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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The Sub Topic of Forward Flow - Space and Time

When you are planning a new build of any kind, you're usually working with plans. And when you're looking at things in plan, it's easy to forget that you've got space underneath and on the walls above the actual equipment that you're working with. So if you remember that space is three d you can start saying, oh, yes, i i can use space underneath for storage. I mention those sheep pans right in a bakery that that the prep tables. Another is a keg of beer or a bottle of wine. Where does it come in? How does it get handled? Where does it get served? All these kinds of things are really useful tools to build your sensitivity

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