Hygiene
Five Hygiene Failures That Start at the Fabrication Stage
Most hygiene problems in a commercial kitchen are not cleaning problems. They are design details that made cleaning impossible.
Blog
Notes from the workshop and the site
Shorter pieces on the things that decide whether a kitchen works — hygiene details fixed at fabrication, workflow, ventilation and equipment specification.
Kitchen Design
Why Kitchen Workflow Beats Kitchen Size
A well-zoned 600 sq ft kitchen will out-produce a badly zoned 1,000 sq ft one. Here is the mechanism.
Ventilation
The Ventilation Mistake in Nearly Every Small Kitchen
Extraction without make-up air is the most common ventilation error in small commercial kitchens, and it undoes the extraction entirely.
Have a question a blog post did not answer?
Ask us directly. We would rather give you a specific answer than a general one.
Prefer a form? Send an enquiry