Give your staff more tools and resources to innovateĪt Huxley Wallace, Josh aims to use his commercial kitchen as a lab for baking, and to generally expand the ability of what he’s able to do at the restaurants. That allowed him to cover all the basics of running bar so he and his team could focus on the next step.Ĥ. He redesigned the bar to be set up like a kitchen, with rolling production and a predictable, organised mise en place in place for bartenders when they arrive. It’s the same thing in the kitchen: you don’t have a sous chef peeling potatoes all the time.”” “Not that that’s beneath them, but there are other things for them to do. “We had somebody that’s a bartender who’s talented, trained, coming in and juicing things,” he says. By centralising cocktail production in a commercial kitchen, he was able to have bartenders come in later. Make the most of your staff’s time and talentsĪdam noticed the bartenders within the restaurant group were spending a significant amount of time every day prepping mise en place for the bar. “Everything that goes wrong or takes time in the middle of service, we try to do during the day when it’s behind the scenes.” 3. He needed to streamline operations so that service would run smoothly and bartenders wouldn’t have to prep in front of guests. “The kitchens would fail on a daily basis run like that,” says Adam. Bartenders were prepping ingredients in the afternoon, while people were sitting in front of them trying to order drinks. Restaurants in the Daniel Patterson Group, such as Plum Bar and Alta, are open all day. If you can do that as well as have a commercial kitchen and make even more revenue? You’re doing really well.” 2. “Most people like to stay in the 5-7% range of your revenue. “In most restaurants, your occupancy cost or rent needs to occupy a certain percentage,” Josh explains. If you’re just starting out and low on cash, find someone to rent out your commercial kitchen space while you’re not using it, such as a baker who can make bread at night. If you can create a restaurant and a commercial kitchen out of the same space, the spaces begin to make sense from a financial and efficiency standpoint. Josh’s first commercial kitchen was part of a building that also had a café. That’s impossible to do in a restaurant or a commercial kitchen, but if you’re resourceful you can find a way to combine the two. “Look at it like a manufacturing facility - every hour of the day you should be at maximum capacity,” says Josh. Use the space as much and as often as you can Here are 10 ways to make it work for you. We talked to Josh and Adam about their production, operations and staffing to learn some best practices for utilising a commercial kitchen.
Commercial kitchen space chef excelsior professional#
What is a commercial kitchenĬommercial kitchens, also known as commissary kitchens or ghost kitchens, are professional kitchen spots equipped to produce large volumes of food for other restaurant businesses, food trucks, hotels, bars and other hospitality businesses.
Adam Chapman, the GM at Oakland’s Plum Bar, has made the restaurant into a cocktail kitchen space for the entire Daniel Patterson Group. That’s when a commercial kitchen starts to make sense for production.Īs the founder of Seattle’s Skillet Street Food and Huxley Wallace Collective, Chef Josh Henderson oversees full-service restaurants, food trucks, and a catering operation and uses a commercial kitchen to streamline prep. As restaurant groups grow and one concept turns into five - and additional business opportunities come into the mix - time and space are of the essence. In a restaurant kitchen, efficiency is everything.
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