You’ve planned every last element of your new restaurant that you’re considering establishing. There is a  likelihood that you missed something on the list below. When we try to concentrate on all the moving parts, the important things that are right in front of us occasionally elude us.

VENTILATION

It is critical to understand the ventilation requirements when budgeting for a new commercial kitchen in restaurant build. Calculations for CFMs (cubic feet per minute) removed and required return air will need to be done by a mechanical engineer. Certain municipalities will require a decolonizing unit to be installed in line with the exhaust to eliminate odors. For the new construction, you must also account for gas supply and fire suppression systems. It’s critical to understand these requirements early on in the budgeting process for new construction.

It is critical to know how much hood space you have available as well as the removal capacity of the existing hood in relation to the line you want to build beneath it when renovating an existing space. Any existing gas lines and suppression system must also be checked and adjusted to accommodate your new setup.

DISHES

The dish area of any tandoori restaurant is frequently overlooked. While the commercial kitchen prepares tables of hot, delicious food made in tandoor oven or clay tandoori oven and the service staff works tirelessly to get it to customers as soon as they order it, the back half of the service is just as important. To provide a good service experience, a proper dish collection system and a properly sized/equipped dish pit are essential. Make sure there is a convenient place to deposit and sort dirty dishes. To prevent breakage and to keep the dishwasher away from hot food lines while carrying a load of dirty dishes, it should have a clear path to the dish area. A properly sized machine and pot-washing sink to clean dishes and grilling skewers will ensure that the dishes and commercial kitchen implements are always clean. This keeps your customers happy and the food moving.

When planning a dish area, an appropriately sized and located grease interceptor is frequently overlooked. These must be included in any municipality water treatment plan. They keep grease and other particles out of the city sewers.

Tandoor Ovens

When it comes to making naan bread, chicken tikka, tandoor oven or clay tandoori oven are highly needed. These can be charcoal powered or propane powered and should be of best quality to handle the customer’s food requirements effectively. At Tandoor Morni, we are committed to offer the best in class tandoor oven or clay tandoori oven at the best price possible with all safety standards.

ICE

When it comes to ice, it’s important to think outside the box. Make sure you discuss your ice machine with your salesperson. The types of drinks you’ll sell, the number of seats in your commercial tandoori restaurant, and whether or not you’ll use ice with takeout orders will all be considered. While your bar will use a lot of ice, especially in the summer, your kitchen will most likely be your commercial restaurant’s biggest ice user. Ice is used by chefs or cooks to safely cool food, among other things. Overspending on-ice production and capacity ensures that you always have plenty of cold stuff.

WATER FILTRATION

You need filtering if you use ice machines, steamers, combi ovens, high-volume coffee brewers, or espresso machines. It will not only increase the life of your equipment, but it will also save you time on maintenance and cleaning. You will have a better-tasting product in the case of ice and coffee/espresso. Filtration may be overlooked as an “extraneous cost” in the beginning, but it can save you thousands of dollars in your first year.

TABLETOP/SMALLWARES

When budgeting for new construction, renovation, or takeover, it is critical to remember the small details. It’s easy to become preoccupied with the big-ticket items, the menu, and the staff including chefs and cooks, and to overlook the china, flatware, glassware, and kitchen smallwares. Depending on your menu and capacity, tableware may be an unexpected part of your budget. Include these figures in your initial budgets at all times. Small-wares are frequently left to last when it comes to commercial kitchen accessories. After you’ve hired the staff and decided on the menu, you can start counting spatulas, squeeze bottles, pans, and whisks. These expenses can quickly mount. Check that you and your Salesperson have discussed your budget. These supplies are needed in the commercial kitchen, after all, to satisfy and feed your clients.

When operating a restaurant, especially tandoori restaurant , there are a lot of additional things to think about. To help you keep your lists organized and your budget in control, speak with us by writing to us at [email protected].

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