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 …

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 …

Oct 30, 2023 · The restaurant industry is constantly changing, so you will need to be able to adapt and learn new skills. Be positive and enthusiastic. A positive attitude will go a long way in …

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 …

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 …

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 …

Apr 28, 2006 · I can only remember one episode of "Kitchen Nightmares" (out of 20 or so that I've seen) where the food wasn't at least a major problem. However, the owners would refuse to …

Aug 15, 2016 · That's not meant to be rude. Crusty, cooked-on food is to be expected in a kitchen depending on what is being cooked. But actually burnt pans on a regular basis tells me you …

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 …

Oct 11, 2012 · 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. …