Who should you involve in the design process of your new kitchen and why?

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Designing a commercial kitchen can be a daunting task and it is often a question of how many people you should include in the design process. Too many people and personalities can create confusion that will lead to delays in the design process. It is important to know who you should include and understand how they could add value to the design. In this article, we make some suggestions as to who to include and … Continued

5 Tips to prevent refrigeration failure

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What could be your worst nightmare in the kitchen? Maybe you are reading this because have just discovered your freezer is not maintaining the set temperature, or you had taken some meat to prepare for cooking and have been overwhelmed by a bad smell. I suppose it is better late than never to start thinking about maintenance of your fridge or freezer, but first things first. If you are in the food service industry “food … Continued

A competitive edge through layout and workflow in Australian Commercial Kitchens

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Closing the gap on motion downtime You don’t have to be a lean manufacturing specialist to close the gap on unnecessary motion. It’s a great idea to look at time as money – what is the average hour worth per chef in your kitchen? Once this factor has been assessed, you can use this number to calculate savings on motion. Developing a spaghetti diagram to map motion Sketching a spaghetti diagram can assist greatly in … Continued

Building a commercial kitchen? Why should you use a specialist over a general cabinet maker?

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If you are considering a new commercial kitchen rebuild or refurbishment, it is important to consider your supply partners. A great partner can make for a great outcome in your new facility. Usually, you will need to choose between a Joiner or a professional kitchen Fit-out Specialist and choosing between them can often be a difficult choice for most people. A commercial kitchen is a specialised work space and it is important that the design … Continued