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post #1 of 13
Thread Starter 
Hello,

Quick question.

Here is my situation:

I have owned/operated in the same location for sixteen years -- Fine Dinning. I just wrapped negotiation and ground break is in a few weeks on my new building. I'm getting all new kitchen equipment buy my main concern is the costume line suite I'm designing. Can anyone who has worked on or has experience with a line suite tell me possible pitfalls to avoid or just things you didn't like and wished were done differently?

I obviously will have a lot of help making my brainchild a reality -- but truth is I have never worked on a unite like this. Any help or suggestions will be greatly appreciated.

Ari
post #2 of 13

Make sure there is room for plating. Having space for a table or a rolling cart on the far side of the line (for both station) is awesome. Space for a short rolling rack (like a cubbie hole) is awesome too. 

 

A steam table up front for sauces, potato puree back ups, etc is great as well. 

 

How many station are you gonna have? Make sure you know where the printer is going to go, where the telephone is going to go.

 

Shelf space above the line (pans, plates, etc) is great. 

 

Who are you using? Jade? Viking? 

 

French tops are the best. Make sure you have some burners. Do they have induction options? 

 

Central water spigots are a nice feature. 

 

I dunno, I'm just spitballing. I'm jealous though, you're living the dream. 

post #3 of 13

What is a "costume line suite?"  How many seats? Menu type? How many stations? Need more information to be helpful.

post #4 of 13
Quote:
Originally Posted by Jimyra View Post
 

What is a "costume line suite?"  How many seats? Menu type? How many stations? Need more information to be helpful.

 

When I Googled ""costume line suite" it brought up pictures of girls in sexy cosplay outifts.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #5 of 13
Come on here. This person was probably meaning "custom", and just spelled it wrong. NO, I don't know what a "custom line suite" is, but I wouldn't post up with the worn-out silly response "I need more information". Nobody in casual conversation says that they need more information.
post #6 of 13
Thread Starter 
Sorry, my IPhone spell check thinks it is smarter then me. CUSTOM LINE SUITE -- or also know as ISLAND SUITE. Some are built just for a hot line, I want to built mine for hot and cold.

http://montaguecompany.com/Island-Suites

Ariel
post #7 of 13

OK maybe I was a little harsh on the spelling.  I did mean it humorously and not to ridicule.   How do I ask about the planned operation without asking for more information?  I really have not heard the term "line suite."

post #8 of 13

Ariel, to really help you out we need some more information, like Jimyra said.  How many seats? What type of food, other than fine dining?  Lots of steaks?  Heavy on Pasta? Intricate plate presentations?  You get the idea.  How many line cooks? 

post #9 of 13

Ariel,  I followed your link.  I am not familiar with Montague equipment.  It looks very expensive.  I did not find complete specifications on things such as btu output size of coolers.  My iphone is smarter than I am on many days.

post #10 of 13

A line suite is the term for, instead of the line of the kitchen being literally a "line" or a row of stations (like grill, saute, entremet, fish, etc), the stations are made into an island so that the cooks look across from one another and the chef or sous chef stands at the head of the suite and expos. 

 

 

Something like that. 

 

Usually these units are customized, in that the customer can interchange components like ovens, flatops vs flames, shelving, broilers, etc. I suppose the OP was asking for any type of advice about pitfalls in ordering a suite. 

 

I don't have any other advice other than what I stated above. 

post #11 of 13
Hestan is the brand I would go for. ..
It's making a pretty big impact in the restaurant scene.
post #12 of 13

First, you should put in a steam jacketed tilting kettle for making stocks. I don't know if that would really be necessary in your particular kitchen, I just love them and think every kitchen should have one. Much easier than a stove top stockpot and you can leave them on overnight with out worry. 

      Second, in designing your suite, get some large cardboard appliance boxes, modify them to approximate the size and type of cooking equipment you think you will need, arrange them in the way you think will work best, then do an imaginary trial run with the staff. Obviously there will be no sales but you will be able to see that the cook on pasta station is in conflict with the grill station and would be better placed on the other side. Or you forgot to add a table for plating. Or…. 

Given the money you will be spending on equipment, this will help eliminate equipment returns and costly adjustments after installation. 

Oh, and I second the central water spigots. Very handy to have a water supply as part of the suite in addition to being safer than carrying water in pots across the kitchen. 

And it may be code already but I'd advise putting everything on wheels and flexible gas supply lines to make the equipment easy to move and clean. 

post #13 of 13

I would suggest thinking in terms of HACCP and the flow of product from the back door of the kitchen right on out to customer's tables.  Lay things out so that deliveries are made and products stored away from the back door and closer to where they'll be used.  You shouldn't be able to step out of the walk in and be out the back door in two more steps.  This minimizes shrinkage.  It's also more efficient for cooks.  As an example the best restaurant I've worked in was very poorly laid out due to being a very old building not originally designed for the purpose.  The freezer was actually at the front of building- in the basement!- and the kitchen was upstairs in the back.  Every time you needed something it was a sixty five yard hike to the freezer.  Luckily the coolers were upstairs but you get the idea.

 

Think of production and the flow of prep.  Have enough sinks and hand sinks.  Not just enough to keep the health dept happy but enough to encourage people to keep their hands clean.  Have dedicated sinks for prep so you're not trying to clean and sani a triple sink and use it for dishes, too.  Have plenty of space to cool stuff properly. A blast chiller would be ideal if the budget allows.

 

I can't offer much advice on the kind of line suite you're looking at.  It's foreign to me, I've used the layout with all the hot line facing backwards and the expo window at the cook's back.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
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