Essential Questions & Red Flags
Companion to: Kitchen Decision Pack Chapter 2 (Choosing Your Kitchen)
| ☐ | Item | ✓ / ✗ / N/A | Notes |
|---|---|---|---|
| ☐ | Within 30 min of target customer area | Distance: ___ miles | |
| ☐ | Safe neighborhood | Safe: Y / N | |
| ☐ | Adequate parking for loading/unloading | Spaces: _____ | |
| ☐ | Loading bay or designated delivery area | Location: ______ | |
| ☐ | Accessible via public transport | Station: _______ | |
| ☐ | ULEZ compliant zone | Compliant: Y / N | |
| ☐ | Close to suppliers/wholesalers (within 5 miles) | Nearest: ______ |
Red Flags:
| ☐ | Item | ✓ / ✗ / N/A | Notes |
|---|---|---|---|
| ☐ | Clean and well-maintained | Condition: ____ | |
| ☐ | Good lighting (bright, no flickering) | Adequate: Y / N | |
| ☐ | Proper ventilation (no lingering odors) | Ventilation: ___ | |
| ☐ | Floors clean, non-slip, intact | Material: _____ | |
| ☐ | Walls wipeable and intact | Condition: ____ | |
| ☐ | Ceiling in good condition (no water damage) | Leaks: Y / N | |
| ☐ | Temperature comfortable | Temp: _____ °C | |
| ☐ | Pest control evidence visible | Last service: __ |
Red Flags:
| ☐ | Item | Quantity | Condition (1-5) | Notes |
|---|---|---|---|---|
| ☐ | Ovens (convection, deck, combi) | _____ | ___/5 | Model: _____ |
| ☐ | Cooktops/ranges | _____ | ___/5 | Gas / Electric |
| ☐ | Refrigerators (reach-in) | _____ | ___/5 | Temp OK: Y/N |
| ☐ | Freezers | _____ | ___/5 | Temp OK: Y/N |
| ☐ | Work tables (stainless steel) | _____ | ___/5 | Size: ___ sqft |
| ☐ | Sinks (3-compartment, handwash) | _____ | ___/5 | Hot water: Y/N |
| ☐ | Commercial dishwasher | _____ | ___/5 | Working: Y/N |
| ☐ | Mixers | _____ | ___/5 | Size: ___ qt |
| ☐ | Food processor | _____ | ___/5 | Working: Y/N |
| ☐ | Shelving (wire/stainless) | _____ | ___/5 | Enough: Y/N |
| ☐ | Extraction/ventilation hood | _____ | ___/5 | Over all: Y/N |
Critical Questions:
Red Flags:
Kitchen Decision Pack | Kitchen Viewing Checklist | Compare all kitchens before making final decision