In this video, we’re going to talk about
commercial kitchen design and equipment with regard in particular to
supermarkets — and not just any supermarkets — kosher supermarkets. How are you today, Ariel? I’m doing fine. So we’ve been
speaking a little bit about supermarkets here, but I’d like to focus in a little
bit on kosher supermarkets. So this has to be a little bit different than normal
supermarkets. What’s the big difference here when it comes to commercial kitchen design in kosher supermarkets? The challenges of a supermarket in general
is that you’re taking five, six different departments – whether it’s from
concessions or whether from one owner – and we’re slicing up a single space to give
each one the best exposure and the best space to be able to take to serve the
customer. Right, so we– we have the meat departments. Yeah, You have fish,
departments, you have sushi departments, have an appetizing department sometimes. You have produce departments at all and you have in the deli department itself,
you have cold deli food that you can sell and then sometimes there’s hot deli
that you sell. All these things come together and there’s a lot of legwork, a
lot of production that has to happen properly with the proper temperatures —
whether it’s working, cold prepping it in the proper cold
temperatures and then heating it in the proper heat. Maintaining the heat or
cooling it properly. And all these different departments. What happens when you come to a kosher situation… suddenly there’s a lot more aspects you have to
consider. You got- everything’s got to double up,
right? Double and sometimes triple. Really? We have dairy, meat, and then what we call pareve — which is neutral. When we design kitchens in the back of a supermarket
just for the deli department and for the fish department — the appetizers, we can have five kitchens just like that. Just for those two? Just for those two because
they need a meat kitchen to prepare all the meat products. They need a dairy
kitchen to prepare the dairy products. And they’re called pareve — let’s say if the item that’s not meat, not dairy, they want to be
able to eat it with meat or with dairy — it has to be done in a neutral setting.
Can’t be next to the dairy and it can’t be next to the meat. So physical proximity
is important too. That’s correct. So sometimes we can border it. Sometimes
we can set it up differently. Every every single area, the sizing of the kitchens —
are you going to be selling a lot more meat than pareve? Do you want to just
generalize, do everything pareve and then leave a little bit for meat? Or do you
want to leave a small section for dairy? And so on. And the same thing when it
comes to the meat department. The meat department — he’s not going to be using
the deli department because his stuff has to stay cold. He’s not heating stuff,
but he may prepare foods ready so a person can take it home and cook
it. He may marinate them, he’ll need a space for that. It can’t be next to
the dairy and it can’t be next to the pareve. So these are the type of
challenges in addition to the regular supermarket challenges which is a very —
it’s not a small feat to put it all together. Yeah. You suddenly have a lot
more things. We’ve dealt with a lot of major names in the kosher supermarket
industry. We’ve we’ve partnered up with Seasons, we’ve partnered up with the with
Evergreen, and we’ve seen a lot of success from the end-user walking in and
just loving the experience. I’ve gotta say you guys must be one of the very few
commercial kitchen design and equipment companies that focus on kosher
supermarkets and kosher environments in particular. That is correct,
thank you. Alright. Good, thank you. Well I only have a couple more questions for
you here. When it comes to kosher supermarkets, are there any other
considerations when it comes to the equipment that you might use. Their
actual equipment we might use is usually based on the production and the
demographics of the clientele. So there’s no such thing as a kosher cooker. I’m just
checking. There is. There is. So what is– There’s a lot of pieces of
equipment which will have halacha, which is Jewish law issues based on the
way it cooks. So we would address it with a manufacturer. At times we would address it in the field to do certain differences to the equipment to be able to supply
and deal with a more faith-based type of — That’s fascinating.
For example– so you have to modify equipment. Yeah. For example, a lot of the digital
displays we cannot use on Sabbath. So we have to put regular dials. Will produce a
bunch of warmers for example with dials on it instead of a digital display. Will
relieve a lot of those those concerns. With standing pilots on ovens are
something an issue that a lot of a lot of the supervision requires. We work with
that as well. And it’s a constant process and where as things go along, we’re
discovering as new equipment comes out, as new — as society in general evolves into the more digital and all that, the challenges keep coming up and we try
address it as well as we can. That is absolutely fascinating. Alright well
thank you very much. I appreciate your insight when it comes to kosher
supermarkets — a whole bunch of stuff I’ve never even thought of. If you’d like to
find out more about commercial kitchen design with regard to kosher
supermarkets and commercial kitchen equipment — even specially modified for
kosher supermarkets, please visit us online at culinarydepotinc.com
[Music] [Music] [Music]