From kitchen fire to full service in 24 hours

The fire broke out in the restaurant kitchen overnight. It was not discovered until the following morning, when a supplier arrived with the day's delivery and alerted the fire brigade.

Although the fire itself was contained within the kitchen, the damage was not. Soot and smoke odour had spread throughout the premises, affecting the entire restaurant.

Replacing a few appliances and cleaning the immediate area would not be enough. Every item on the premises had to be recorded and disposed of, and the entire restaurant had to be emptied and professionally cleaned before it could safely welcome customers again.

Gastroplan's restaurant consultant and project manager arrived within hours of the damage being discovered.

The first priority was to establish a complete overview:

• What needed to be documented?
• What had to be discarded?
• Which areas required cleaning and specialist restoration?
• What equipment needed to be replaced?
• How could production continue while the work was under way?
• Which suppliers and technicians needed to be involved?
• What had to be completed before the restaurant could reopen?

Work could not begin until the insurance loss adjuster had assessed the damage and given approval. Gastroplan used that waiting time to prepare the entire recovery process.

By the time approval arrived, the plan was ready, suppliers had been contacted, and responsibilities had been assigned.

The restaurant's entire contents were catalogued and documented as part of the insurance claim before being removed and disposed of. Only once the premises had been cleared could the necessary cleaning and restoration work be completed properly.

• Cataloguing and documenting the restaurant's contents.
• Clearing and disposing of damaged items.
• Cleaning the entire restaurant.
• Removing soot deposits.
• Eliminating smoke odour.
• Cleaning and sanitising kitchen work surfaces.
• Inspecting the extraction system, filters and installations.
• Preparing the premises for food production and service.

Reopening within 24 hours was only possible because documentation, cleaning, purchasing and production all took place in parallel. Gastroplan coordinated the restaurant team, cleaning specialists, technicians and suppliers.

While the premises were being cleared and cleaned, the required kitchen equipment was located and ordered. Despite limited supplier stock, Gastroplan secured the necessary equipment and arranged for it to be delivered and installed within 24 hours.

The business had a sister restaurant that could serve as a temporary production kitchen. Essential preparation and production were transferred there, allowing employees to keep working and prepare everything required for reopening.