Organization And Efficiency Are Key Ingredients For Hotel Kitchens

When it comes to hotel kitchens, chefs and designers agree that efficiency is everything. Sure, aesthetics are important, and the technology behind cooking equipment has come a long way. But without proper organization, it all goes to waste.

“Organization and efficiency are the keys,” says Jim Anilé, executive chef of the Siena Hotel and Il Palio Ristorante in Chapel Hill, N.C. Anilé—whose resume includes stints at California’s Ahwahnee Hotel and Bacara Resort in California, and both the Melrose Hotel and the Crescent Club in Dallas—says that storage and shelving are sometimes overlooked or skimped on when kitchens are being designed, which only costs more money in the long run. “A lot of times these units are expensive,” he says, “But the more efficient you make the process and reduce movement, the more money you save. It’s important to consider where you keep the plates, where you store the food, and how many trips somebody has to make to the store room. That costs money, too, but people don’t always see it that way.”

Mark Stech-Novak founded Restaurant Consultation & Design in 1985 and has designed kitchens for chefs including Wolfgang Puck, Roy Yamaguchi, and Alain Ducasse. He agrees with Anilé, adding that there’s more to efficiency than just speed. Though most of the kitchens he designs are customized to fit the specific chef and the restaurant’s concept, he says there are several layout issues that apply universally. “You need to look at more than just the menu,” he explains. “You need the perfect shape and sequence. Is there a path of travel that won’t cause cross-contamination? Can you streamline the flow of goods? Can you get dishes in and out without breakage?”

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Date Listed: 2004-11-23

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