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

Restaurant Unstoppable with Eric Cacciatore

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What's Forward Flow in a Kitchen?

With an open kitchen, you are going to need more space because some of those functions will be duplicated. You don't want the waste having to go through the entire kitchen to get out the back door as well. A really good trick is, when you visit a restaurant that you admire, is, in your mind, map the path. Where do i come in? Where do i go where in my storeroom? And that helps you start to see a well planned kitchen.

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