Discussion Post
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 guest satisfaction and restaurant revenues. Outline a strategy that a restaurant owner could use to improve guest satisfaction and restaurant revenues after suffering the consequences of a poorly designed kitchen.
The response should include a reference list. One-inch margins, Using Times New Roman 12 pnt font, double-space and APA style of writing and citations.