Barney Wolf of QSR Magazine recently wrote:
“When considering the design on a modern limited-service restaurant kitchen, there’s one axiom that holds true: Modern is a moving target. In this era of heightened food-safety expectations, increased demand for quality cuisine, rising labor costs and rental rates, improved technology, and the growing use of pickup and delivery options, today’s kitchen will need to be built with tomorrow in mind.
‘The only thing we know about the future is we don’t know about the future,” says Juan Martinez, a principal at Profitality, a Miami-based industrial engineering consulting firm. “Brands need to embrace continuous improvement.'”
To get expert tips on preparing your kitchen operation for the future, click here.
