T&S Brass shares tips for equipping smaller footprint kitchens


Leading faucet and plumbing parts manufacturer T&S Brass has shared some advice for equipping smaller footprint kitchens.

In a blog post, the firm said that doing more with less is frequently the mantra in today’s restaurant industry, added that redesigning stores to reduce footprint can pose logistical challenges.

With that in mind, the company provided the following three tips for solving these problems:

Story continues below

Move it when you can

Most major cooking equipment will be stationary by its very nature, but there is still some flexibility to be gained with the right equipment choices.

For instance, smart choices in appliance connectors can free up valuable space by allowing the appliance to be positioned closer to the wall. Some gas hoses, for instance, have free swiveling ends that offer more movement and prevent kinking to allow for tighter positioning of the appliance.

And hose reels — an efficient option for washdown of floors, equipment and other areas — can be mounted on table legs and rotated out of the way when not in use.

Go vertical

Designers say storage space is often what gets cut when kitchens are looking to shrink their space, but reducing dry storage by too much presents its own set of problems.

One solution is to use as much vertical space as possible. Installing overhead shelving in even tight spaces can double or triple the amount of space available in a dedicated storage area.

Choosing a compact pre-rinse unit for the dish area can make even more of that space available by reducing the height consumed by this necessary cleaning equipment.

Look at real life

A kitchen designed in a board room often lacks the “boots on the ground” perspective of how workers will use the space in real life. When Captain D’s was considering its recent redesign, a mocked-up kitchen was created where operators and other stakeholders could interact with the layout and offer feedback.

Taking a look at kitchen design through the eyes — and feet — of the people who will use it can often reveal areas where tighter spaces make for better workflow.

For instance, positioning hand sinks where employees are most likely to need them — near a prep area, for instance — not only increases the chance that they’ll be used more frequently, thus protecting food safety, but also reduces the steps that need to be taken, increasing efficiency.

Likewise, a pot filler faucet positioned by the stove offers quick, convenient access to water without taking up space for additional sink areas.

The key to equipping smaller kitchens for function and efficiency is considering every element that goes into the kitchen, down to the last toaster, spatula and faucet.

Tags : adviceT&S Brass
Patrick Cremona

The author Patrick Cremona

Leave a Response

Thank you! Your subscription has been confirmed. You'll hear from us soon.
Enter your email to join the thousands of other professionals receiving breaking news from Catering Insight