Maximizing Space

Riell, Howard
November 2008
FoodService Director;11/15/2008, Vol. 21 Issue 11, p40
Trade Publication
The article suggests ways on how food service operators can maximize space in kitchens and serveries. It illustrates how design, ergonomics, multiuse equipment, scheduling and even value-added services from vendors can all contribute to space and dollar savings. It highlights how the size of a piece of equipment definitely plays a prominent role in maximizing space.


Related Articles

  • CRAIGER HARGESHEIMER - A BUILDER'S VIEW.  // Grill;Sep2006, Vol. 1 Issue 6, p55 

    This article offers advice on constructing kitchens for restaurants. In gas, go big especially on mains pressure gas. If one must have timber floors use 400ml centers. No services should come up through floors unless absolutely required or no other way. It is good to use copper pipe on any of...

  • 3 Kitchens We Love. Zayshley, Ricky // Avenue: Calgary;Nov2014, p259 

    The article offers brief information on several kitchen room designs including the one from Rectangle Design, the one designed by Doris Martin of Davignon Martin Architecture & Interior Design and built by Rusch Projects, and the one by Alykhan Velji of Alykhan Velji Design.

  • Designing your kitchen. White, Derek // Caterer & Hotelkeeper;11/10/2005, Vol. 195 Issue 4399, p56 

    The article offers tips on designing a kitchen intended for food services. The three prime considerations that dictate kitchen design are service requirement, space availability and budget. Any design should incorporate good workflow patterns and ergonomic solutions to building constraints, so a...

  • Kitchens with character. Sanders, Kay M. // Better Homes & Gardens;Feb2001, Vol. 79 Issue 2, p155 

    Faetures two different approaches to kitchen design. French-style eat-in kitchen; Whimsy-themed kitchen.

  • The open kitchen as theater. Petrowski, Elaine Martin // Architectural Record;Sep1999, Vol. 187 Issue 9, p171 

    Provides an overview on designing an open-kitchen. Need for architects to understand the elements of culinary suspense and how commercial kitchens work; Influence of the menu on the design of an entire kitchen; Fine-tuning of the initial floor plan by a professional foodservice consultant or a...

  • FOODSERVICE: BUYER CUSTOM EQUIPMENT. Feustel, James; Deutsch, Jonathan // Restaurant Business;Aug2008, Vol. 107 Issue 8, pF8B17 

    The article suggests a few ideas on how to put up an ideal kitchen. The author recommends any person involved in the preparation of the kitchen to consult the specialists since, as what American Foodservice Co. president Mike Palmer says, they are most familiar with the product lines from all...

  • Back to front.  // Restaurant Magazine;Mar2015, Issue 247, p52 

    The article discusses the effect of front-of-house cooking theatrics in restaurants to attract more customers. It highlights the Wood Stone oven as the centrepiece of the open kitchen at Goan-Portuguese eatery Assado by chef Cyrus Todiwala. It also emphasizes that theatrics can add value to...

  • revival KITCHENS & baths; tile. Poore, Patricia // Arts & Crafts Homes & the Revival;2015 Resource Guide, Vol. 10 Issue 1, p46 

    The article offers brief information on several kitchen and bathroom fixture including the quarter-sawn white oak kitchen from Crown Point Cabinetry, the Raw Urth Designs kitchen from Stefan and Amy Sasick, and the kitchen island from Sheldon Slate Products Co.

  • Mixed Message. Marin, Matthew // Kitchen & Bath Business;Apr2009, Vol. 56 Issue 4, p42 

    The article features the kitchen of a home in Franklin Lakes, New Jersey designed by Anthony Albert Passanante. The kitchen has a mix of light and dark cabinets that creates interest and balance. Adding another dimension to the kitchen, doors on the mahogany wall units are equipped with glass...


Read the Article


Sign out of this library

Other Topics