Aug 19, 2013 · We are architects and are starting preliminary site design on a new restaurant. The chef / owner doesn't have a good sense of how large his kitchen needs to be. He said …

Jan 9, 2013 · 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 …

Oct 12, 2009 · 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 …

Jul 25, 2013 · 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 …

Aug 9, 2018 · 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 …

Feb 18, 2012 · 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 …

Mar 1, 2014 · so, i've got 6 years in the restaurant industry, and have worked some fine-dining FOH positions, and as a cook on commercial and mom & pop lines. i expo'd once at a small, …

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Oct 17, 2024 · 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 …

Apr 23, 2015 · I've never worked in a kitchen aside from like a total of 3-4 shifts I spent inside a Sushi restaurant's kitchen. You can't really compare a sushi kitchen to a real kitchen because …