How and Why Restaurants Should Makeover their Kitchens by Amanda Baltazar
Amanda Baltazar shows us some of the benefits of investing in improved layout and energy efficiency. Thanks Amanda!
Today’s back-of-house restaurant kitchen has taken on its own identity. It’s a far cry from the operations Julia Child would have recognized, but it’s been honed since her days to be more efficient and more technologically advanced. Mostly this is achieved through equipment—and that equipment is often smarter and faster than its forebears. But along with new equipment, operators are playing around with kitchen size and layout to achieve the results they want.