So you think your restaurant's kitchen is small?

Joined Dec 8, 1999
Wow! I thought that I'd worked in some small kitchens, but the one at Caviar Russe is unbelievable. Personally, I wouldn't open a place that by virtue of it's space/equipment/ventilation constraints would limit what I could do to that extent.
Joined Aug 11, 2000
Nothing like a few challenges!!! I've been known to cook for 80-200 in the woods on propane burners....can be done! Is fun when it is only a few times a year, day in day out would be a bore.
Joined May 29, 1999
remember kids, they want seats!!!
I have been working in closets, basements and gallies for years. you learn to work together and to be hyper-organized.
the best food comes from the smallest kitchens!
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