Kitchen Equipment and Design

Training Center Playbook

Welcome to the Kitchen Design and Equipment Playbook, a new online reference series for club and resort chefs, general managers, food and beverage directors and boards. Whether you have questions about specific equipment, design, renovations, pastry kitchens or banquet kitchens, the resources below can help position you for success. Created by Club + Resort Chef’s editorial team, this playbook features answers to some of the most frequently asked questions as well as in-depth articles about kitchen equipment and design in a club environment.

Joanna DeChellis

Editor, Club + Resort Chef

A la Carte Kitchen

Dunwoody CC’s Executive Chef Jeremy Leinen Shares His Kitchen Must-Haves

Important Considerations Before a Kitchen Renovation

How Do Club Chefs Choose Kitchen Equipment?

How to Tackle Kitchen Renovations

High-quality food requires high-quality equipment.

Ansley GC’s Executive Chef Kevin Walker, CMC, says the success of a renovation project is directly attributed to the planning of these elements.

With food and beverage in the spotlight, clubs are investing in back-of-house upgrades. Here are three examples.

Jeremy Leinen, CEC, Executive Chef of Dunwoody Country Club, shares what equipment and tools are most critical in his kitchen.

Banquet Kitchen

How to Design a Banquet Kitchen

Keeping Food Warm

What Is a Tilt Skillet?

While there are many universal foodservice needs, clubs are unique in their menu diversity, so choosing the right cabinet for your property is no small feat.

Smart design elements can maximize efficiency and leverage technology.

A tilt skillet is a versatile piece of commercial cooking equipment that allows club chefs to prepare a variety of foods in large batches.

Pastry Kitchen

Equipment Club Pastry Chefs Can’t Live Without

How Do Country Club Chefs Choose Pastry Kitchen Equipment?

What Equipment is Needed in a Pastry Kitchen?

In-House or Outsourcing: The Great Debate