Sorry, How Much?
Alec Howard
Creating Awesome F&B for Hotels I Founder I Speaker I F&B Consultant I Writer I Chef I
Given that I’ve managed to offend pretty much everyone recently, I thought I’d ask this one on behalf of a friend. My friend wanted to know how, after all this time—with so many hotels built and skills learned—our industry still manages to build ludicrously over-spec’d, horrendously expensive kitchens. Kitchens that are inefficient to run, costly to staff, and, as my friend said, not fit for purpose. How often do we really need gelato counters, in-house bakeries, multiple cook, storage, and prep stations, chocolate rooms, show and back-of-house cook lines, or even a chef’s office? And why is everything so far away from everything else? Sure, there are brilliantly innovative kitchen consultants out there, but show me a newly built kitchen that couldn’t have been cheaper and more efficient. Sorry, I meant, show my friend, obviously.
International Brand Management
6 个月"How often do we really need gelato counters," If it's explained to your friend properly and the focus is on what you're actually selling it's just a lot of Cold air ! Gelato 20 - 30% air Ice cream 30 - 50% air.