KITCHENS WORK

We work closely with our clients to deliver home renovations of any scale, with a particular focus on the customization of kitchens, baths, and interiors, and we pay specific attention to functionality and aesthetic appeal.

KITCHENS

Poliform offers exclusive kitchens, able to capture the needs and tastes of a heterogeneous and international audience, characterised by an exceptional compositional versatility and by the infinite variety of materials and finishes. Diverse collections, despite the perfect consistency of style. Kitchen systems made entirely in Italy, so as to ensure accurate control of all stages of production: from the selection of quality materials to the attention to detail, through the continuous search for reliability, safety, and durability. Kitchens for extraordinary homes, in perfect harmony with the Poliform project of style, a coordinated and complete project that interprets furniture as a comprehensive experience.

A Ghost Kitchen is a professional cooking facility that exists for chefs and restaurant operators to launch a delivery-only virtual brand. Think of ghost kitchens as a co-working space for food or a restaurant without a storefront.

Ghost kitchens provide restaurant operators the necessary equipment and space to prepare their meals at a much lower cost than opening a brick-and-mortar restaurant location. To reach customers from their ghost kitchen location, virtual brands will partner with companies like Grubhub to reach hungry diners and market their virtual brands.

Ghost kitchens are an excellent way for chefs and entrepreneurs who do not have access to a brick-and-mortar kitchen to launch their virtual brand. Additionally, established independent restaurants and restaurant chains use ghost kitchens to reach more customers in different locations without building out a new brick-and-mortar restaurant location.

When you join a ghost kitchen, you get access to a professional kitchen and cooking facility without the high cost of opening a new brick-and-mortar restaurant. Additionally, ghost kitchens operate as delivery-only concepts and require much less staffing and a dine-in restaurant.

You can adapt with quickly changing consumer trends, test new cuisine types, and experiment with your menu through a ghost kitchen setup. Since ghost kitchens typically have a lower start-up cost than a traditional brick and mortar restaurant, your virtual brand can remain agile enough to evolve with emerging food trends.

Revenue in the online food delivery industry is expected to reach $28 million in the US in 2021, according to Statista. Ghost kitchens make it much easier to capture this growing market by tapping into delivery platforms, like Grubhub.

Unlike a ghost kitchen, virtual restaurants operate in tandem with the brick and mortar restaurants. They have their own established brick and mortar locations and use their existing kitchens to create additional delivery-exclusive menus through their virtual restaurant concepts.

A ghost kitchen may be the best path for launching your virtual brand if you do not have access to a brick-and-mortar restaurant kitchen. Additionally, independent restaurants and chain restaurants are leveraging ghost kitchens to offer their menu as delivery-only in a different location than their brick-and-mortar restaurant.

Virtual restaurants and ghost kitchens are here to stay, and finding a way to capture this opportunity for your business can help you reach new customers and grow your revenue without adding additional overhead costs.

A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world.

Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine. In some instances, commercial kitchen equipment such as commercial sinks is used in household settings as it offers ease of use for food preparation and high durability.[1][2]

In developed countries, commercial kitchens are generally subject to public health laws. They are inspected periodically by public-health officials, and forced to close if they do not meet hygienic requirements mandated by law.[citation needed]

Early medieval European longhouses had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes, there was typically more than one kitchen. In some homes, there were upwards of three kitchens. The kitchens were divided based on the types of food prepared in them.[3]

The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control.[4] Few medieval kitchens survive as they were "notoriously ephemeral structures".[5]

In Connecticut, as in other colonies of New England during Colonial America, kitchens were often built as separate rooms and were located behind the parlor and keeping room or dining room. One early record of a kitchen is found in the 1648 inventory of the estate of a John Porter of Windsor, Connecticut. The inventory lists goods in the house "over the kittchin" and "in the kittchin". The items listed in the kitchen were: silver spoons, pewter, brass, iron, arms, ammunition, hemp, flax and "other implements about the room".[6]

A stepping stone to the modern fitted kitchen was the Frankfurt Kitchen, designed by Margarethe Schütte-Lihotzky for social housing projects in 1926. This kitchen measured 1.9 by 3.4 metres (6 ft 3 in by 11 ft 2 in), and was built to optimize kitchen efficiency and lower building costs. The design was the result of detailed time-motion studies and interviews with future tenants to identify what they needed from their kitchens. Schütte-Lihotzky's fitted kitchen was built in some 10,000 apartments in housing projects erected in Frankfurt in the 1930s.[7]

The Frankfurt Kitchen of 1926 was made of several materials depending on the application. The modern built-in kitchens of today use particle boards or MDF, decorated with a variety of materials and finishes including wood veneers, lacquer, glass, melamine, laminate, ceramic and eco gloss. Very few manufacturers produce home built-in kitchens from stainless steel. Until the 1950s, steel kitchens were used by architects, but this material was displaced by the cheaper particle board panels sometimes decorated with a steel surface.

In the 1980s, there was a backlash against industrial kitchen planning and cabinets with people installing a mix of work surfaces and free standing furniture, led by kitchen designer Johnny Grey and his concept of the "unfitted kitchen". Modern kitchens often have enough informal space to allow for people to eat in it without having to use the formal dining room. Such areas are called "breakfast areas", "breakfast nooks" or "breakfast bars" if space is integrated into a kitchen counter. Kitchens with enough space to eat in are sometimes called "eat-in kitchens". During the 2000s, flat pack kitchens were popular for people doing DIY renovating on a budget. The flat pack kitchens industry makes it easy to put together and mix and matching doors, bench tops and cabinets. In flat pack systems, many components can be interchanged.

Restaurant and canteen kitchens found in hotels, hospitals, educational and workplace facilities, army barracks, and similar institutions are generally (in developed countries) subject to public health laws. They are inspected periodically by public health officials and forced to close if they do not meet hygienic requirements mandated by law.

Canteen kitchens (and castle kitchens) were often the places where new technology was used first. For instance, Benjamin Thompson's "energy saving stove", an early 19th-century fully closed iron stove using one fire to heat several pots, was designed for large kitchens; another thirty years passed before they were adapted for domestic use.

As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat more quickly and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie.

The fast food and convenience food trends have changed the manner in which restaurant kitchens operate. Some of these type restaurants may only "finish" convenience food that is delivered to them or just reheat completely prepared meals. At the most they may grill a hamburger or a steak. But in the early 21st century, c-stores (convenience stores) are attracting greater market share by performing more food preparation on-site and better customer service than some fast food outlets.[9]

The kitchens in railway dining cars have presented special challenges: space is limited, and, personnel must be able to serve a great number of meals quickly. Especially in the early history of railways, this required flawless organization of processes; in modern times, the microwave oven and prepared meals have made this task much easier. Kitchens aboard ships, aircraft and sometimes railcars are often referred to as galleys. On yachts, galleys are often cramped, with one or two burners fueled by an LP gas bottle. Kitchens on cruise ships or large warships, by contrast, are comparable in every respect with restaurants or canteen kitchens. 041b061a72