Editor's Picks

Advantages of Chef-Designer Collaborations

Foodservice designers who don’t include chefs in their designs, particularly when it comes to the corporate dining arena, miss out on a range of opportunities to keep the process flowing smoothly. Collaborating with the chef early on, and certainly before specifying equipment, avoids a multitude of issues. It is far better to gain buy-in from the chef on equipment and kitchen layout beforehand vs. watching them struggle with the kitchen setup after all the decisions are made.

Ordering Custom: Consider the Whole Kitchen

Purchasing custom equipment can be a great way for operators to get exactly what they need. If the design of a custom piece isn’t well thought-out, though, an operator could end up with an expensive, underperforming unit that’s difficult to repair and/or replace.