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Designing the Modern Quick-Service Restaurant Kitchengoodgirl
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Designing the Modern Quick-Service Restaurant Kitchen

Designing the Modern Quick-Service Restaurant Kitchen

5 Lessons From Succesful People: Simple Changes Create Amazing Results
2018-10-30 14:47:32閱讀數:22
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When considering the design on a modern limited-service restaurant kitchen, there’s one axiom that holds true: Modern is a moving target. In this era of heightened food-safety expectations, increased demand for quality cuisine, rising labor costs and rental rates, improved technology, and the growing use of pickup and delivery options, today’s kitchen will need to be built with tomorrow in mind.

 

“The only thing we know about the future is we don’t know about the future,” says Juan Martinez, a 

 

principal at Profitality, a Miami-based industrial engineering consulting firm. “Brands need to embrace continuous improvement.”

 

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Change comes increasingly quickly nowadays. Take delivery, for example. Mainly offered by the pizza and Chinese food businesses just a few years ago, it suddenly has become an integral part of many quick-service and fast-casual operations, applying added pressure to the kitchens.

 

“Everybody is going through a seismic shift in terms of designing space,” says Matt Harding, director of culinary for Columbus, Ohio–based Piada Italian Street Food. “In just the last three years, as we track delivery, it has exploded.”

 

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For some companies, the ability to adapt quickly may mean having extra space built into the kitchen; for others, it could be having equipment, technology, and ergonomics that can be updated easily and cost-effectively. These and other factors require a design plan.

 

While it seems easy to view the kitchen as a stand-alone entity that may not have much to do with operating the front of the house or other segments of a restaurant, it needs to be seen in terms of the whole business and the direction it is going.

 

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“No. 1 is taking this holistic approach of the kitchen and menu along with the customer experience,” says Robert Seely, director of operations and planning for WD Partners, a major restaurant design firm. “I can get a kitchen to fit in a tight box, but if the client wants a more open environment allowing customers to view the food being prepped, that’s something different. We need to understand what the engagement piece is and the value of it.”

 

Just like the chef, kitchen designers put different components together to create a harmonious end product, the dream kitchen for every culinary ambition.

 

There are plenty of priorities to consider in designing a kitchen, Martinez says. “Quality and food safety are non-negotiables,” he says. “Food safety is the most non-negotiable, but quality is close behind.” The downside of food-safety issues is obvious. Not only can these result in legal issues, but they also create a severe negative perception problem for a restaurant. Quality, meanwhile, is a differentiator for an operator that helps shape consumer perception of their brand.

 

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