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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Page 35 of 99

Right-Sizing the Kitchen With the movement toward ever-decreasing kitchen sizes, when does small become too small? Is eciency sometimes sacriced as a result of reducing the kitchen footprint? Or can equipment completely compensate for the reduction in space? When designing a smaller kitchen, nding the sweet spot requires a combination of eciency and space saving. | By Tom O'Brien |

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