Fast Food Project 100 m2

Fast Food Project 100 m2 — a 100 square metre fast food outlet is a format in which the operator's business can grow from a simple kiosk or stand into a stable fast food enterprise with a regular customer base; the space allows creating both a productive kitchen with several pieces of equipment for parallel operation and a comfortable customer area, which increases the average time a customer spends and thus also the average spend in HoReCa businesses.

Fast food kitchen equipment for the 100 m2 format

Fast Food Project 100 m2 — 30–40 m² are allocated to the 100 m2 fast food kitchen, allowing 3–4 staff members to work in parallel. Fryer station — 2–3 fryers for fries, onions, chicken wings or nuggets; an oil filtration system extends the oil’s service life. Grill or griddle station — electric or gas grill, griddle for burgers or chebureks; contact grill for pressed sandwiches; see Fast Food Projects. Heating zone — holding cabinet for ready burgers or fries; lamps above the service counter to maintain product temperature. Refrigeration units — chilled preparation table with a cutting section; refrigerator for storing ingredients. BHS provides the Fast Food 100 m2 setup in Europe.

Service counter and customer area for 100 m2 fast food

Fast Food Project 100 m2 — a 100 m2 fast food outlet has enough space for both a dining area and a representative service counter. Service counter — a visually striking counter with visible food display or a digital menu screen; cash register system and self-service kiosk option; menuboard above the counter. Seating area — 30–40 seats with table and chair combinations; in a quick-service environment, standing tables or high bar seats complement classic tables; see Fast Food Project 35 m2. Decoration and lighting — fast food interiors are characterised by bright, good lighting and simple, easy-to-clean surfaces.

HACCP requirements in a 100 m2 fast food kitchen

Fast Food Project 100 m2 — in a 100 m2 space, a fast food kitchen can fully implement HACCP food safety zone separation. Zone separation — clean zone (preparation, cooking, serving) and dirty zone (dishwashing, waste) are physically separated; staff do not cross from the clean to the dirty zone with utensils. Temperature control — refrigerator +2°C–+8°C, fryer oil 160–180°C, served products +63°C; thermometers at each station. Staff hygiene — handwashing sinks in every zone; HACCP log for temperature monitoring; BHS provides a Fast Food 100 m2 setup that meets sanitary standards.

Fast food 100 m2 project implementation scenarios

Fast food section in a food market or food park — a larger stand in a food market with its own dining area; 100 m2 allows offering a wider menu. BHS offers the Fast Food 100 m2 setup to HoReCa businesses across Europe.

Frequently asked questions

What are the differences between the 35 m2 and 100 m2 fast food projects? Fast Food Project 100 m2 — the 100 m2 version features a larger kitchen with more equipment for parallel operation, a customer dining area for 30–40 seats, and a more representative service counter; the 35 m2 is a compact outlet with only a counter and kitchen, no seating; see Fast Food Project 35 m2.

Does BHS help with a fast food 100 m2 project from planning to equipment? Fast Food Project 100 m2 — yes, BHS advises on kitchen planning, equipment selection and delivery; contact the BHS team for a custom offer; see Lamburger Fast Food.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.