The Everything Guide to Starting and Running a Restaurant by Ronald Lee Restaurateur

Author:Ronald Lee Restaurateur
Language: eng
Format: epub
Tags: subject
Publisher: Adams Media
Published: 2011-06-29T16:00:00+00:00

Laying It on the Line

The line encompasses all the kitchen stations. The people who work on the line are known as line cooks. Each line cook may have a specialized job, whether it's working the grill, the fryer, or the broiler, but if you have a small staff, your line cooks may work in a variety of stations. You need to lay out the individual stations properly so that the line flows efficiently with no one bumping into each other or crisscrossing paths. Furthermore, servers, prep cooks, and dishwashers must also be able to move through the kitchen without getting in the way of the line. Consider some of these ideas to help you design a good kitchen layout:

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