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Collective Catering Kitchen Sizing
FreeSize a collective catering kitchen based on covers, establishment type and production mode. Surface, staffing, equipment, EGAlim budget.
Compliant with GEMRCN / EGAlim 2 / CE 852/2004
Collective catering sizing
Kitchen area
600m²
Dining area
600m²
Total area
1,200m²
Staff required
17ETP
Main equipment
Combi oven (steam/convection)×4 — 100k€
Tilting braising pan×3 — 36k€
Cooking kettle×2 — 16k€
Walk-in cooler×2 — 30k€
Walk-in freezer×1 — 18k€
Conveyor dishwasher×2 — 40k€
Vegetable prep (peeler, cutter)×1 — 8k€
Total equipment248 k€
Meals / year
90,000meals
Food budget
675k€/an
of which organic (EGAlim)
135k€/an
Full cost / meal
14.11€
Payroll
595k€/an
Service window
1.5h
Food waste
10,800kg/an
Standards & regulations
- GEMRCNRecommandations nutrition en restauration collective
- Loi EGAlim 250% durable dont 20% bio en restauration collective publique
- Règl. CE 852/2004Hygiène des denrées alimentaires — HACCP
- Arrêté 21/12/2009Règles sanitaires applicables à la restauration collective
This tool provides indicative estimates. Results do not substitute professional advice. Always verify with current regulations.
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