2013年8月19日 · The menu dictates the kitchen equipment and the kitchen equipment dictates the size of the line (s) and the seating capacity dictates the size of the dish pit and other support areas.

2010年3月6日 · Menu Consulting is like Legal Consulting priced by the hour usually $150&up. You have to design the menu according to equipment layout, seating capacity and the amount of staff you will have when you open the doors. I have worked many kitchens that had full reservations or a line at the door at opening time. If you can't serve a full house with all the entrees leaving the kitchen within 7 to ...

2013年1月9日 · Appx 3000sqft. Kitchen size will depend on final design after figuring out what needs to be included and layout. 4pm-12am daily Turnover time is unknown. Guests at scotch lounge usually stay for a while.

2018年10月8日 · The plan is to renovate the space mainly for cookie production with a small storefront for pickup orders. I have never worked in a restaurant or bakery and only rented a commercial kitchen for a couple of days. What should I consider when designing the layout of the space? I know I will need a double convection oven for the cookies.

2014年4月4日 · A restaurant will always be limited by the menu size and scope, the kitchen size and layout, and the skill of the employees. Trying to do too much out of a small kitchen extends ticket times, slows production and results in poorer food quality and a poorer guest experience. The menu has to fit the kitchen and the number of seats in the restaurant.

2012年2月18日 · Thinking about where the stuff in a kitchen ( and the people carrying them) is moving through the space this way will allow you to make the workspace efficient. I've seen some large well equipped kitchens that can barely handle 150 people because the layout is works against the people using it.

2012年10月11日 · Give them a restaurant to design, and they will focus on design of the dining room, but will have no idea of kitchen layout and contract that out to a restaurant equipment supplier. They don't even have the usual symbols for basic restaurant equipment ( sinks, mixers, fryers, stoves, etc) on their autocad programs.

2024年10月17日 · Without knowing your equipment, menu or kitchen layout, here's two cents. Work with front of house to make sure the waitstaff are not stacking tickets. ( taking orders for multiple tables and entering them all at once).

2018年9月25日 · Buying used equipment is always a gamble, unless it's from a reputable dealer that will honor it's performance longevity. My lesson learned was that skimping on equipment only leads to kitchen nightmares of over heating reefers or fryers that keep shutting off in the middle of service with the result of soggy fried food or falling into the weeds.

2013年10月23日 · Create a kitchen and dining area layout: This should be designed to maximize efficiency and meet health and safety regulations. Hire staff and create an organizational structure: This may include a head chef, servers, and a manager.