The Need for Speed

Riell, Howard
March 2007
FoodService Director;3/15/2007, Vol. 20 Issue 3, p50
Trade Publication
The article offers tips for designing a kitchen. The first thing to consider in renovating a kitchen is where the existing equipment is set up, says Mark Brodersen, director of corporate standards and regional manager for food service contractor Taher Inc. An example of a kitchen in need of minor renovation, Brodersen explains, is one where there is a production person doing various functions, but there is another work center within a tight space.


Related Articles

  • Kitchen topography 101: How to bring kitchens into the future. Bensky, Gary // Nation's Restaurant News;01/17/2000, Vol. 34 Issue 3, p22 

    Provides tips on how restaurant operators and owners can make their kitchens run more smoothly and effectively. Hand sinks on every work station; Adequate upright refrigeration; Correct distance between the cooking battery and the pick-up window; Built-in garbage receptacles and scrafers.

  • Survival course. Baker, Jane // Caterer & Hotelkeeper;2/7/2002, Vol. 191 Issue 4208, p30 

    Discusses the use of temporary kitchens during refurbishments. Information on the redesigning of the menus; Health and hygiene aspects of transporting food; Problems in moving back into the refurbished kitchen.

  • Stunning & Well Organized. Loushin, Lisa // Qualified Remodeler;Mar2010, Vol. 36 Issue 3, p40 

    The article presents the author's views regarding the well organized kitchen designs in the U.S. According to the author, there are factors to be considered in creating kitchen designs focusing on its presentation and function utilization. The author suggested that cooking area is the most...

  • AT ST. VINCENT HOSPITAL: Temporary f/s fix proves to be full-time sales booster. Bond, Marian // FoodService Director;12/15/2003, Vol. 16 Issue 12, p24 

    Reports on the positive impact of an approach used by foodservice officials in a cafeteria at St. Vincent Hospital and Medical Center during the remodeling of the main kitchen on its financial performance in the U.S. Dishes served by the officials; Prices of the dishes; Approximate number of...

  • Grand plan. Flurry, Amy // Country Living;Nov2002, Vol. 25 Issue 11, p138 

    Focuses on the renovation of an ancient kitchen of a house in Erwinna Pennsylvania.

  • A place to linger. Morton, K.S.; McNamara, J. // Country Living;Feb1990, Vol. 13 Issue 2, p96 

    Photo essay with text of two country kitchens. Renovation of a 1664 kitchen in the English countryside; Refurbished New Jersey kitchen with a 1930s motif.

  • Manhattan makeover. Morton, Kevin Scott // Country Living;Mar1993, Vol. 16 Issue 3, p140 

    Presents a photo essay with text of a remodeled kitchen in a 100-year-old New York City town house. Smart layout and traditional craftsmanship; Finely carved paneling unifies the breakfast nook with the rest of the kitchen; Fruit-and-foliage motif of the curtains and banquette upholstery; More.

  • Home on the range. Walker, Jessie // Country Living;Mar1994, Vol. 17 Issue 3, p118 

    Features interior designer Andrea Lawrence's redecoration of the kitchen of a town house in Colorado near the Rocky Mountains using the surrounding landscape as motif. Animal imageries; Depiction of Native American culture.

  • Through-the-wall cabinets. Gutierrez, A. // Popular Science;Mar88, Vol. 232 Issue 3, p80 

    Kitchen dinettes are often cramped for floor space. Tips on how to notch cabinets and a buffet-counter into adjacent space so that nothing projects into the room.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics