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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Is Your Kitchen Too Small?

There's actually requirements about how much space you need to have per employee if you're going to meet code a. Most of the time, if i see a kitchen that is a whole back of house, which is less than about 30 % of the total space in the building, i'm concerned because it's too smallah. So we might be talking about this later, and feel free to deflect my question if you're gong to touch on this later. What about people n being createv with the space, and having space that has multiple purposes? Like, you know, thereis a space that, when you get there, it's all for prep, but then you can flip

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