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Discussion Starter · #1 ·
Hi folks,

I am building a new quick-service concept store. We only serve Calamari and Chips. We hand crumb to order.

My question is how can I set up the kitchen for high-speed and efficiency. It should be operated by one person (but if busy we should be able to move people to one person per station). It should include three fry stations for calamari and space for hand-crumbing to order, and two fryers for chips (with chip dump station). People should not cross paths during the hand-crumbing, packaging, or pickup.

Any help will be gratefully embraced :)

Thanks all and let me know if you'd like me to clarify.

Ari Starr
 
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