Commercial kitchen design in SA can be broadly divided into 3 categories

1. DIY’s
2. Equipment Suppliers
3. Professionals

1.DIY’s
These are generally restaurateurs, ex chefs, developers, architects and interior designers.

The restaurateurs’ generally do a fine job and this is because they are generally the owners and have worked in kitchens. They usually have a new concept; travel a lot to see what is going on and the passion to see it through.

The ex chefs’ on the other hand will design on the basis of what they always wanted in their own kitchen but never materialised. This is the worst scenario as every person can have their ideal kitchen, but the next person will think it is totally wrong.

Architects and interior designers often proclaim to be able to design the kitchens but this is only as they do not wish to part with any of their professional fees to employ a kitchen designer.

2. EQUIPMENT SUPPLIERS
The equipment suppliers offer the kitchen design for ’free’, if you buy the equipment from them. But, as everyone knows, there is no such thing as a ‘free lunch’. The cost of the design will be built into the cost of the equipment. They are there to sell equipment and the more of it the better. They also only design around equipment brands that they represent. There is 1, perhaps 2 reputable companies that have a background of being previous restaurateurs and they are able to provide a reasonable service.

3.PROFESSIONALS
Nowhere in the world is there an institution that teaches commercial kitchen design. This can only be achieved by years of experience. These designers do not only design the kitchen, they also need to design the support structure around they operation. This includes the receiving area, the refuse area and bin washing, the staff facilities and the food and beverage operation as a whole. Apart from a design being practical, (workflows etc) the design has to ensure compliance with the building standards code, the health department standards, the fire regulations, the local building standards, HACCP standards and the OHS standards. When you employ a professional company, they have to ensure that all the above standards are met. This is to protect you, the owner of the facility. They are required to take out professional liability insurance to ensure that the design is suitable for the operation intended.

Unfortunately, there are numerous equipment manufacturers in South Africa that totally ignore internationally acceptably safety standards. This is especially true with regard to gas safety standards. There are thousands of staff that have been injured by these devices, but not knowing their rights, have not pursued their injury claims to court. This is surely going to change shortly.

The lack of temperature controls are soon going to be highlighted prior to the 2010 world cup. Establishments that do not comply will be exposed.

Insurance companies are also more aware of the lack of safety devices and any claims are going to be scrutinised far more in the future.

SUMMARY

A commercial kitchen is far more dangerous environment than an oil rig. Workers on oil rigs are paid ‘danger money’ to work there whilst kitchen staff in South Africa, are supposedly ‘lucky to have a job’.

If you build a house, do you get the builder to design it? Not likely, so why get anybody to design your commercial kitchen?