Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Kitchen Design Affects Your Bottom Line
Episode 13 of Restaurant Business with Fexingo dives into the economics of kitchen layout — a topic rarely discussed but deeply tied to profitability. Lucas and Luna break down how sequential vs. station-based kitchens impact labor efficiency, throughput, and food cost, using real-world examples from Chipotle's assembly line model to the brigade system at fine-dining restaurants like Le Bernardin. They discuss a 2025 Cornell study showing that reconfiguring a kitchen's flow can reduce labor minutes per cover by as much as 18 percent. The episode also touches on the rise of modular…
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