Define Success From Start to Finish

Kitchen planning has many different start points. It is somewhat like developing a new recipe. Do you start with an ingredient, the equipment, the process, your staff capabilities or the customer profile? The answer is...yes. For the contrast of a Best Practice solution click here.

A kitchen plan is a timely convergence of many disciplines to meet a single goal, expressed in a kitchen layout. That single goal is safe food which, in turn, meets all the other operationally distinctive criteria.

The foodservice consultant is uniquely important in designing the optimum kitchen layout that supports the importance of food safety in the hand hygiene process. Qualified consultants understand how detrimental a foodborne illness can be to the operator, not only in terms of image retention but also the cost to uphold the public's trust and confidence in food preparation and processing techniques. A foodservice consultant understands the risk involved when active hygiene control is not inherently designed into the operational process and implemented under strict management control.

An Active Hand Hygiene Control Process is crucial to the success of any foodservice operation [read white paper; Active HACCP (Word Document)]. It must carry the "signature" of the owner and be supported by the design team, the operator, and local health department personnel. It must support the Person-In-Charge (PIC) for each and every shift. Visit: Hands-On Plan »

GETTING STARTED with a hand hygiene CAD layer "Outsmarting Outbreaks"

An assessment of foot traffic mirrors a view of the hand traffic: hand-to-food, hand-to-surface, surface-to-hand and hand-to-hand. This perspective helps weigh the risk of outbreak as the hand traffic splices into the food flow. This is especially true for the number one cause of foodborne outbreaks, norovirus where the transfer path is most commonly fecal-hand-oral.

New synergistic alcohol hand sanitizers make an excellent choice for critical norovirus-hand intersections where water is not readily available. Check out new convenient interventions like SaniTwice^®, ServeReady™ and TouchReady™ for added protection of your guests, your staff and your brand.

Dowload views of a quick serve and casual dining restaurant to help bridge from a concept to a view of your facility and an implemented solution."Where and how can we lower our risk of an outbreak."

GETTING STARTED with less than the ideal?  

Don't despair or think that all is lost. Start by reviewing the Best Practices Getting Started tab on this website and then develop remedial steps that work. Less than ideal situations can often be improved dramatically with minimal investment.

The Kitchen Design Checklist:

1. Identify and enlist the services of only foodservice experienced consultants/staff.

2. Agree a written project objective, timetable, design cost.

3. Review customer profile, menu, labor pool and conduct Risk Assessment.

   • Visit: Self Assessment of Risk »

   • Use Self-Assessment worksheet to review/evaluate alternatives and set standards with designer/consultant.

4. Establish written standards for hand hygiene. Visit: Written standards »

5. Review design concept layout within context of written standards and risk assessment.

   • Include specifications for Hand Hygiene Stations. Visit: HFL-5000 standard »

6. Review & agree Final Plans

   • Include key managers/staff including PIC (Person in Charge) of Kitchen.

7. Build to the agreed design.

8. On-site sign off with Chef and PIC.

9. Implement the HFLI "Hands-On" program to insure process excellence.

10. Verify performance. Document, report and celebrate success!

Leadership Companies:

Cini•Little for 30+ years has been helping foodservice operators improve operational performance and customer service levels. They provide consulting support to both architectural and management planning teams.

For further Kitchen Planning perspectives visit them at http://www.cinilittle.com.