In the fast-paced industry that is hospitality, having efficient and reliable equipment is as important as ever to ensure your business is operating at its full potential. So when it comes to designing a commercial kitchen for your venue, its vital to take the time to consider the equipment you’re choosing.
There are many factors to consider: price, materials, durability, size, and function are just a handful. Ben Argentino is the co-founder of Yolk Group, which owns Melbourne venues Terror Twilight, Convoy, Hifi, and Tinker.
Argentino and his team are currently designing a commercial kitchen for a new venue slated to open later this year. Hospitality speaks with Argentino on the kitchen design process and the vital role that equipment plays in making sure your space is efficient and goes the distance.
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Argentino has worked on many commercial kitchen projects for Yolk Group, and each time, understanding the space without making assumptions is a hurdle. “Designing kitchens from scratch always comes with challenges because you spend a lot of time anticipating how the space will be used,” he says.
“As any hospitality veteran will know, you can plan for things to work one way, but when the doors open and orders come through, it doesn’t always eventuate how you envisaged.”
Details on the Yolk Group’s new venue are still under wraps, but Argentino hints that it’s a new direction and venue style for the group. But the role of equipment plays is vital to any venue. “Equipment is very important when it comes to running a successful commercial kitchen,” he says. “Some brands are definitely better than others. While all pieces are going to let you down eventually (when they’re used day in, day out!), you want to go for those that are the most durable and reliable.”
So what does Argentino look for when choosing equipment for Yolk Group venues? The criteria revolves around of price, materials, wear-and-tear, functionality, and size.
“In a lot of cases, if you’re driven to a product based on price, it will likely cost you more in the long run (either from repairs and maintenance, or loss of revenue due to service interruptions),” he explains. “Assessing a product’s durability and wear-and-tear is definitely something to consider before making any rash decisions.”
Argentino also notes the importance of space when it comes to picking kitchen equipment. “When you’re designing a kitchen, you don’t have an infinite amount of space to work with,” he says. “You’ve got to be smart about the size of your equipment to ensure any space limitations don’t hinder the food offering.”
Equipment upkeep and service also needs to be considered, and can be detrimental to your venue’s efficiency. “Even more important than having good equipment is having a reliable service technician,” says Argentino. “It’s so important to have someone you can call upon at all hours of the day to service your equipment and ensure everything is running smoothly. Commercial kitchens are fast paced, high-energy environments, so daily wear and tear is inevitable.”
Argentino ultimately says building a commercial kitchen is a team effort, and working collaboratively will result in a successful operation. “My biggest piece of advice is to work closely with your chef and kitchen team throughout the entire design process,” he says. “They are ultimately the ones who are going to be moving throughout the space, so it’s important that they feel comfortable to perform at their best.”
