A commercial kitchen is a dynamic place, so its layout should be able to accommodate change. Maybe you redesigned the menu and added new dishes, or hired a new executive chef that operates differently than the last. Creating an adaptable work space might take the shape of multi-use … See more Kitchens are prone to clutter, and clutter leads to confusion and poor sanitation that negatively affect a foodservice operation. To maximize space and effectiveness, consider designing a … See more A kitchen is a busy place, but it doesn't have to be chaotic. A kitchen designed around the flow of materials and personnel will have a logical layout in which no employees or materials backtrack through the space. In other … See more The executive chef has a lot to handle when it comes to managing the kitchen. He or she finishes dishes, designs menus, orders supplies, monitors food quality, and ensures that equipment is working properly, in addition … See more Besides cooking, restaurant employees spend the most time cleaning the kitchen, so having a kitchen that's optimized for sanitation is a must. A great way to make your kitchen easier to … See more
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