Today is day 3 of the BOH series where we analyse each area and discuss why BOH is such a crucial part of all your projects. Today, we’ll be focusing on the Receiving area. Generally speaking, the receiving area is exactly what it sounds like, it’s a space set aside for food and beverage shipments along with other deliveries. You can count, and weigh the items for accuracy, and discard or keep aside the ones that don't meet the quality standard. There are 3 main factors to consider while creating this space: 1. Volume of the goods to be received 2. Frequency of delivery 3. Distance between receiving and storage areas Some things to keep in this area are: Weight/Scales, Dollies, Carts, Vegetable Washer, Receiving table, Sink, Drain, Gravity rollers, a Conveyer belt, and a trash can or a waste disposal area Some floor/counter space should also be allotted for temporary storage where things can be stacked until they are properly checked in. Most deliveries are done by trucks which means that you’ll need a loading dock outside. For efficient and easy functioning you should leave enough space for 2 trucks which is around 80-120 sq ft. This prevents any congestion and gives the driver enough space for the delivery to be quick and swift. It’s also advisable to keep transport equipment ready in hand to move supplies quickly to their designated storage destination. . . . #gourangaahospitality #boh #boharchitects #backofhouse #bohconsultant #heartofhouse #hospitality #hospitalityindustry #restrauntdesign #clubdesign #restrauntdesign #foodservicedesign #architects #kitchenarchitects #hoteldesign #hotelconsultant #kitchen #commercialkitchen #hotelboh #foodandservice #bohconsultant #foodandserviceindustry
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Former Head - Operations at Zydus Hospitals & Healthcare Research Pvt. Ltd.
8moWell said!