Thinking of opening your own café?
Starting a business in the hospitality industry can be a rewarding undertaking but like all businesses, it comes with its share of challenges.
Layout and Design
Professional assistance should be sought from reputable restaurant consultants when contemplating the layout and design of your restaurant, café or take away business.
Consideration should be given to:
Adequate space for tables, seating, serving areas, bathroom facilities, bar administration,
Staffs change rooms, disabled access
A kitchen that allows efficient and effective food preparation, interaction between staff
Safety in movement, dry and cold storage, convenient food delivery zone
Ease of cleaning, and maintenance, adequate temperature, lighting and ventilation
Heating and cooling
Signage, traffic flow
Linen, cutlery, crockery, glassware
Appropriate equipment purchased
Ergonomic work spaces, e.g. consider bench heights and equipment positioning
Here’s the ultimate checklist of some of the equipment you may require
Commercial Refrigerators/display cabinets - In order to keep your food fresh for as long as possible, it's crucial that you buy top-quality commercial refrigeration equipment – consider the size and capacity you’ll require.
Bench top display solutions double glazed glass – adjustable shelves, digital temp control with read out
Commercial Grill – flat top grills, or griddles are great all-around options – Panini grills have a lid that can be pulled down to press and cook.
Ware washing – under counter dishwasher/glass washer or pass through the dishwasher, with or without hood are some options.
Oven – convection, combo ovens
A POS System and Printer
To conform to most council health and building codes, certain standards are required.
The Building Code of Australia (BCA) is a uniform set of technical provisions for the design and construction of buildings and other structures throughout Australia. It's produced and maintained by the Australian Building Codes Board (ABCB), whose primary aim is to achieve nationally consistent, minimum standards.
- A commercially constructed canopy is required overall cooking equipment - domestic range hoods are not permitted. Grease filters must be fitted and be easily removable to encourage regular cleaning.
- The preferred height for equipment is 900 mm with a minimum of 150 mm clearance from the floor.
- The exhaust canopy is generally required to have a minimum extraction rate of 500 liters/ per second / per square meter across the base of the hood installed.
- The canopy should extend 150 mm minimum beyond the perimeter of the cooking equipment to be ventilated.
- Dishwashers requiring greater than 7.5 kW electrical supplies should have their own exhaust canopy.
- Ceilings must be dustproof, smooth-faced, non-porous material painted with washable light paint.
Contact us today, for your obligations free quote, and let’s get you set up.