On the weekends, I like to DJ. I do a few parties, weddings, engagements, etc. It's a bit of fun for me. The technical bit (mixing the songs) is the easy bit. The hard bit is reading the crowd, feeling their mood and knowing where to take the party to, that only comes with experience. At every party, there are always a few people that come up to me and try to tell me how to do my job. They know music, some even know the equipment, but none know how to read the crowd. You see, everyone's a DJ in their own mind, and unfortunately it spills over into our industry as well.
There are professionals that have been designing commercial kitchens for longer than I have been alive. These people are seasoned campaigners who can look at a space, a menu, and a budget and 99% of the time design a kitchen that works. Unfortunately, there are a lot of architects and designers that have no clue how a commercial kitchen works, but they are all throwing their hat in the ring and coming up with whole restaurant designs including the kitchen. These people are usually tasked with doing domestic style kitchens and facilities and like to do things like put timber cabinets with stainless steel tops on them. For the most part, the front end of these facilities are visually spectacular, but the kitchens may leave a lot to be desired. The technical specs of equipment and legislative requirements is the easy bit. Knowing how a kitchen works and designing the work flow is the hard part. Sometimes, it's best to leave the kitchen designing to the kitchen designers, and the DJing to the DJs.
It's important to choose the right person to design your kitchen as there is no such thing as a standard design. A 400 seat Italian restaurant will be completely different to a 400 seat Chinese restaurant. Asking your designer for credentials and references is not rude, it's smart business. If you are planning on going it alone, ask as many questions as possible. If you are purchasing your fitout from a dealer, they should have enough experience to know what will and won't work in your business.
If you are building a new kitchen and need some advice, feel free to contact me. I'm more than happy to lend a hand or point you in the right direction.
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