It has never been a secret that the kitchen a restaurantis the heart of that great machinery of the gastronomic services; It is the key piece for a perfect beginning and end in operations. The combination of the human factor with the material, where knowledge, beauty, experience and above all well-being are mixed, added to the interior and exterior environment of the premises, make hungry and wealthy clients invest their emotional and economic resources in satisfaction.
In other articles we have discussed how important it is to cause a good first impression; good taste and quantity is not only enough, customers expect more than quality; They expect well-being, a good atmosphere, a pleasant climate and above all they value, infinitely, time.
It has been an ancient mistake to consider that the also information is satisfied if abundant and good-tasting dishes are offered in a place that is poor in decoration, lighting and with equipment out of date in time. In restaurants thus and with results we must applaud their staff, they are unquestionably their best resource, but they begin to depreciate over time, due to the wear they are subjected to.
Open a restaurant It is not an easy thing, to be able to do it you have to have a long light, you should not think only about the present, but you have to consider the experience of the past and look to the future.
When planning any type of investment, whether to renovate or create, the audience to which the business will be addressed, the menu to be offered and the location are always taken into consideration; I personally consider that these are the first three elements that any entrepreneur would value to take strategic and create budgets; And that's the logical thing, now the big problem lies in how balanced that budget is. If we go to detail, there are key items that demand a meticulous follow-up, it cannot be bought by buy and fill in the blanks and that is one of the biggest mistakes made.
Neufert: The great architect
Neufert, a great architect who spent a lot of time detailing on plans of restaurants, of different types and in different spaces, has always made clear in his works the important role that the furniture and machinery in this type of business and I agree with him, because of the role that they play in all aspects. And let me explain: Even if you as a restaurant owner have a motivated, young and experienced staff in service, they are human beings who are fatigued by the time to which they are physically subjected, if to this you add that the equipment for the preparations, transportation and storage are not good enough it will double the work and service time and, ergonomically, it will impact your staff and, of course, your business; First, because it will have a physically worn staff, they will incur absences or even abandonment of work; you will be affected by instability and therefore will not achieve a standardization of services (with consequences in quality), you will be subjected to a environment which can lead to lawsuits and you will lose customers; in addition to that they will look for the easiest but least recommended way to carry out their tasks.
In this sense, my biggest advice, to be brief, is to invest in the best meansmaterials so that the combination between employees and them lead to results that are reflected in the economic and financial reports in a positive way, in the repetition of that client who will become an active member of their business and in the stability of their staff and your brand.
To finish an example of Suppliers Quality equipment, environmentally friendly and high technology is this Spanish company with more than 30 years of experience.
Remember, investing in the future is the best reward you can have in the present.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"