Supermarkets | Commercial Kitchen Design - Part 2

In this two-part video series, watch Ariel Potash - Executive Sales Specialist at Culinary Depot Incorporated talk about Commercial Kitchen Designs and Equipment requirements specifically for Supermarkets.
In this second part, listen into the discussion regarding various departments, like meat area, hot and cold sections, and even a specific section for fish as well as their requirements for controlled temperature, kitchen designs, and equipment needed for supermarkets are definitely very specific.
Watch as Ariel talks about supermarkets equipment supplier, commerical kitchens for stores, supermarket commercial kitchens, commercial kitchens for supermarkets, commercial kitchen design for food stores, commercial kitchen design for supermarkets, kitchen design for supermarkets, as well as commercial kitchen installation for stores.
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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 -- particularly when it comes to supermarkets. Hey good day, Ariel. How are you doing? How you doing? I'm doing well, thank you. So let's have a look at some of these other departments. We've spoken briefly about some kind of meat area. We've spoken briefly about I think the hot and cold areas. Talk to me about something unusual here: fish. What happens in the fish department? Or is that exactly the same as a butcher? Are there distinct differences?
The distinct differences is that you have to be more careful with temperatures. You have to know how you're getting this food. Meat -- sometimes you're getting it warm and you have to chill it. Fish -- generally you're getting it at a live or on ice. So how to store it when to thaw it, when to present it, how to present it to the customer. One thing we didn't talk about is that one of the key important parts when you're doing such a supermarket and have all these divisions to understand who your customers are and how to properly place the stuff. You want to walk in, you want to give the guy right away the sushi smell. And this is a community that wants sushi, you're gonna have the first thing sushi. These guys that want all health, you can have the fruit department. The produce department sitting with all those colors when you walk in. If it's fancy meats and fancy cuts, that's what you'll have. Then as you design and lay out a place like that, those things have to be in mind. I mean -- the time you'll give less of a space to a department which you'd like to give more space to but you put in the most strategic location of the store. That makes sense.
So you can kind of balance it out - smaller area but arguably more foot traffic Better real estate. Yeah, better real estate. Let's say that. Okay, good. That makes sense to me. Other areas would be -- for example, produce. Are there any special considerations there? Special consideration for produce in supermarkets is to understand that there's different aspects to the produce department as well. Meaning there's the regular fresh foods and how are you going to present them. There's ones that do need some kind of refrigeration. They may be finicky. You don't want to keep them where the traffic's coming in. They may spoil this color and then you have to ready to go like -- some people don't want to buy a whole honeydew. And they want to see it cut up in the thing, they want to take it in the car and be able to eat it. Right. How to serve that with -- you have a grab-and-go section for it. Where do you place that? It's all part of making it easier for the customer to walk in, get what he needs to take home, get what he needs right now. And -- in some locations, help them during the shopping experience -- whether it's for where to put his kids down to eat or things like. That makes sense to me…