Cathy’s wise words were featured in an article “How to build the perfect kitchen” in this month’s FEJ (Foodservice Equipment Journal) – in it she points out the importance of knowing what food is going to be produced, and in what style.
“If the food is mostly fresh, which is the trend, then there must be enough chilled storage and preparation space. If it’s a satellite kitchen and bringing food in from elsewhere, then there must be dedicated space for the containers it is delivered in, as well as equipment to keep it hot, cold or regenerate.”
See the full article on page 24-25 of FEJ August issue