To earn a full payoff, key details for every aspect of a kitchen design project-from financial planning to floor layout-must be carefully conceived and executed.
How does Cog Hill Golf Club shatter the myth that daily-fee courses and F&B don’t mix? The story starts with simple commitment to employees, golfers, non-golfers and, most important, delicious food-and ends with $3 million in annual F&B sales.
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.
With good planning and an efficient layout, ordinary kitchens can become powerful “culinary command centers.”