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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Designing a Restaurant to Have Two Separate Lines for Innhouse and Delivery?

A lot of people are finding building out o kitchens expensive and paying rent on the space as expensive. And so allowing that space to be utilized by somebody else as an additional revenue stream a starting to look more attractive to a lot of places. How do you design your kitchen when some of the time that kitchen's being used for complete concept? And it might be a concept that changes over time? A guest cheffs and er. There are places that have tried to use that as a business model. I don't know how well that works, but there are all these elements that go into, how much space do i need, and what equipment do i need,. and how do i lay

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