Designing a hotel kitchen is a lot like designing a kitchen for any commercial foodservice operation. On top of those considerations, though, are the added responsibilities of catering to a much more complicated set of needs. With potentially hundreds of guests patronizing multiple dining concepts, managing a hotel's foodservice is akin to overseeing multiple restaurants in one. Its kitchen must function as well as its smaller counterparts, despite such expansive duties.

The following tips can help create the best layout for this unique branch of hospitality:

Celebrity Chef Wenford Patrick Simpson, or "Chef Patrick" for short, didn’t attain his culinary superstar status overnight. His superb dishes are the result of skills he's been fine tuning since a young age, when he began cooking in his hometown of St. Ann Parish, Jamaica. His talents were recognized even in his youth, and it wasn’t long before he was cooking professionally at resorts, on cruise ships, and eventually, in New York City, at some of the best restaurants in the world.

When contemplating a restaurant, the first things that come to mind are food and beverages, and for good reason. Yet while these might be the major draws for patrons, they’re far from the only contributing factors to the overall dining experience. Another, frequently overlooked, is the glassware.

For the past 29 years, the James Beard Foundation has been recognizing the most talented names in the culinary arts from across the country with a set of awards that are commonly considered one of the highest honors a chef or restaurant can receive. This year’s ceremony in Chicago earlier this month was a great celebration, bringing to a finale the excitement that had been building in the world of hospitality since the nominees were announced this past March.

Sam Tell Companies is no stranger to working with some of the best chefs in the business, including Chef Jody Williams of Via Carota, a renowned Italian restaurant in New York City and longtime Sam Tell client. This rustic eatery with eclectic decor creates a warm, welcoming atmosphere that perfectly complements its authentic, extraordinary cuisine.

Sam Tell Companies has had the privilege of working with some truly incredible clients throughout our 60-year history. One relationship we're particularly proud of is with Carlo's Bakery. With more than a dozen locations across 10 states, Carlo's is more than just a bakery, it's a confectionery institution!

The design of your restaurant kitchen is one of the most important aspects of your establishment—and perhaps the most permanent. Dinnerware can be replaced as styles evolve and menus can be updated to match shifting tastes, but your kitchen is more difficult and expensive to adjust later on. As such, it's important to give careful attention to this crucial component before it’s set in stone (or stainless steel).

Spring is the season of new beginnings for many things, including restaurant dinnerware. Renowned tabletop products manufacturer and distributor Churchill China, one of our most popular vendors, recently launched its stunning spring collection—transporting the beauty and textures of the natural realm onto restaurant tables, everywhere.

When the time comes to start planning the layout of your commercial kitchen, the goal is always to create a space that not only encourages efficient operations in the Back of House (BoH), but also maximizes areas in the Front of House (FoH). Achieving this requires a delicate balance: a kitchen big enough for your staff to work safely and comfortably to serve your guests, but not so large that it wastes space otherwise put to better use for other purposes.

Sam Tell is a family business, with four generations of Tells having worked within the company since its founding in 1956. Our family values extend far beyond our name, however.

Our loyal customers are part of the clan, too. Superstar Chef Josh Capon has been a cherished member of the Sam Tell family for nearly 20 years, and we've proudly watched him establish a remarkable name for himself throughout the restaurant business.