Reduced kitchen footprints have long been a challenge for operators, manufacturers and the foodservice consultants tasked with designing efficient kitchens in limited spaces. In this white paper, supported by Ovention, leading foodservice consultants share insight on the reality of working with ever-smaller spaces and the solutions that can help design high-performance foodservice environments.
Expert contributions to this white paper come from:
- Chris Wair, design principal, Reitano Design Group
- FCSI Associate Lu Schildmeyer, principal and owner, LU S Design Associates
“Kitchens are shrinking dramatically, not just a little,” says Wair. “We often need equipment with a smaller footprint, perhaps a four-burner range rather than a six-burner. We are unlikely to be cooking large batches then letting equipment sit for a long time, we will be cooking smaller batches and producing food more often. Small and multi-function equipment may have to carry a heavier load.”
Download the free whitepaper below:
Further details:
For more information about FCSI, please visit: fcsi.org.
If you are interested in supporting a new FCSI whitepaper, please contact: sales@foodserviceconsultant.org.
For more information about Ovention, visit: www.oventionovens.com
