In this video, Ariel Potash - Executive Sales Specialist at Culinary Depot Incorporated talks about Commercial Kitchen Design and Commercial Kitchen Equipments that are specifically used in restaurants.

Ala Carte is the new trend! Everybody has a different taste, has different habits in eating, different diets. With this trend for a wider range of selections, restaurants need to adapt. In this video, Ariel talks about pointers on how to do that. He also discusses restaurant equipment and supplies, commercial restaurant design, commercial kitchen equipment, commerical kitchen layout, commercial restaurant equipment layout, restaurant commercial kitchen safety, commercial kitchen building for restaurants as well as restaurant kitchen safety.


About Culinary Depot:

At its heart, Culinary Depot understands that every chef, dietary director, establishment, and the institution has different needs. Our overriding principle – as an upstart in 1999 and today – is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost-effective manner.

Our highly motivated professional staff, backed by a solid relationship with a cross-section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.

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Video Transcript:

In this video, we're going to talk about commercial kitchen design and commercial kitchen equipment with particular reference to restaurants. Good afternoon. How are you? I'm well, thank you. I want to talk to you about commercial kitchens designed for restaurants -- in particular, there's a trend towards a real variety of products being delivered. I guess you could call it a la carte. What are some of- what's that trend towards a la carte when it comes to restaurants? Everybody has different taste buds, has different habits of eating. Restaurants used to be able to just have two, three items on the menu -- how well they did it and that was it.

Today, you have people health foods, have people with different diets. You have people who want chicken, want meat, want vegetarian, want fish. And they're all sitting at a meeting -- five people at a table, and you as the restaurateur has to be able to serve all of them at the same time and produce it out of a very small kitchen usually because all the real estate in the restaurant you don't want to spend on the kitchen because you need seats. Right. And you're talking about it, the sorts of products that take different amounts of time to cook. So you've got your meat and your chicken and your fish widely different cooking times that all have to be developed and delivered at the same time. Correct. So how do you do that in the kitchen deigsn? So those are the challenges that we address based on the menu of what a restaurant wants to serve. We will take that that space in the back of the house and really slice and dice it up perfectly, customize it to a tee to be able to chill the product, have the product chilled in the proper temperatures of the safe zone, get it warm when you need to get it warm, or keep it warm when it needs to be kept warm and able to combine whatever ingredients it is that you need.

For example, if you have hashbrowns -- it sits in a certain temperature waiting. It shouldn't get too hot. Or mashed potatoes for that matter. While the protein may be sitting in a special designed refrigerator under the equipment to get it right onto the flame so you go from cold to hot with no temperature and the freshness and the taste of food's phenomenal. While that person is doing that piece of meat, there's another grill that's designed right next to it for the fish with its own refrigerator they may have it. Or you have some certain kinds of roasts that need to be warm and needs to be slow-cooked for a while. We'll be sitting in a survey type of place -- whether it's a heated place in a different space. But all that has to come together and be able to serve out of the same servings area and send it out to the customers.

Those are very challenging things and it needs a lot of thought needs to go into it and a lot of expertise needs to be done. But the main thing is to do the proper legwork. Know what you're serving, partner up with someone who knows how to deliver that, and then you get yourself a winning situation. That makes a lot of sense to me.

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