Restaurant Development & Design

January-February 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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T he 2017 Foodservice Equipment & Supplies Industry Forecast finds that 32 percent of operators are planning kitchen renovations this year. With today's tight profit margins, it's a sure bet that at least some of that renovation budget is going toward shrinking the kitch- en and increasing the more profitable seating areas. But there are other benefits to having a smaller kitchen, says consultant Thomas Ligocki of Lean System Solutions in Madison, Wis. "Fewer steps for the chef equals efficiency in movement, which means greater effectiveness," says Ligocki. "Smarter, well designed kitchens buy 'time' for a chef." Greater visual control of the kitchen area is another plus, he says. "It improves his or her ability to assess the situation — is the process in order? Are items moving as they should?" Ligocki says there's also a labor benefit: "If the equip- ment layout and design is done correctly, clean-up should be easier and save time." There are steps in the design process that can help save kitchen space as well, says Ligocki. Using a "cell" design — like a "U" shape — rather than a straight line can maximize a small space, he says. Also, "space is not only linear, but three-dimensional," so using all the available space both above and below counter level is important. Finally, and most impor- tantly, he advises to "get with the architect early in the design process" to maximize space efficiency. The stories on the following pages will show you more ways to save space back of the house. THE BACK OF THE HOUSE IMIZING MAX-

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