SCHOOL & OFFICE KITCHENS · FACILITY PLANNING
Institutional Kitchen Setup & Readiness
Before a managed kitchen opens, the premises and workflow must be assessed against expected meal volumes, equipment, utilities and safety requirements.
Site and workflow assessment
We review receiving, dry and cold storage, preparation, cooking, serving, washing, waste flow, ventilation, water and power availability.
Equipment and capacity
Equipment requirements are based on the menu, production volumes, service frequency and available space.
Operational readiness
The opening plan covers staffing, supplier arrangements, stock controls, cleaning routines, records, service schedules and responsibilities.
Scope and mobilisation
The institution and Pikmak agree which party provides equipment, utilities, repairs, ingredients, staffing and other operating inputs.
Plan this service with Pikmak
Every engagement begins with a discussion of your site, users, operating requirements and service expectations. We then agree the scope, responsibilities, staffing and implementation plan.