Your Kitchen Flow Is Costing You Money — Here’s the Fast Fix
Most hotel and restaurant kitchens don’t need a full rebuild. They need better flow. Staff walk too far. Stations aren’t optimised. Prep areas don’t match the menu. All this slows service and piles pressure on chefs.
The fix is usually simple:
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Shorten movement paths
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Put prep where prep actually happens
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Group ingredients sensibly
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Reduce the menu to match the space
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Strip back equipment you don’t use
It’s not glamorous, but it pays off instantly.
FBCR insight:
When we reflow kitchens for clients, we usually cut the average ticket time by 20–30% without spending a penny on new kit. Operators always think the solution is “more staff.” It’s not. It’s better structure.
Operational consultancy isn’t theory — it’s the calm your team feels when everything finally works the way it should.
