An experienced restaurateur knows that both the heart and the brain of a successful restaurant rest within its commercial kitchen. Sleight of hand in a busy catering or retail operation may go a long way but engineering the chef’s workstation to not only fit the theme of the food business, but to also consider best food safety practices goes much further. For someone who’s considering entering the realm of hospitality by exploring either catering or retail facilities, it’s best to not assume that a commercial kitchen functions just like a domestic one. When things begin to fall apart in the kitchen, it results in a domino effect that eventually snowballs into outlandish PR. Building a commercial kitchen from scratch or renovating an existing one can be done successfully with a holistic approach.
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