Food Processing Department

Imagine you're planning Thanksgiving dinner at your house. You gather all of your supplies, issue your invitations, and wait for the big day to arrive. The morning of Thanksgiving, however, you realized that you've neglected to properly plan: your turkey is still frozen, and you have no idea what order to prepare your other dishes in!.

Lack of adequate planning, whether in a residential or commercial kitchen, can be the downfall of a family meal or even an entire business. The cost of equipment, space, and labor continues to increase, and without proper planning into how food will be produced and even how a kitchen will be laid out can result in wasted time, money, and effort.

Think about it like this: You wouldn't want to pay restaurant staff to start prepping food production eight hours ahead of time if you only need two hours to get ready for a dinner service, right? Similarly, you need to plan the design of your kitchen for the best use of space. Two employees tasked with chopping and dicing raw vegetables will need space to work side by side instead of positioning them on opposite sides of the kitchen. Proper planning can also ensure that food is stored safely, as well as being prepared efficiently.