Hello all,
Just sitting here thinking what all a successful kitchen needs. Looking back on a chain restaurant I previously worked in has helped somewhat but I want to make sure I'm not leaving anything out or forgetting the obvious.
You've got, the slap table for the dough and the saucing station, the refrigerated make-line that holds the toppings/cheese, the oven, and the cut-table where the pie goes into a box.
Other additional equipment is the prep table for cutting vegetables, the cooler storage, and the sink for dishes and the washing of the hands!
Let me know if you can think of something else and thanks in advance.
Bill
