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Workflow and layout A thoughtfully designed kitchen layout is the cornerstone of a hotel’s culinaryservices, not just a place to put appliances. These sections range from refrigerators for perishables to pantry shelves for dry products to maintaining and organising your inventory and ingredients at their freshest.
Workflow and layout A thoughtfully designed kitchen layout is the cornerstone of a hotel’s culinaryservices, not just a place to put appliances. These sections range from refrigerators for perishables to pantry shelves for dry products to maintaining and organising your inventory and ingredients at their freshest.
With a food servicemanagement partner like CulinaryServices Group, we can help you build out your menus to include these foods in creative ways without sacrificing taste or quality. Read more about how we do this in our blog The Freedom of Culinary Choice.
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