Restaurant Unstoppable with Eric Cacciatore

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

Jan 13, 2022
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Episode notes
1
Introduction
00:00 • 2min
2
Slash Unstoppable - Talk to the Manager
02:14 • 4min
3
Kitchen Design and Layout - A Conversation With Stephanie Robson
05:47 • 4min
4
Kitchen Design and Layout - What I Love the Most
09:22 • 3min
5
Designing a Restaurant to Have Two Separate Lines for Innhouse and Delivery?
12:38 • 4min
6
Programming Your Kitchen
16:39 • 4min
7
Commercial Kitchen Designer
20:24 • 2min
8
Seven Shifts - A Modern Labor Management Platform for Restaurant Tours
22:23 • 4min
9
Is Your Kitchen Too Big?
26:29 • 3min
10
Is Your Kitchen Too Small?
29:02 • 4min
11
What's the Difference Between Net and Gross Space?
32:59 • 4min
12
What Are the Things That You Want to Look for Later On?
37:14 • 4min
13
Isn't a Stainless Steel Shelving?
41:17 • 2min
14
The Principle of Forward Flow in Kitchen Design
43:18 • 2min
15
Back Tracking in the Kitchen
45:44 • 4min
16
What's Forward Flow in a Kitchen?
49:36 • 2min
17
The Sub Topic of Forward Flow - Space and Time
51:40 • 2min
18
Design Tricks of the Trade for Kitchen Design
53:50 • 4min
19
Putting a Friar in the Wrong Place
57:54 • 2min
20
Pop Menu Is the Best Restaurant Marketing Tool on the Market
59:46 • 3min
21
Talk to the Manager, Head to Head to Talk to the Manager
01:02:54 • 1min
22
What Do You Like About This Kitchen?
01:04:22 • 4min
23
Ask Questions, Ask Questions. It Never Hurts
01:08:11 • 5min
24
What Is the Best Flooring Material for Your Kitchen?
01:12:56 • 5min
25
Creating a Space for a Pop Up?
01:17:28 • 2min
26
Concrete
01:19:47 • 2min
27
Flooring - I'm a Fan of the Bigger Holes in the Mats
01:21:55 • 2min
28
Indebe Covering an Part Two Design Lao Top Tips
01:24:11 • 3min
29
What Are the Things to Look For?
01:26:49 • 4min
30
Kitchen Design and Layout Workshop - Part Two
01:30:26 • 2min