Home' Hospitality Business : HB SPT 2015 Contents Hospitality BUSINESS | September 2015 | 33
Unfortunately the chiller space has been
located across the hall from the kitchen,
she adds. While Kerr y says this isn’t ideal, it
has made good use of an odd storage area
and allows maximum bench space in the
kitchen. “We’ve also managed to have work
benches adjacent to windows, which isn’t
The Fords used equipment salvaged from
the White Mor ph fire along with some ‘savvy’
Trade Me purchases, something they felt
confident about doing given their exper ience.
However, Ker ry says even though they have
been in the business for a long time – and she
is also a financial accountant – setting up the
new business has been challenging.
“Set up will always run over budget and
you need a good, honest relationship with the
bank. If you’re consider ing opening your own
hospitality business for the first time I think
it would be extremely difficult if you hadn’t
already worked in several places, and thought
about what worked and what didn’t work
Brian Davies has a simple answer for such
folk; hire a specialist kitchen designer. “It’s
horses for courses. Get people who know
what they are doing. Otherwise it’s just false
economy. Some of the things we’ve seen when
we walk into new kitchens, for example the
one where they had ordered the oven but it
wouldn’t fit through the doorway!
“There are a lot of very competent kitchen
designers out there that we’ve done a lot
of work with.We can use CAD drawings,
and generate pictures in a way they can see
"If you’re considering opening your own hospitality
business for the first time I think it would be extremely
difficult if you hadn’t already worked in several places, and
thought about what worked and what didn’t work for you.”
– Kerry Ford
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