Restaurant Unstoppable with Eric Cacciatore cover image

855: Stephani Robson - Kitchen Design and Layout Workshop Part 1 of 3 - Where to Start

Restaurant Unstoppable with Eric Cacciatore

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Back Tracking in the Kitchen

A lot of people don't think bout storing utensils and what we call small wares. The end cycle is when it's clean, it goes back to where it's going to be used again. Take the consumer, your guest does not need to see a pile of dirty pans behind your line. So lie wide open. If you have an open kitchen, you need a bigger kitchen. You want just guests to see the sexy stuff, right?You want them to see preparing fresh food and finishing things off the line. And people don't find meat cutting interesting unless they're real geek like me. I say warwashing the dish pet in terms we use for it: There is

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