Latest / The Operator's Manual with Fexingo: Daily Decisions, Tactical Wins, and Business Execution
How a Mistake in Kitchen Design Cost a Restaurant Chain Millions
Episode 14 of The Operator's Manual dives into a surprisingly common operational failure: restaurant kitchen layout. Lucas and Luna examine how a fast-casual chain called Sweetgreen initially designed kitchens that forced employees to walk extra steps, slowing service and increasing turnover. They uncover the hidden cost of 'walking waste' and how the chain fixed it by rethinking station placement. The episode then zooms out to explore broader lessons: why kitchen design is an operations problem, not just an architectural one, and how small layout changes can yield huge…
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