Kitchen Technology

• Selection of Gastronomic Equipment: We have visited numerous professional kitchens – from small setups to large-scale facilities. Thanks to this experience, we know the opinions of head chefs and cooks about the equipment they use daily. We understand what works well and is worth the (often significant) investment, and what fails completely. By regularly attending industry fairs, we stay up to date with the latest solutions, enabling us to provide you with comprehensive advice on selecting the optimal equipment.
• Implementation of GMP/GHP and HACCP Documentation (formal and practical aspects): Another important element of working in a professional kitchen is compliance with standards and practices defined by Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP), and the Hazard Analysis and Critical Control Points system (HACCP). We not only prepare all the necessary documentation but also train your team on how to properly apply it in practice, ensuring full understanding and adherence to procedures.

10 YEARS ON THE MARKET

Build a kitchen that will be your advantage!

Don’t let inappropriate technological solutions hinder the development of your restaurant. Contact Bon Vivant Advisory (BVA), and we will help you design and equip a kitchen that will become the heart of your success.

Consultation: 1h / 250 PLN net. The first consultation (1h) is free.

Frequently Asked Questions

Why is the kitchen technological design so important and why can’t it be overlooked?
The kitchen technological design is the foundation of every professional gastronomic operation and absolutely cannot be overlooked. It determines the safety, efficiency, and ergonomics of staff work. A precisely planned design ensures optimal workflow (so-called "clean" and "dirty" routes), minimizes the risk of contamination, facilitates hygiene maintenance, and, most importantly, meets the strict requirements of the sanitary inspection authority (Sanepid). Lack of or inadequate design can result not only in problems with inspections but also in low productivity, workplace chaos, and risks to guest health.

What are the most important aspects a well-designed kitchen should meet?
A well-designed kitchen should meet several key aspects:

• Ergonomics and comfort of work: enabling smooth and intuitive staff movement, minimizing unnecessary transit, and providing proper working conditions (lighting, ventilation).
• Efficiency and process optimization: the layout and equipment placement should support quick dish preparation and minimize waiting times.
• Hygiene and safety: compliance with HACCP, GMP/GHP standards, ease of cleaning, suitable finishing materials, and ventilation systems.
• Regulatory compliance: adherence to all legal requirements, especially Sanepid and occupational health and safety regulations.
• Flexibility and scalability: the ability to adapt to changing menu needs and increased workload in the future.

How do I know which gastronomic equipment will be best for me?
Choosing the right gastronomic equipment is a crucial investment decision. You should primarily consider the type of cuisine you run, the specifics of your menu, the anticipated number of meals served (which affects equipment capacity), available budget, and space constraints. It is also worthwhile to seek opinions from experienced head chefs and consulting firms like Bon Vivant Advisory (BVA), who, with their market knowledge and experience from various venues, know which equipment is the most reliable, energy-efficient, and cost-effective in the long term.

What are GMP/GHP and HACCP documentation, and why are they so important?
GMP (Good Manufacturing Practice) and GHP (Good Hygiene Practice) are sets of principles and procedures concerning food production hygiene and workplace environment. They specify sanitary conditions, cleaning processes, and personal hygiene standards for staff. HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies, assesses, and controls hazards critical to food safety throughout all production and distribution stages. Both documentations are mandatory in every professional kitchen in Poland and form the cornerstone of food safety. Their implementation and strict adherence are essential to avoid food poisoning, comply with Sanepid inspections, and build guest trust. It is not enough just to have them—you must understand and apply them in practice, which we also support through training.