Hot rules for a new kitchen
Most chefs need a kitchen. Now there's a statement you can hang your hat on.
But where does the kitchen come from? If I asked you to build me a kitchen, where would you start?
As a development chef - particularly in manufacturing - it will often be your responsibility to build it. OK, not literally, but the project will probably be your baby; and like having a baby, it's a fun but frustrating task that can be made easier if you understand the rules.
There are a number of suppliers that have all the equipment you need, but they don't necessarily have the expertise to build or manage a project. In order to do this, you will need to bring in either a consultant or a distributor.
The main difference between the two is that the consultant works totally independently of any manufacturers and charges for the advice given. In contrast, distributors work on behalf of equipment manufacturers - and get a percentage of the sale.
The choice between consultant and distributor will mainly be driven by the size of the project. For a small kitchen you probably only need a distributor, but you will need an understanding of the kit you require, otherwise the distributor might push kit that gives it the best margin.
On the other hand, if you're building a complete restaurant, then you'll probably need a consultant!
When building a kitchen, my advice would be to start with the equipment; understand who is using what and why. Then ask the equipment manufacturer of your choice for its recommendations. Get three quotes but don't start to haggle: this will only compromise the quality of your kitchen. Build in a 10% contingency for the project and allow three months for the build. During this time you must ensure that you have the resources to stay focused on the project. Remember, it's your baby and your responsibility. And if it all goes pear shaped, it's you that'll end up holding the dirty nappy!
Mark Rigby is director of the Development Chefs Network (DCN) and business development chef for Premier Foods
