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Imagine Collective

A good life needs great food ™️

Food Consultant FAQs

How should I design my commercial kitchen?

Are you in the early stages of building or optimising your commercial kitchen? Consider this: your commercial kitchen layout could be the secret ingredient to your success! Let’s dive into the world of commercial kitchen design and discover its potential to spice up your profits. We’re here to support you every step of the way. Let’s get cooking!

1. The Main Course: The Importance of Kitchen Layout 

Designing a commercial kitchen isn’t a piece of pavlova—it’s an art! The food service industry is a bit like a kangaroo on a trampoline, full of unique leaps and bounds. These include catering for food allergies, preparing meals for a hungry mob, and ensuring chefs can whip up their magic efficiently with a natural flow.

A well-thought-out layout is also crucial for easy cleaning and maintenance. It’s about keeping your kitchen spotless, like a freshly cleaned barbie after a Sunday cookout.

2. The Special Dietary Needs: Catering for Food Allergies 

Navigating dietary needs is becoming as common in Australian and international markets as Vegemite on toast. A separate prep area for gluten allergies and others is essential. Tools should be labelled and colour-coded, making them as clear as a Sydney Harbour day. Think dedicated deep fryers for coeliacs and separate toasters to limit cross-contamination.

3. The Servings: Catering to Large Quantities 

The number of meals you dish up daily will significantly influence your kitchen layout, just like the amount of sauce on a meat pie. If your business caters to many meals daily, you’ll need more chefs working at once than if you’re only serving snacks or lunches. More staff in the kitchen means more planning when it comes to layout. Too many chefs in one station can lead to chaos faster than a dropped tray of lamingtons!

4. The Expansion: Scaling Food Production 

Commercial kitchens are as diverse as our beloved Tim Tams – they come in all shapes and sizes. If you’re running a bustling restaurant or fast-food joint, you’ll need a larger kitchen than only serving light lunches or small set menus.

At Imagine Collective, we’ve been around the kitchen block more times than a tray of party pies. We’ve listened to many chefs venting about lack of flow and storage space. If your kitchen feels as cramped as a kangaroo in a shopping trolley, give us a buzz. We can help you knead your kitchen into shape, implement cost-saving measures like oil management systems, and find the perfect setup for your needs. Now, that’s what we call a recipe for success!

Start Work With Us

Are you ready to get your own food consultant?

Learn all about who we are, our values and how we work. 🍍 

Explore the distinct areas we can offer support with. 🥑 

Get to know the amazing brands we support. 

Go over the most asked questions and answers about food brokers. 🍸 

Get some yummys!

Give us your deets and we will send over some yummy samples. 😋

What we do

We offer two distinct support areas. 

Food Broker Services

Get your brand represented, connect with our network, and get your business to the next level.🍬

Best for: Food or beverage brands who want to increase the amount of people enjoying their product.

Foodservice Channel Support

Check out the foods and beverage businesses we work with and get them into your kitchen. 🌶️

Best for: Foodservice channels and FMCG businesses looking to add something new to their offering. 

Get the end-to-end support you need to keep your pantry in check and keep up with the latest food trends. 🥑

Best for: Any venue needing help to revitalise or open food or beverage channels. 

Check out our food & bev partners. Tell us what you want, and we will send you something yummy. 😋

Best for: Hospo venues channels and FMCG distributors looking to add something new to their offering.

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