In a restaurant kitchen, efficiency is everything. As restaurant groups grow and one concept turns into five — and additional business opportunities come into the mix — time and space are of the essence. That’s when commissary kitchens start to make sense for production.
As the founder of Seattle’s Skillet Street Food and Huxley Wallace Collective, Chef Josh Henderson oversees full-service restaurants, food trucks, and a catering operation and uses a commissary kitchen to streamline prep. Adam Chapman, the GM at Oakland’s Plum Bar, has made the restaurant into a cocktail commissary for the entire Daniel Patterson Group.
We talked to Josh and Adam about their production, operations and staffing to learn some best practices for utilizing a commissary kitchen. Here are 10 ways to make it work for you.