A hotel’s kitchen is regarded as its heart and soul. The efficiency and success of a kitchen are influenced by its design. Even minor kitchen planning and layout flaws can negatively affect overall utility and functionality, staff efficiency, hygiene, safety, and a hotel’s return on investment. This results in higher costs and the waste of essential resources.

Menu planning in food and beverage service is one of the most significant managerial operations carried out by a team led by the entrepreneur. The

Opening a restaurant can be a daunting task. You must choose the right restaurant concept, and a suitable location, hire quality workers, obtain licenses, and

The menu ultimately drives back-of-house workflow – receiving, storage, prep, production, and service. The design of these locations, on the other hand, is a well-coordinated