Foodservice Equipment & Supplies

JUN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 1 CONTENTS VOLUME 72 NO 6 JUNE 2019 ON THE FRONT COVER: The Foundry at Colorado State University, Ft. Collins, Colo. Photo by Blue Tie Photo FEATURES 34 Right-Sizing the Kitchen How to determine the correct size for kitchen space and why designers, specifiers and opera- tors alike continue to rethink square footage. By Tom O'Brien 40 Consultants' Roundtable Three veteran foodservice consultants discuss the trends and challenges shaping kitchen layout from technology and design to common back-of-the- house missteps. By Amelia Levin 48 Go with the Flow Secrets to optimizing workflow in the kitchen include asking key questions such as: Will third- party ordering be part of the operation? How much space is really needed? And, how can the design increase flexibility? By Caroline Perkins 34 18 48 Countertop equipment o•ers one way to optimize kitchen work ow.

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