Discussion:
"Restaurant Equipment" Please respond to the following:
(1) Per industry knowledge, the proper layout of a restaurant's kitchen can make or break the success of the business. Give two examples of the negative impact of a poorly designed restaurant kitchen on both guest satisfaction and restaurant revenues. Outline a strategy that a restaurant owner could use in order to improve guest satisfaction and restaurant revenues after suffering the negative impact of a poorly designed kitchen. Provide support for your response.
(2) From the e-Activity, examine two pieces of restaurant equipment, and suggest two ways in which you would use each within a restaurant kitchen to create specific menu items. Next, critique one restaurant equipment item that you believe would not be a good investment for most restaurants. Provide a rationale for your response.