Going into the restaurant and catering business can be a daunting adventure for anyone new in the field. Not only do you wonder which form of equipment you require, but you also are uncertain about the costs of entry. Aside from this, venturing into the food industry requires knowledge of food safety and legal requirements for commercial kitchens. Therefore, understanding these areas would enable one to be faster in seeing their idea come into actuality.
Analyzing the Market
Understanding the market would be an essential step in addressing a missing gap. Different approaches exist in the East African Market, with some individuals choosing to have a restaurant while others choosing to start a kitchen solely. Furthermore, it is important to understand the demand for your products. This would be instrumental in informing the size of the kitchen you have and the type of services you provide. You could also consider:
- Target market and their unique interests
- Location of your restaurant/ business
- Competitors
Once understood, you could progress to kickstart the process of kitchen creation and we are here to guide you on that.
Design
The first thing to consider is the kitchen design. Understanding this is instrumental as it contributes to efficiency and as a result, can inform the speed at which your clients get their foods. Designing the kitchen also reflects one’s understanding of the goals of the facility and constraints, such as the space of the place. Due to the complexity of this process, Merican Limited assists you in understanding your needs and creating an ideal place that promotes effectiveness, meets safety standards, and provides high-quality customized equipment.
When not using a company, you may also go through different phases of project design. Therefore, you may notice you need external assistance in some areas. However, we would discourage this approach as it may lead to higher overheads as compared to hiring experienced support from the start. In addition, acquiring experienced professional assistance eliminates mistakes that would be the defining factor on how fast you can start your commercial kitchen.
Legalities
Understanding the legal requirements in the business would necessitate the inclusion of safety measures for staff as well as clients. In the Kenyan market, this could be a complex process to manage alone when you are new to the industry. Furthermore, registration requirements differ completely from the safety and operational requirements. Navigating all these barriers would lead to a well-established facility. Some of the considerations you should have include:
- Food licensing and regulatory requirements
- Fire safety requirements
- Wastewater management (if applicable to the size of your business)
- Waste collection support
- General safety through equipment
Once these aspects are addressed, it is easier to see the kitchen run effectively.
Equipment
Some of the considerations to have when choosing equipment range from food storage to the safety of the food. Locking cages would address the need for safety by preventing cases of theft as well as the destruction of the products. This also works in line with the food safety requirements, which would be identified upon using a consultant.
In addition, cold storage is renowned as an essential in the process, as it addresses the longevity of your raw products. This would be adapted to the size of the kitchen, with bigger ones requiring a walk-in divided into shelves.
All in all, while walking into the project may be daunting, acquiring support ensures you prevent any mistakes while you go along. Our experts at Merican Limited have longstanding experience in the field and would customize your kitchen to your needs.
