Commercial Kitchen | Draft Beer and Golf Courses

Want to build a commercial kitchen on your golf course? This video of Carl Casino - Executive Sales Specialist at Culinary Depot Incorporated, tries to explain the logistics and design requirements for such feat.

Watch them as they tackle kitchen design for a golf course, golf course kitchen equipment, private golf course kitchen installation, country golf club commercial kitchens, commercial kitchen for golfers, golfers commercial kitchen. Furthermore, they also discuss golf course commercial kitchen, commercial kitchen for golf course, commercial kitchen for sports, sports facility commercial kitchen and many more.

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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 equipment particularly with regard to golf courses. Carl, lovely to speak to you. Thank you. So there are different kinds of golf courses. I think there's public, private, country. Do we treat these kind of all the same? Well, in general they are. I mean -- in terms of my end of the industry they are. Generally there's two aspects to these operations. You've got usually a large catering facility where you know they'll have events. And that that space will have to serve -- you know, large parties, that sort of thing. And then there's the 19th hole, you know - the bar. So those you're gonna find those pretty much in any golf course. So golf courses these days not only have people playing golf, but they might have some kind of convention facility or other... I mean how many people are we talking about in these in these bigger venues? We treat them pretty much like any other catering hall. We're going to have, we're going to set up a facility that's capable of feeding you know 200, 250 people at an event. Because as you know golf's gotten really popular and it's very popular for people to use it as even a corporate event. Yeah, absolutely. That makes sense to me.

So let's say we're putting together one of these kitchens, and we've got a bar as well outside. What are some of the commercial kitchen design aspects that we need to be aware of? Well anytime you're doing a catering space, you have to think about how you're going to get a hundred to 200 meals on the table -- hot, appetizing, all at the same time. And people might think that there's an army in the back somehow, you know -- plating all of these elegant meals and getting them all out to the table but that isn't the case at all. You have to design it so there's a minimum of people working back there that can manage to make that happen. There's a lot of new equipment in the industry today that makes that happen. We've got cook and hold equipment. We've got blast chillers and retherming equipment. These are things that allow you to prep things ahead of time and retherm them, get them on the table, and not have it feel like it's a TV dinner.

You've said two terms I don't understand Okay. Many -- but among them prep and hold and therm something. Well a cook and hold is a piece of equipment where you can you can roast a piece of... well it could be a turkey, it could be a roast beef, something like that. You can start that process hours before you need it. And that's one less thing you need to do in a rush at the end. So you can start a cook and hold process long before the party is about to begin. And then when -- you know and you can time that so that when you are ready to carve that roast or that turkey, it's ready to go. Blast chillers will take food that has been again prepared earlier in the day, chill it really quickly so that you're not losing quality, you're not losing moisture. Okay and again -- as you need it, pull it out of the blast chiller, retherm it, get it on a plate and send it out. So I'm thinking retherming is reheating…

Видео Commercial Kitchen | Draft Beer and Golf Courses канала Culinary Depot