RESTAURENT KITCHEN SETUP IN HYDERABAD Setting up a restaurant kitchen requires careful planning to ensure efficiency, hygiene, and seamless operations. Here are some essential aspects to consider: 1. Kitchen Layout & Workflow Zones: Divide the kitchen into specific zones – preparation, cooking, plating, storage, and dishwashing. Workflow: Ensure smooth movement of chefs and staff to avoid congestion and delays. Ventilation: Proper ventilation and exhaust systems are crucial for maintaining air quality and temperature. 2. Essential Equipment Cooking Equipment: Stoves, ovens, grills, fryers, and steamers based on menu requirements. Refrigeration: Commercial refrigerators and freezers for ingredient storage. Prep Stations: Stainless steel counters, cutting boards, mixers, and processors for food preparation. Dishwashing Area: High-capacity dishwashers and sinks for cleanliness. 3. Safety & Hygiene Food Safety: Implement HACCP (Hazard Analysis and Critical Control Points) guidelines. Sanitation: Regular cleaning schedules, waste disposal systems, and pest control measures. Fire Safety: Install fire suppression systems, extinguishers, and train staff on fire safety protocols. 4. Inventory & Storage Management Dry Storage: Shelving for non-perishable goods, spices, and packaging materials. Cold Storage: Proper organization of perishable goods to minimize waste. Labeling & Rotation: Follow FIFO (First In, First Out) to maintain freshness.