Commercial catering equipment suppliers are often also kitchen planners and installers of everything from fryers to serving counters and restaurant furniture.

1. Cleanliness Is King In Commercial Kitchens
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2. There are some fascinating insights into the workings of Parisian
restaurants and hotels during the 1930’s in George Orwell’s Down and
Out in Paris book.
George Orwell had the means to live well but chose to become destitute
just for the experience and it certainly inspired some great writing.
Today we expect a commercial kitchen to be spotless and new kitchens
are designed in a way that makes them easy to clean at the end of the
day. When they are built there are few places where dirt can be lost so
seamless stainless steel with units either flush with the floor or raised
high enough to easily clean beneath is the norm.

4. Hygiene is rightly considered an essential part of working in a kitchen as
just one bout of food poisoning can destroy the business. Anyone
working in a kitchen is obliged to take a course in hygiene and kitchens
are always cleaned down at the end of each day.
Commercial catering equipment suppliers are often also kitchen planners
and installers of everything from fryers to serving counters and
restaurant furniture. There are many factors in what makes one
restaurant a success and another failure.
You have to be a very brave person to build a new restaurant where one
does not exist. Unfortunately it is one of those businesses that have a
high failure rate usually within one or two years.

5. The most important consideration once you have identified the need is the
type of restaurant. It can be anything from fast food, takeaway or a la
carte to name just three of many possibilities.
A commercial kitchen specialist is an essential partner in setting up a new
restaurant and apart from anything else if they make a site visit even
before you begin they may well be able with their experience to offer
some constructive criticism.
For something like an a la carte restaurant the chef is the most important
person and is normally well paid. This is a contradiction to Orwell’s Paris
observation where all the waiters are paid more than the chef.
He does notice however that the chef is held in high regard and is never to
be argued with. He compares them to artists and writes the intriguing
line that you should never pay more than ten francs for a steak in Paris
as the chef will have made sure it’s worth the money.

6. To do this he will pick it up in his grubby hands after it is cooked and lick
it, squeeze it and perhaps even bite into it.
Fortunately this kind of behaviour doesn’t happen anymore. Or does it?
When you consider how much use commercial equipment has to endure
compared with your home kitchen it should come as no surprise to see
it costs dearly. Reliability is essential and this is why it has to be such
good quality but the good news is that flexible finance is usually
available.
For commercial catering equipment suppliers please
visit at Garnersfse

7. Thank You
published by
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