The right way to design a restaurant kithchen
Loading...
Top Comments
All Comments (6)
-
I'm a designer. The size of the kitchen is dependent upon the menu and concept, not on a ratio of kitchen/dining room size. Some concepts require a very small kitchen, and dining room size has nothing to do with it. Create a great working environment for the staff and you have a better chance of meeting your goal of creating the ultimate customer experience and increased sales volume. Don't waste your seating space on an oversized kitchen.
-
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?
0:56
How to market your restuaurantby allbusinessdotcom8,350 views- 1:04
How to Determine Restaurant Plate Costsby allbusinessdotcom12,163 views
- 0:42
Restaurants: Advice you can useby allbusinessdotcom3,214 views
- 1:22
Marketing: The Right Way to Handle Angry Customersby allbusinessdotcom22,526 views
- 0:52
Kitchen Tourby buglego5,141 views
- 1:58
Restaurant Interior Design Ideas - Linda Randallby ideagirlconsulting15,006 views
- 1:17
The right way to hire restaurant staffby allbusinessdotcom6,345 views
- 3:17
How to open a Restaurant - Interview with a ownerby whatasite23,965 views
- 1:24
Sketchup Restaurant Design 3rd Year Studio by Josh Ayerby Joosheezy21,794 views
- 10:30
Designing a Restaurant Menuby WorldNavigata28,070 views
- 3:09
Venture Capitalists: Tips on raising moneyby allbusinessdotcom11,858 views
- 2:24
Gordon Ramsay's Restaurant Tipsby quepasa10063,292 views
- 1:49
Expose Restaurantby 633ETD9,572 views
- 1:24
2010 Restaurant Industry Forecast Previewby restaurantdotorg13,226 views
- 10:00
How to control your food cost and manage a profitable kitchen to beat your competitors - Part 2by manageyourbar8,036 views
- 0:44
Best Restaurant Designby 3PMDesign382,654 views
- 2:00
Tortilla Machine, Tortilla Equipment, Tortilla Maker, Roti - BE&SCO Mini Wedgeby bescomfg37,893 views
- 0:12
In a Restaurant Kitchenby mascarita841,654 views
- 5:12
So you want to open up a restaurant?by yarmolup10,304 views
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...
dumbcup 4 years ago 4
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.
Olen1009 2 years ago 2