Here at The Acme Facilities Group, our specialist commercial catering and kitchen design teams are some of the most highly trained and experienced designers in the industry.
We fully understand the ergonomics of a modern commercial kitchen – what’s needed to achieve smooth and efficient service flow during the busiest times of service, the perfect locations for various sections that need to work together, and the right catering equipment to deliver the results you want. From a lower-cost template commercial kitchen to the design of a top-of-the-range premier suite, we will design and specify the right kitchen and catering equipment and the right setup for your requirements whether you are based on our doorstep here in Lancashire or anywhere in the UK.
ACME was founded in Blackburn, Lancashire in 1950 and since then, we have built up an enviable portfolio of national commercial catering clients who rely on our design, supply, and installation knowledge of all aspects of commercial kitchen and restaurant equipment.
In the same way that the success of a new building relies on the knowledge and understanding of the architect and the quality of the plans before a brick is laid, the same is true for the success of a commercial kitchen. Often the design phase of a new project can be overlooked or rushed, believing an investment in the equipment itself is the most important element of the project, but if you get the design wrong, then it doesn’t matter what investment has been made in the equipment if the kitchen simply won’t flow and various teams are unable to work efficiently together.
Here at ACME, we provide a complete turnkey solution for our commercial kitchen projects, including surveys, design, specification, installation, and maintenance, but only by getting the design right will the rest of the commercial kitchen project and outcome be satisfactory.
By spending time and creating a carefully thought-out design, we will ensure your commercial kitchen will run smoothly and efficiently and be able to cope with periods of peak demand. We can’t emphasise enough the importance of planning and designing everything long before you open your restaurant for business and serve your first customer.Contact us to discover more
As we plan and design your kitchen, we focus on five key areas that combine to create the perfect kitchen environment.
The food preparation areas need to be carefully designed so the flow of work through the kitchen is as efficient as possible, but it also needs to be designed to reduce the cross-contamination of food types such as raw and cooked meats. It is vital that the design limits as much as possible any opportunity for catering staff to put themselves in a position where the risk of cross-contamination is increased.
Storage of ingredients and prolonging shelf life is another critical factor that needs to be addressed at the design stage, to ensure your business reduces waste and delivers the highest possible profit margins. We carefully design the kitchen layout so we can keep ingredients separate based on the required storage temperatures, but also need to take into consideration the likely volumes of fresh, ambient, chilled, or frozen goods to maximise the efficiency of available storage space.
The cookline is the heart of any kitchen and probably the area that will determine the success of your restaurant business. We will work with you to understand the type of food you will be providing, the skill levels of staff, and the estimated volume of meals of different types at various times of the day, so we can design the best kitchen layout to supply your needs and the best catering equipment needed to achieve the design goals and targets. If this element is designed correctly, it increases the chances of your kitchen running smoothly and coping with times of peak demand.
We don’t want any dropped meals, food waiting to be delivered, or waiting staff tripping over themselves to reach the pass or the dining area, so the design of the service area should always be included in the kitchen design to ensure efficiency and smooth running of the entire operation.
Anyone who has worked in a badly designed kitchen will know how often the washing-up area is neglected. KPs sometimes are not seen as critical as the head chef to the efficient running of a kitchen, and this often filters down to the investment and space allocated to this work area. The result can be an issue of health and safety, but it can also disrupt the flow of cooking if chefs are waiting on the washing of pots and pans that are used just once for each dish. At ACME, we understand that a chain is only as strong as the weakest link so whether it’s the cooking area or washing up, we will ensure our designs deliver and improve the flow of your commercial kitchen.Contact us to discover more