Commercial Kitchen Capacity

Discussion in 'Professional Chefs' started by henock, Apr 24, 2017.

  1. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    Hi,

    Im starting a food delivery business. I intent to hire chefs and prepare the food myself instead of delivering from a restaurant.

    What is the maximum customers in a 3 hour period can a 150-200m2 commercial kitchen serve? (say ordinary meal of rice, meat and veggies on the side)

    The equipment i intent to install is below: 







     
  2. capecodchef

    capecodchef

    Messages:
    281
    Likes Received:
    46
    Exp:
    Owner/Operator
    I'd estimate zero customers. You have no take out containers and one pot and pan. Makes it difficult even if you follow through with both a gas AND an electric oven/stove as you show on your list.

    Seriously, your question would suggest you have zero chance at success in the endeavor.
     
    Last edited: Apr 26, 2017
    allanmcpherson likes this.
  3. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    The take out containers are part of the "delivery solution".

    Im looking for the "kitchen solution".

    I should also have explained the images indicate only what type of equipment and not the quantities of each.
     
  4. capecodchef

    capecodchef

    Messages:
    281
    Likes Received:
    46
    Exp:
    Owner/Operator
    ok..fair enough....but some of the choices indicate a potentially fatal lack of knowledge and experience. For instance, why would you buy display refrigeration or warming cabinets for a commercial kitchen with no restaurant customers? Why a gas oven AND an electric? Just to name two.

    Just curious, how did you come up with the number of 1,000 customers per day? That's a lot of demand for a startup.How will you acquire customers without a storefront? How many customers do you need to break even? How much capital will you have in the bank AFTER you open the very first day in business and how many months of operation will that money support before you are able to turn a profit? These are all basic questions that you should already have in your business plan.
     
    Last edited: Apr 26, 2017
  5. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    You are right, i know basically nothing about food preparation. This is why i need help with the kitchen solution.

    Your second paragraph is more my wheelhouse, i have everything, and i mean everything sorted out except for the kitchen solution.
     
  6. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    Cater style or à la minute style? Just one choice of meal? How many staff?
     
  7. capecodchef

    capecodchef

    Messages:
    281
    Likes Received:
    46
    Exp:
    Owner/Operator
    Just curious. You say it's all sorted out except the kitchen. How many trucks and delivery drivers will you have to deliver 1000 meals in one hour?  And how many staff are you planning to have to RECIEVE the daily 1,000 daily orders, and by what method?
     
  8. someday

    someday

    Messages:
    1,574
    Likes Received:
    356
    Exp:
    Professional Chef
    The reason you aren't getting concrete answers to your question is because it is nearly impossible to 

    a) do what you are proposing

    b) tell you how to begin to try and accomplish this over the internet

    This isn't a math problem you can solve by plugging in square footage and 7 screen caps of equipment and spitting out number of customers servable. There are way too many variables for anyone to give you any kind of answer. This isn't Moneyball where you can just plug numbers into a program and get results. 

    I don't even understand how you think you can DELIVER 1000 hot, freshly cooked meals (never mind cooking them in the first place) in a few hours. Wouldn't that take a fleet of trucks? Even if you had 10 delivery trucks (100 meals each) how would a person drive, stop, deliver food, take money, and drive, etc. 100 times in an hour? That's less than a minute per delivery?!?!? Including driving time...

    I would think we are getting trolled if you didn't have menus and all that. 

    Kitchens are generally set up for specific types of cooking (catering, a la carte restaurant, etc). To get anywhere close to that volume you'd need a tilt skillet, steam kettle, a large walk in, among many many other things. 

    Where are you even going to store food for 1000 people? 

    This. Does. Not. Compute. 

    It's like going to a construction forum and asking how much wood to buy to make a house....
     
  9. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    All of that is sorted out believe me, i just need to know how im going to make the food.
    Believe me when i say the delivery is sorted. 

    I just need to know how to make that food. 
     
  10. capecodchef

    capecodchef

    Messages:
    281
    Likes Received:
    46
    Exp:
    Owner/Operator
    Believe me, your idea is never going to happen. Believe me, you will never be able to cook and hold 1,000 hot meals per day. Believe me, you will never deliver 1,000 hot meals in one hour. Believe me, if you don't respect our questions with your non-answers, we won't respect yours,

    I'm out.
     
  11. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    Back in my high school days our entire hostel ate at the same time, all +200 of us. They very few cooks and one matron and the food wasn't that bad.

    I didnt think 1000 was that outrageous. What about 500?
     
  12. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    It can be done. It is logistically possible. It is very ambitious though and what experienced people are questioning is the soundness of the financial aspects behind such an undertaking.

    I have worked plenty of events where the number of attendees numbered in the thousands. The person receiving the plate of food has no idea of the logistics and finances behind such an undertaking. There are people on this forum that do understand the logistics and finances behind such an undertaking.
     
    Last edited: Apr 27, 2017
    flipflopgirl likes this.
  13. capecodchef

    capecodchef

    Messages:
    281
    Likes Received:
    46
    Exp:
    Owner/Operator
    At the hostel, they didn't have to hold and transport the food off-site.
     
  14. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    The finances are my expertise. I can play around with various things to make the business profitable.
    True, but they could still make it. That is my question, can it be made? If yes im pretty sure there is food that travels well i can market and i have the logistics expertise and experience to pull it off
     
  15. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    What type of things?
     
  16. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    Modes of delivery, type of advertising, employee remuneration scales, type (or brand) of equipment to buy that can get the job done, everything.

    I also work top-down, as in the chef will be given what we call an "allowable" in the construction industry.

    They wont just be making dishes and then we figure out the cost later, they will be given a cost that cant be exceeded before hand. 

    Like say the Category 1 Meal shouldn't cost more than US$1 to make. Dont care what it is, adjust it to fit the budget, then we find out if its sell-able and decide whether to put it on the menu or not.
     
  17. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    A bologna sandwich on white bread with shitty yellow mustard damn near cost a dollar.

    Hire a chef and a restaurant consultant. You can't learn what you are seeking from the internet.
     
  18. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    Everything is overpriced there. Like i said, minimum wage here is US$1.20 while people there are fighting for US$15! Here thats a person with a degree, and not in liberal arts either, like in engineering or something.

    A good scale is this, cabs here have a uniform price of 75 US cents. It i can go anywhere i want (as long as there's a taxi rank, otherwise its double).

    So, yeah.
     
  19. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    The OP has another thread running asking many of the same questions and I gave him the same advice.

    He shot it down there as well.

    In fact he seems to be advice shopping (like @cheflayne  noted above)

    /img/vbsmilies/smilies/confused.gif  big waste of key strokes.

    mimi
     
  20. henock

    henock

    Messages:
    44
    Likes Received:
    10
    Exp:
    Owner/Operator
    You just flip flopped on me. Wait a minute . . . . , your name!