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Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.

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  #1  
Old 04-05-2007, 01:37 PM
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Culinary Experience: Professional Baker
 
Join Date: Feb 2007
Location: Washington State & France
Posts: 181
Breton Beats is on a distinguished road
Default Kitchen or Restaurant Design

Does anyone know of a good source for restaurant/cafe design/decor. We are looking for some decorating ideas and DO NOT want to go with a consultant. Mostly we have a few space issues and are trying to find some solutions.
It's french bistro in theme.
Thanks,
S
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  #2  
Old 05-07-2007, 04:43 PM
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Culinary Experience: Other
 
Join Date: May 2007
Posts: 244
Cat Man is on a distinguished road
Default

If you don't want a consultant, what do you want?
Nobody does what you're asking for, for free

The Cat Ma
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  #3  
Old 05-08-2007, 08:21 AM
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Culinary Experience: Professional Chef
 
Join Date: Aug 2006
Posts: 74
tcapper is on a distinguished road
Default Get a consultant

Hi i am a freelance chef / consultant in the uk.

The biggest problem facing chefs today is that employers design a wonderful restaurant and then remember that they need a kitchen to produce the goods, the only space left is the cuboard, so they squeeeeeze a kitchen in there and wonder why the chef cannot produce what they had envisioned for their menu. I alwayse get called in after the fact to try and fix the problem when the problem would never have occured had they had a consultant in the first place.


The Only Rule to Remember

Design the kitchen and then the front of house ! Quite simple realy.


ChefsWorld
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  #4  
Old 05-08-2007, 08:22 AM
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Culinary Experience: Professional Chef
 
Join Date: Aug 2006
Posts: 74
tcapper is on a distinguished road
Default Get a consultant

Hi i am a freelance chef / consultant in the uk.

The biggest problem facing chefs today is that employers design a wonderful restaurant and then remember that they need a kitchen to produce the goods, the only space left is the cuboard, so they squeeeeeze a kitchen in there and wonder why the chef cannot produce what they had envisioned for their menu. I alwayse get called in after the fact to try and fix the problem when the problem would never have occured had they had a consultant in the first place.


The Only Rule to Remember

Design the kitchen and then the front of house ! Quite simple realy.


ChefsWorld
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