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Reference Sources, Critical Design Points For Efficient Small Bakery Layout?
Reference Sources, Critical Design Points For Efficient Small Bakery Layout? | The Fresh Loaf
GREEN - Everything labeled in green indicates activities prior to sitting down for the main course. RED - Everything labeled in red indicates activities after finishing the main course through clean up and after-dinner coffee. Kitchen size - 14' 4" wide x 13' 3" long Island - 3' 3" x 7' 9" Aisles - 42" wide
I think most of us are unaware of how mentally exhausting it is to be constantly looking for things. In a good kitchen, Everything is organized to be within arm’s reach. All Tools and ingredients are organized together in work zones called “stations”. Stations are designated by specific tasks. For example cleaning station will have sink , dishwasher, and a garbage bin. Cooking station will have a stove , spatula and large spoons, storage of big utensils , and storage of spices and ...