A Radical Redesign of Making Crudito -- and All #Restaurant Kitchens
The typical restaurant kitchen wastes more than food. Time, motion, excess labor, and ultimately profits go into the dumpster. For example, a kitchen usually has a cook at each station plus prep cooks handling bulk side dishes. The layout creates lots of running around and forces close contact, not distancing, as people dash in and out of the walk-in coolers and dish room.
Using a few basic continuous improvement tools to better understand the actual work of people in a kitchen, Matt Savas, a team leader at the Lean Enterprise Institute and a fervent neighborhood restaurant foodie, offers a sweeping alternative way to run kitchens for better safety and profitability.
