By Pamela Eaton, FCSI, LEED AP BD+C®, Regional Manager at Cini-Little International, Inc.
The question was posed to me: “How do you maximize efficiency via commercial kitchen design?” Hmmm. What shape of a kitchen are you giving me? I know it’s shocking, but rectangles are significantly more efficient than a room shaped like a letter of the alphabet. And let’s try to keep the storage on the same level as the cooking. A clear path to and from the loading dock would also be nice. It’s surprising how often one of those seemingly obvious things can be questioned or compromised because of other considerations of the building layout. Occasionally dubious considerations, but most of the time valid.Read More
To spare you some time (and money), we teamed up with Brad Belletto, CEO at Vision 360 Design in Dallas, to pick his brain on how to maximize your restaurant’s venue space. Belletto has been in the biz for more than 35 years, with a portfolio that includes the first sit-down Popeye’s Chicken restaurant, high-end establishments in New Orleans’ French Quarter, and a vast assortment of hotels, theaters, and nightclubs.Read More