Restaurant Unstoppable with Eric Cacciatore 859: Stephani Robson - Kitchen Design and Layout Workshop Part 3 of 3
With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.
This is part 3 of 3 of the Kitchen Design and Layout workshop. See part 1 right here. See part 2 right here.
Check out Foodservice Reports magazine as suggested in today's show.
Check out Foodservice Equipment and Supplies magazine as suggested in today's show.
https://www.youtube.com/watch?v=v4x8C7Wp0hM
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In this workshop with Stephani Robson we will discuss:
- Start at your goal and reverse engineer
- Consider your menu
- Consider if your equipment will fit in your space
- Where to acquire equipment
- Where do get your information
- Consider getting your entire line equipment from the same manufacturer
- Cleaning best practices for buying equipment
- Where to get your equipment
- Embrace or avoid tech in your equipment
- Buying new or used or lease?
- What to lease?
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Contact info:Email: skr4@cornell.edu
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!
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