In this video, we’re going to talk about
commercial kitchen design and commercial kitchen equipment — particularly when it
comes to supermarkets. Hey, good day. Ariel. How are you doing? How you doing? I’m doing
well, thank you. So I understand you’re the man to talk to when it comes to
commercial kitchen design in supermarkets.
Maybe you could start with giving me a sense of what are the key areas of
supermarkets that have different commercial kitchen design requirements?
The key areas of a supermarket — to sum it all up — it encompasses everything in the
food industry. It means you’re gonna have from a butcher department to a deli
department — for hot foods for cold foods. For fish department, for raw fish. For a
sushi department. Down to produce department, cut-up fruits, and just
standard fruits. And then generally — there’s a lot of refrigeration and
refrigeration at the back of the house and refrigeration in front of the house. All
of that has to come together to have an efficient supply for a customer walking
into the door and you’d like to — you know, he wants to walk in and walk out and
have everything in these in his house. And the idea is we partner up when we
walk into a, an owner or someone that would like to feed the population and
deal with the demographics correctly is that we’re able to assist them and bring
it all together. That makes sense to me. So what I’m hearing about supermarkets
is — if it’s food, it’s gonna be there. So we really have to deal with a massive
variety of sort of like little micro systems as it were. Correct. For all the
different departments. So let’s start, let’s start from the top- And ever different department, every supermarket is structured differently.
Some will have the owners, will have all the departments under one family. Under one business. Some will have different brands, different concessions,
they’ll bring in brand name fish departments, they’ll bring in a brand
name meat department, they’ll bring in — but it all comes together
as one supplier and one-stop shop. So one user experience? One user
experience, correct. So what you’re telling me, which I actually don’t think I
knew, is that I can go into a supermarket, and the butcher can be actually owned by
a third party? That’s correct. Or operated by a third party. That’s correct. And the bakery could be a third party. That’s correct. And they all now need to coordinate to provide that one
experience where I just get everything I want when I want it as opposed to say a
restaurant — why you might have 45 minutes up your sleeve to cook it. It’s got to
be there and there and there. Correct. So what are some of the design concerns? Let’s start at the top — let’s say a butcher. What are some of the key design
concerns when it comes to a commercial kitchen? Well, the first design concern we
have — not for the butcher or anything else — for the whole concept is who gets
what? We look at the demographics. Is this a kind of community that you think we’re
gonna be selling a lot of meats and chickens? Or a lot of cuts of meats and
chickens? We’ll assign some more space. We have let’s say 10,000 square feet
there’s a certain amount of space will do for front of the house and we take
the back of the house and we say ok and this is where we try to assist the
customer you have to listen carefully see what it is that the customer wants I
would like to really feed fast sandwiches from my deli department
mostly okay we can assign a certain amount of space to prepare it to cook it
and all that if they want to be high in food and one everyone coming in and
buying suppers for their children or able to sit down and eat the suppers
while they go shopping we have to assign different space it’s all about listening
to what the customer is trying to achieve and how do we reach out to is to
to the community or to the people shopping there and then based on that we
assigns different space requirements for each department that makes sense so when
I remember when we go to a supermarket I happen to live in Austin Texas there’s a
supermarket chain called Randall’s and you go in and we always want those
potato wedges okay we want them now so what would be some of the for example
commotions Kitchel a commercial kitchen equipment that you might need in one of
the hot food areas well first of all they’d have to have the proper space to
prepare the cold food with the proper temperatures so especially when you know
with poultry and all that kind of stuff to go along with the hashbrowns over the
potatoes that you like and we take those and then you have to cook em and you
have to have a space to be able to cook them and then chill them properly at the
same time you say you want to have it right now and you don’t want to have to
make so we probably designed like a hot table
in the front and that where people can actually take the food that’s hot of
course would be there’s a lot of intricate details that go into such a
design because you have to make sure it qualifies for the codes and all that you
know health health food wise and temperature wise those are very very
very important things so if we do the process right from A to Z when you’re
gonna get your potatoes or your meat coming out of those hot tables it’ll be
just like it was made right now and it’s perfect absolutely and I’ve heard a lot
of talk when it comes to commercial kitchen design about codes I know we
can’t talk here in a way that you know a lawyer could or someone who knows the
codes and they change of course from Canada County but some general
principles what are these codes we’re talking about and how do you account for
them in the kitchen design well it’s hard to describe the codes what you need
to do is pokémon you’re doing such a project a partner of its own who really
knows his way around the kitchens right and that’s something we usually come to
the table with understanding there’s individual need and what may be the
requirements and work with that so some of the codes have to do with
safety some of them have to do with well annotation they all have to do with
safety sanitation they’re protecting the employees protecting the food and
protecting the clientele who’s going to be eating the food not to get sick or it
should be a pleasant experience yeah it is very upsetting when you have some you
have some at let’s say supermarket food and the next day you’re feeling crook
it’s very easy to point the finger back in that direction and a lot of times
that would be a lot of times that would be because they don’t have their systems
in place they didn’t set it up correctly and if the setup is not done correctly
you can you can try to fix it as much as you can that’s where it’s very important
to partner up with someone who really understands those needs turns to to get
the details right there we spend a lot of legwork
you know you’ll come to a project sometimes and you’ll have to fold the
whole project say okay we got to revisit everything because you gotta understand
what it is you’re trying to accomplish not just put up a frigerator throw some
pieces of meat in there you’re not getting anywhere that you’re not taking
care the customer and you’re not gonna make money right that makes sense thank
you very much I think yeah if you’d like to find out more about commercial
kitchen design and commercial and equipment when it comes to
supermarkets in particular please visit us online at culinary Depot incl