Corporate Dining | Commercial Kitchen Design

In this video, watch Eli Goldring - Executive Sales Specialist at Culinary Depot Incorporated talk about Commercial Kitchen Designs and Equipment requirements for kitchens that offer Corporate Dining.

Slowly becoming a trend, you might be deciding the next company you'll work for based on how great their kitchen is. Big companies recently have made their own kitchens to cater to their employees and in this video, Eli gives you an overview about the requirements in design as well as equipment on how to build that kitchen for your company. Together with Tim Levy - CEO of Tim Levy and Associates, they talk about corporate dining equipment, banquet cabinets, commercial kitchen design for corporate dinning, corporate dinning commercial kitchens, corporate commercial kitchens, commercial kitchen, corporate cafe and even installing commercial kitchens for corporate.

About Culinary Depot:

At its heart, Culinary Depot understands that every chef, dietary director, establishment, and the institution has different needs. Our overriding principle – as an upstart in 1999 and today – is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost-effective manner.

Our highly motivated professional staff, backed by a solid relationship with a cross-section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.

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Video Transcript:

In this video, we're going to talk about commercial kitchen design and commercial kitchen equipment with particular reference to corporate dining. Hey, how you doing? Great, how are you? I'm well, thank you. Now, I have a question for you. I've sometimes been to these offices – big businesses and what have you. And they put their own corporate dining, which seems to be amazing to me. How big is this as a trend? Is this kind of everywhere? It actually is everywhere, and it's becoming more and more popular. Not just becoming more and more popular, they're becoming competitive between themselves in regards to excellence. So which business I want to work for is the one that's got the best kitchen. That's correct. And you'll see with major brands and corporations -- they'll provide a full lunch and a full menu to all of their employees all hours of the day to be able to satisfy them to get the best out of their employees. Well, that makes sense to me, and there's got to be a health benefit too. Definitely. It's part of the fitness. A good healthy lunch.

And talking about that - in these cafes that are BNIs, you have a set of very healthy diets. So there's a lot of create your own salads and all different types of toppings- Like when you go and you've got all of those bowls and you add some greens and you add the vegetables you want and you mix it all together. For dessert they'll have a full variety of cut fruit to pick from. So that's something that we see more and more is self-service. So that everyone has a variety of different things that they'll like in the diet, so they're not tied down to one specific item. That makes a lot of sense. Okay, cool. So we're talking about corporate dining or corporate cafes. But tell me -- what are some of the design considerations when you're putting together a commercial kitchen with this in mind. Well one of the things that we start with is the actual seating area of how many people we're looking to cater to at one specific time and then take that into consideration as well as all the people that are gonna take back up to their cubicles and eat lunch there. Right. So that's a big key factor.

So we size up the actual front of the house, which would be the buffets and the self-serve counters and then we have to take into consideration the back house, which is the actual kitchen area-- Right, of course. To be able to meet those needs and fulfill those large quantities. And we're talking about usually three, four thousand at a time. What!? Yes. So this is like a corporate campus we're talking about-- This is a corporate campus. These are big numbers, correct. On smaller numbers would be 300, 250. Those are the applications of businesses and industries that will have their own corporate chef and their own kitchen operating. Very very popular is also to have a food service management company that would come in and execute that for it on a day to day basis...