Attached is the purposed kitchen changes. it will include spinning one of the prep tables to form a new service counter. This counter will get either a barn wood of pallet wood front. The newly formed area will serve three purposes. 1. To make the kitchen smaller and more efficient. More efficient mean less people to operate. 2. Create a space for people to line up with out blocking the dinning room. Finally a space to keep condiments ketchup mustard etc. from being tracked all over the dinning area. Also installation of a new commercial stove under the fire hood to bring the kitchen up to fire code. lastly a new cash register or some sort of inventory/sales system. The barn will be open on February 9th from 630 till 730 for anyone interested in going over the changes.
ronnie m chapman says
I think there is going to be major congestion in the ordering, serving and condiment area which is also a dead end area. The diagram doesn’t show the flow pattern.
In the past, once the order is placed and the food is served, the customers would walk away and get their drinks and condiments so it was a nice flow away from the front door, cash register and serving area.
Once you see it in person, it’s really super!! No more people standing in line out the door trying to place thier order at the same time folks are trying to carry thier stuff outside! I think it’s really going to make things much easier for servers & guests alike. Great job!