Operators Optimize Performance with Back-of-the-House Renovations
. . . and delight patrons with fresh front-of-the-house style and pizzazz!
by Mary Daggett
There comes a time in the life of every long-time foodservice establishment when the rickety old equipment in the kitchen must be put out of its misery—replaced by sleek new models that streamline food prep and boost the morale of the entire kitchen staff. Or, when the décor in the dining room can no longer pass for “shabby chic” because it’s crossed the line into just plain worn and dingy. Or, when the same kitchen layout that once made perfect sense now has waitstaff bumping into chefs left and right.