The restaurant has two separate kitchens with a distance between them. A delivery, prep and storage area with walk-in cold room and freezer space. Plus a main production kitchen and open plan line.
The open kitchen is backed up by a production area with has a multi cooker, stove for stock pots, Combi convector oven, cooker rings and wash up area.
The line is open plan like say Vapiano restaurants but with different stations, these stations are very compact as space is very limited. About 2 meters per station.
1. Open salad bar and grill with reach in drawer fridges for prepped steaks, burgers, chicken etc., grilled to order and salad etc. mixed and dressed to order face to face with the guests
2 Wok induction station with pasta cooker for seasonal pasta dishes cooked face to face with our guests, also with under counter reach in drawer fridges for prepped fresh pasta sauces and garnishes and fresh pasta like eg fresh pumpkin ravioli, behind a shelf with different dried pasta portions
3 fish and chip shop station with fryers and under counter reach in freezers, this where my dilemma lies, in this area we shall be frying battered fresh fish, finishing blanched fresh French fries etc.
This is my last chance to change to decide should I go with all refrigerated reach- ins meaning I would have no freezer space in the main kitchen or on the line. (the kitchen planner has put freezers here)
My menu doesn’t require freezer space on paper but I fear going with no freezer space could lead to problems that I can’t see at the moment…I would be very grateful for some opinions from hands on chefs with experience in this area
Thanks for taking the time!
Edited by noel michael - 3/12/15 at 3:59am