
Restaurant Unstoppable with Eric Cacciatore 855: Stephani Robson - Kitchen Design and Layout Workshop Part 1 of 3 - Where to Start
Jan 13, 2022
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Introduction
00:00 • 2min
Slash Unstoppable - Talk to the Manager
02:14 • 4min
Kitchen Design and Layout - A Conversation With Stephanie Robson
05:47 • 4min
Kitchen Design and Layout - What I Love the Most
09:22 • 3min
Designing a Restaurant to Have Two Separate Lines for Innhouse and Delivery?
12:38 • 4min
Programming Your Kitchen
16:39 • 4min
Commercial Kitchen Designer
20:24 • 2min
Seven Shifts - A Modern Labor Management Platform for Restaurant Tours
22:23 • 4min
Is Your Kitchen Too Big?
26:29 • 3min
Is Your Kitchen Too Small?
29:02 • 4min
What's the Difference Between Net and Gross Space?
32:59 • 4min
What Are the Things That You Want to Look for Later On?
37:14 • 4min
Isn't a Stainless Steel Shelving?
41:17 • 2min
The Principle of Forward Flow in Kitchen Design
43:18 • 2min
Back Tracking in the Kitchen
45:44 • 4min
What's Forward Flow in a Kitchen?
49:36 • 2min
The Sub Topic of Forward Flow - Space and Time
51:40 • 2min
Design Tricks of the Trade for Kitchen Design
53:50 • 4min
Putting a Friar in the Wrong Place
57:54 • 2min
Pop Menu Is the Best Restaurant Marketing Tool on the Market
59:46 • 3min
Talk to the Manager, Head to Head to Talk to the Manager
01:02:54 • 1min
What Do You Like About This Kitchen?
01:04:22 • 4min
Ask Questions, Ask Questions. It Never Hurts
01:08:11 • 5min
What Is the Best Flooring Material for Your Kitchen?
01:12:56 • 5min
Creating a Space for a Pop Up?
01:17:28 • 2min
Concrete
01:19:47 • 2min
Flooring - I'm a Fan of the Bigger Holes in the Mats
01:21:55 • 2min
Indebe Covering an Part Two Design Lao Top Tips
01:24:11 • 3min
What Are the Things to Look For?
01:26:49 • 4min
Kitchen Design and Layout Workshop - Part Two
01:30:26 • 2min
