Remodeling is an integral part of staying competitive in the restaurant industry. In addition to keeping paint, lighting and decor fresh for customers, restaurant owners may need to reconfigure the kitchen layout to assist back-of-the-house employees.
"People don’t always think of the back of house when remodeling, they think more about what the customer can see and touch," said Dave Spargo of financial restructuring firm Huntley, Mullaney, Spargo & Sullivan. "But some changes can help the customer experience by getting to the table more quickly and hotter."

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