John Foley breaks down how to design a restaurant kitchen so that you maximize your revenue. See more videos and how-to business information at allbusiness.com
The right way to design a restaurant kithchen
Posted by admin on June 24th, 2010
Posted in 
Tags: 
Powered by WordPress | Designed by: locksmith | Thanks to cold laser therapy, credit repair and los angeles seo
I’m a chef i’ve designed and set up many great restaurants, this guy really is a fool and knows close to nothing. his advice sucks
so i have a 5star hotel near a river made for 400people, i got some restaurants, one is for 200 places and has a kitchen near to it… what area should that kitchen have(square meters) ?
Can you tell us which restaurants you involve with?
You are missing the man’s points entirely: that the proportion of kitchen size to restaurant size is important; that the kitchen should be designed to be convenient whether it is fully or partially staffed. Very valid points; and that kitchen design must take into account what food is being served. And, a pasta cooker is still a pot..,containing a bunch of smaller pot-inserts, if you will. Don’t put this guy down because he is a “bean-counter” rather than a cook! You could be right, and broke.
this guy is a dollar buster, never worked in a kitchen,, he should know if you were a pasta house you would have a pasta cooker,and the stove would be for saute…