Publication Date

7-2009

Abstract

[Excerpt] If you are like most chefs, you work in a kitchen that is smaller than you'd like it to be. Do you feel like you are cooking in a closet? Do you hire your line staff based on how thin they are so that they'll be able to work in your space? You're not alone. Most start-up restaurants try to make do with the smallest kitchen space possible because kitchens are expensive to build and expensive to maintain. But you can learn to love your small kitchen if you plan it well.

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Required Publisher Statement
This article is courtesy of RestaurantOwner.com / Restaurant Startup & Growth magazine. For more information, visit www.RestaurantOwner.com.

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