Foodservice Equipment & Supplies

APR 2018

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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58 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 functional by design Restaurant Cooklines By Dana Tanyeri T he true heart of every restaurant is its cookline. That's where the magic happens, and ultimately it is the portion of the back of the house that strongly influences critical operational elements, from overall volume to speed of service, food quality, safety and kitchen labor. Outside of real estate costs, cooklines can represent the biggest part of a new- build's opening budget given the fact that its firepower represents safety hazards, codes and permitting requirements — all of which impact design. And the fact that kitchens keep getting smaller and are increasingly on display means sophisticated design solutions play an important role in ensuring both form and function. In designing cooklines a few key con- siderations come into play very early in the process, well before the actual equipment is identified. The menu tops that list. Start with Menu Specifics "Hotline design is driven first and foremost by the menu, by the chef's or operator's vision for what they want their food to be," says Michael Scheiman, vice president Packing a lot of firepower into a small amount of space, Hashiri restaurant's battery includes a stockpot range, fryer, plancha, charbroiler, six-burner stove, half- size combi oven and electric wall broiler. Photo courtesy of Myers Restaurant Supply

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