By Charles Tan
A strong kitchen begins long before the first dish is served. Proper planning defines the kitchen’s capacity, menu feasibility, staffing structure, and investment cost.
Key elements:
- Menu Engineering aligned with target customers
- Equipment selection based on production needs
- Space planning for efficiency and safety
- Utility planning (gas, electricity, ventilation, drainage)
- Budgeting for CAPEX and OPEX
Outcome:
A kitchen that is ready to perform from day one, avoiding costly redesign and operational bottlenecks later.
