This process assesses how products, staff, and equipment will move from the receipt of supplies to final customer delivery, minimizing bottlenecks and maximizing productivity.
A well-designed flow improves service times, product quality, and coordination between the kitchen, bar, and service, ensuring an optimal experience for both staff and customers.
- Cold equipment load analysis: We determine the quantity and placement of refrigeration equipment to ensure easy access and operational efficiency.
- Cold storage capacity assessment: We review cold storage capacity to ensure it is sufficient and well-distributed for easy access and freshness.
- Hot production performance review: We design the layout of hot kitchen equipment to optimize workflow and ensure consistent performance.
- Food and beverage flow planning: We plan efficient movement of products between the kitchen and service areas to minimize wait times and boost productivity.
- Staff flow analysis (FOH and BOH): We design spaces to separate and optimize the flow of front-of-house (FOH) and back-of-house (BOH) staff, avoiding crossovers and enhancing efficiency.