Making room for a cooking station
The equipment footprint is one part of a kitchen layout. Preparation benches, access and the route to plating also need space.
Article previewKitchen planning
Preparation, cooking and service workflows for restaurants, chains and foodservice kitchens.
The journal
3 articles
Planning menus for foodservice kitchens
Serving windows, menu variety and batch size create different demands in a canteen. Start equipment discussions with the intended meal service.
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Following ingredients through a smart kitchen
Trace a dish from preparation and ingredient handling to cooking, plating and cleaning when discussing connected kitchen modules.
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