Issue link: https://www.e-digitaleditions.com/i/679551
May/June 2016 29 equipment were delivered and being c h e c k e d . W h e n someone on a proj- ect team tries to cut the storage areas for china, silver, linen, uniforms, props, and other support func- tions, I send them this photo and ask where these items will live. I almost always get the sup- port for the space that is needed. Remind the architect or owner that table turnover impacts revenue as much as the number of tables. A cramped inef- fi cient kitchen that drags out the service consumes as many dollars in lost revenue as a reduction in dining room seats. Adding a small amount of space in the kitchen can drastically improve the layout. Foster Frable continued A Domino Effect When the kitchen space doesn't get respect from owners and architects, the equipment waiting to be installed in them often falls into the same trap. How can an operator expect maintenance or service people to take good care of expensive equipment when there aren't any provisions for adequate clearances to clean and repair? It makes no sense when own- ers/architects don't seem to value the longevity of equipment being purchased. This lack of strategic thinking is all but forgotten when high-service and maintenance costs are the predictable result. These issues could be avoided if kitchens were properly sized from the start. Proper space allocation also affects service and repair. Areas required for service should be planned so they are free of obstructions and easy to access. Encourage owners and/or chefs to separate any equipment that requires higher-than- average service time away from concentrated preparation and cooking areas. As an example, refrigeration located under cooking lines or chef's tables should be remote so the com- pressors do not sit in the hot zone and disrupt the operation when they need servicing. Combi ovens or other equipment with sophisticated electronic controls should be located with the control panel on an aisle side or away from high heat, grease, and steam vapor. continued on page 32