedesign.