The culinary success of a club or resort is directly tied to how its kitchen is designed to fit its particular needs.
Divide & Conquer
Experts agree that taking control of the kitchen now means splitting banquet and a la carte service-even if they are in the same kitchen.
Design on the Line
With good planning and an efficient layout, ordinary kitchens can become powerful “culinary command centers.”
Freshen Up
With ingredients inspired by the season and the region, soups and sandwiches can move beyond the “same ole.”