Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Kitchen Layout Affects Revenue Per Seat
Lucas and Luna explore how kitchen design — specifically the distance between the pass and the dishwashing station — affects table turnover and per-seat revenue. Drawing on a Cornell study and a real-world example from a 90-seat Italian restaurant in Chicago, they break down why a poorly placed dish machine can cost an independent operator $40,000 a year in lost covers. They also discuss why open kitchens can actually slow service if the layout isn't optimized for movement. If you run a restaurant or consult for one, this episode gives you a specific metric to audit this afternoon: the…
The skinny
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