6 Feet of Misplacement Equals Miles of Extra Movement
In a food service establishment, movement is a key factor to profit or loss. Food service design should follow ergonomic and layout examples from the manufacturing industry. Chefs move to and from storage and preparation areas. Servers move thru multiple areas in the kitchen and have many stops along the way to the dining area. Read more about 6 Feet of Misplacement Equals Miles of Extra Movement[…]