Designing a commercial or restaurant kitchen

Eric Nusbaum, Ph.D. of Wheelwright Consultants

Eric Nusbaum, Ph.D. of Wheelwright Consultants

Be sure a market analysis confirms your decision to make a significant investment in a commercial kitchen. “When visitors come to farm-based food stores, cafes or restaurants, customers stay on the farm longer and spend more money” said Eric Nusbaum, Ph.D. of Wheelwright Consultants in Greenfield, MA. See his business planning and kitchen layout recommendations in a past post called “Should you build a commercial kitchen?

Be sure your business plan includes the cost of operational labor. Often labor-saving equipment is cheaper in the end. Be sure you have accurately estimated local market potential, develop a sound operational plan and a reasonable return on investment (ROI). According to Nusbaum, national average costs of kitchen and bar equipment range from $2,500 and $4,600 per restaurant seat.

Designing commercial kitchens can be daunting with so many rules and regulations. “This makes farming look easy,” said Nusbaum. He discussed equipment sizing and selection, health department codes and operational basics.

[Read more here.]

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About Sanne Kure-Jensen

Sanne Kure-Jensen is a frequent contributor to Country Folks, Country Folks Grower and Wine & Grape Grower bringing regional and national attention to agriculture in RI and across southern New England. She has also written for newsletters of the Northeast Organic Farming Association (NOFA), Holistic Management International (HMI), RI Beekeepers Association and RI Tree Council. Read Sanne’s work at her Sustainable Living page at examiner.com. Sanne has written successful grant applications for alternative energy projects, staff and board training, products and services. Clients include agricultural businesses, farm stand/markets and non-profit organizations. Recent successful grant projects include a $90,000 USDA Rural Development‘s Rural Energy For America Program (REAP), $10,000 Sustainable Agriculture Research and Education (SARE) Farmer and $20,000 Natural Resources Conservation Service (NRCS) Conservation Innovation Grant (CIG). Sanne is the part-time Administrator for NOFA/RI, a Rhode Island Certified Horticulturist and beekeeper. She is a NOFA Accredited Organic Land Care Professional and has lectured across southern New England on Beekeeping, Native Pollinators and Ecological Landscape Design. Learn more about the NOFA’s Land Care programs or contact Sanne for a garden consultation through the NOFA/RI website.
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