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Professional Kitchen Design: The untold reality (The untold realities of how to create and maintain a profitable, professional kitchen Book 3)

Professional Kitchen Design: The untold reality – A Book Review

If you are planning to open a new restaurant or renovate your existing one, you might be wondering how to design your kitchen in the most efficient and cost-effective way. You might have a lot of questions, such as what equipment to buy, how to arrange it, how to optimize the workflow, how to reduce noise and stress, and how to avoid common pitfalls and scams. You might also be looking for some inspiration and guidance from experts who have been through the process and learned from their mistakes.

Fortunately, there is a book that can help you with all these aspects and more. It is called Professional Kitchen Design: The untold reality, and it is the third book in the series The untold realities of how to create and maintain a profitable, professional kitchen by Chef John Smith. This book is a comprehensive and practical guide that covers everything you need to know about designing your kitchen, from the initial concept to the final execution. It is based on the author’s own experience of opening and running several successful restaurants, as well as his extensive research and interviews with other industry professionals.

In this book review, we will give you an overview of the main topics and features of the book, as well as our honest opinion and recommendation. We will also provide some tips on how to get the most out of the book and apply its lessons to your own situation. We hope that this review will help you decide whether this book is right for you and your restaurant.

What is the book about?

The book is divided into six chapters, each focusing on a different aspect of kitchen design. The chapters are as follows:

  • Chapter 1: The Concept. This chapter helps you define your vision and goals for your restaurant and kitchen, as well as your target market and budget. It also helps you choose the best location and layout for your kitchen, and avoid some common mistakes and misconceptions.
  • Chapter 2: The Equipment. This chapter helps you select the right equipment for your kitchen, based on your menu, volume, and space. It also helps you compare different brands and models, and negotiate the best deals with suppliers and contractors. It also warns you about some shady practices and scams that you might encounter in the market.
  • Chapter 3: The Workflow. This chapter helps you optimize the workflow and efficiency of your kitchen, by applying the principles of ergonomics, lean management, and kaizen. It also helps you design your stations, zones, and routes, and assign roles and responsibilities to your staff. It also gives you some tips on how to train and motivate your staff, and create a positive and productive work environment.
  • Chapter 4: The Noise. This chapter helps you reduce the noise and stress levels in your kitchen, by using soundproofing materials, noise-canceling devices, and proper ventilation. It also helps you understand the sources and effects of noise, and how to measure and control it. It also gives you some advice on how to cope with stress and prevent burnout.
  • Chapter 5: The Flooring. This chapter helps you choose the best flooring material for your kitchen, based on your needs and preferences. It also helps you install and maintain your flooring, and avoid some common problems and hazards. It also gives you some alternatives and solutions for different situations and scenarios.
  • Chapter 6: The Future. This chapter helps you plan for the future of your kitchen, by anticipating and adapting to changes and trends in the industry. It also helps you evaluate and improve your kitchen performance, and identify and solve any issues or challenges. It also gives you some inspiration and ideas for your next project or venture.

Each chapter is written in a clear and engaging style, with plenty of examples, anecdotes, and illustrations. The book also includes a glossary of terms, a list of resources, and a summary of key points at the end of each chapter. The book is also compatible with Kindle Scribe, which allows you to add sticky notes and comments to the book.

What did we like about the book?

There are many things that we liked about the book, but here are some of the main ones:

  • The book is comprehensive and practical. The book covers all the aspects of kitchen design that you need to know, from the big picture to the small details. It also provides you with actionable steps and tips that you can apply to your own situation, regardless of the size, type, or style of your restaurant. The book is not just a theoretical or academic book, but a real and useful guide that you can use as a reference and a tool.
  • The book is based on experience and research. The book is not just the author’s opinion or preference, but a result of his own experience of opening and running several successful restaurants, as well as his extensive research and interviews with other industry professionals. The book is backed up by facts, data, and evidence, as well as real-life examples and case studies. The book is not only informative, but also credible and authoritative.
  • The book is easy to read and understand. The book is written in a simple and straightforward language, without any jargon or technical terms. The book is also well-organized and well-formatted, with relevant headlines, bullet points, brief paragraphs, and images. The book is also optimized for SEO, using relevant keywords and phrases that will help you find and access the book online. The book is not only informative, but also enjoyable and engaging.

What did we not like about the book?

There is not much that we did not like about the book, but here are some minor points that could be improved:

  • The book is a bit repetitive and redundant. The book sometimes repeats the same information or points in different chapters or sections, which could be avoided or consolidated. The book also sometimes uses the same examples or anecdotes more than once, which could be diversified or replaced. The book could be more concise and consistent, without compromising its quality or content.
  • The book is a bit outdated and limited. The book was published in 2020, which means that some of the information or trends might have changed or evolved since then. The book also focuses mainly on the US market and standards, which might not apply or be relevant to other countries or regions. The book could be more updated and inclusive, by incorporating the latest developments and innovations, and by addressing the different needs and preferences of different markets and cultures.

Who is the book for?

The book is for anyone who is interested in or involved in designing a kitchen for a restaurant, whether you are a beginner or an expert, an owner or a manager, a chef or a consultant, or anyone in between. The book is also for anyone who wants to learn more about the behind-the-scenes of the restaurant industry, and the challenges and opportunities that it offers. The book is not only for professionals, but also for enthusiasts and hobbyists.

How to get the most out of the book?

Here are some tips on how to get the most out of the book and apply its lessons to your own situation:

  • Read the book carefully and thoroughly. The book is not a quick or easy read, but a comprehensive and detailed guide that requires your attention and concentration. The book is not meant to be skimmed or scanned, but to be read and understood. The book is not a one-time read, but a reference and a tool that you can revisit and review.
  • Take notes and highlight the key points. The book is full of valuable information and insights that you might want to remember and apply. The book also includes a summary of key points at the end of each chapter, which you can use as a reminder and a checklist. The book is also compatible with Kindle Scribe, which allows you to add sticky notes and comments to the book.
  • Implement and experiment with the steps and tips. The book is not just a theoretical or academic book, but a practical and useful guide that you can apply to your own situation. The book is not a one-size-fits-all solution, but a flexible and adaptable framework that you can customize and modify. The book is not a final or definitive answer, but a starting point and a catalyst for your own creativity and innovation.

Our verdict and recommendation

Our verdict is that Professional Kitchen Design: The untold reality is a great book that covers everything you need to know about designing your kitchen for your restaurant. It is comprehensive and practical, based on experience and research, and easy to read and understand. It is a book that will help you realize your dreams while navigating the minefield of shady contractors and ruthless equipment salesmen to minimize cost and maximize efficiency.

Our recommendation is that you buy and read this book if you are planning to open a new restaurant or renovate your existing one, or if you are interested in or involved in designing a kitchen for a restaurant. It is a book that will inform and educate you, as well as inspire and motivate you.

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