I recently was called in to help develop an operational strategy for a newly built café which an architect had designed to handle multiple dayparts. In their effort to create an outlet that could serve a range of dining styles, they did not consider how many staff would be required to operate the outlet, given their modular and fragmented design. The resulting café could not be operated at a profit solely due to the design, which required too many staff to operate with multiple counters needing to be operational.
A detailed strategy combined with a business forecast would have helped further define and inform the design development stage. Introducing this process could have prevented such a design catastrophe from happening.
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Minimise kitchens and production areas
At all costs, attempting to minimise production and cooking areas, and introducing additional kitchens across venues increases labour, cleaning, and utility costs. Additional kitchens will also demand a higher skill base in the kitchen team to operate multiple locations.
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Understand the menu and preparation methods
Understanding the menu and intended production methods will inform better design. Some venues may purchase much of their food ready to eat and require more refrigeration areas; some operators may plan to prepare full recipes onsite and need more preparation areas and tools.
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Understand the target markets
Who will the customer be? Jump into the mind of the intended target markets and consider what is important to them. Customers may be seeking quick service, live theatre, or discrete sophistication. The intended market positioning of the outlet can influence the kitchen design.
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Embrace technology
There are always new and exciting products coming to the market that could bring a variety of benefits, such as:
- Labour cost reduction
- Increased production speeds
- Reduction in water, electricity, and gas Use
- Quality improvement
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Value the worker
Put yourself in the staff’s shoes that will spend hours in the space and ensure you are creating an area comfortable to work in. Ensure you include equipment and space that can be climate controlled and strive to create a working environment that fosters a positive and productive work culture.
Ensure that you are informed to design your next food and beverage project and contact the Alto team for specialised advice and strategy for food and beverage spaces to be profitable. www.altocibum.com