KECdesign launched its new Diagnostic Process to assess the effectiveness of a commercial kitchen layout and design. This process is used to help restaurants/bars improve throughput and maximize production via a better conceived kitchen.
After a KECdesign re-do, the food prep area was increased by 50%, the work flow made sense, all wall and storage space was efficiently utilized and the equipment was labeled and properly specified on the drawing.
KECdesign worked with an avant–guarde interior designer on concepts for three different dining and bar levels, to be served by a small 300 sq. ft. “bar” kitchen on the second level.
KECdesign’s solutions improved topline results through staff productivity and bottom-line results of saving money.
Enhanced customer satisfaction and increased dessert sales volume.
