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Restaurateurs and the wider hospitality industry are concerned about having to operate with social distancing measures in place. But is it possible to remain profitable, or at least break even, at reduced occupancy?
Every commercial kitchen is different, so there’s no magic formula when it comes to designing a layout. However, asking the correct questions to determine the full design brief will highlight the important considerations from the beginning.
Now that the country is beginning to see the first signs of the initial lockdown phase ending, you may be planning the re-opening of your kitchen. There are key things you need to consider when starting up or recommissioning your kitchen.