Michigan
Restaurant Show
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Kitchen Design/Layout with Mark Proulx
Tues. Oct. 16 - 11:30am
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Design concepts start with the menu, type of service,
minimum number of seats to meet sales expectations, and pre-planning of kitchen
ventilation ductwork chases. Space allocation of the cycle of service,
(receiving, storage, prep, cooking, food & beverage pick-up areas, and
clean up) is important to include in planning kitchen equipment, and advantages of the “inside-out concept”
as opposed to “design to fit”. |
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