Designing and setting up a commercial kitchen is a big investment. Many new food business owners make avoidable mistakes that lead to inefficiencies and higher costs. Here are the top mistakes to avoid:
Not considering workflow can result in overcrowding, delays, and safety hazards. A well-planned layout improves efficiency and staff productivity.
Household appliances can’t withstand the demands of a commercial kitchen. Always invest in commercial-grade equipment for durability and compliance.
Good ventilation is crucial for safety, hygiene, and employee comfort. Underestimating it can lead to health issues and equipment damage.
Improper storage planning leads to clutter, contamination risks, and food waste. Plan for both cold and dry storage solutions.
Trying to do everything on your own often costs more in the long run. Consulting professionals ensures you choose the right equipment and layout.
Avoiding these mistakes can save you money, improve efficiency, and create a safe working environment.
