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Think about your restaurant from the diner's point of view

Supplier: Protech Commercial Kitchens
05 February, 2013

What would the diner expect and demand from your restaurant?

Does your menu have a number of different cooking techniques? This will determine the kind of commercial kitchen equipment you will need.

The size of your commercial kitchen, the layout, the capacity of your cold and dry storage and the kind of commercial kitchen equipment you have, all affect your menu.

What is the size of your dining room and how many customers can you sit?

Our experienced chef and hospitality specialists will help you design your commercial kitchen with the best layout, paying particular attention to work flow, work space, which commercial kitchen equipment to use and storage facilities.