White Paper

Three Ways Proper Equipment Selection Reduces Kitchen Labor

August 1, 2014

Labor and food costs chew up the bulk of any restaurant's operational budget. When the two conflict, the result can spoil the bottom line. That's why solidifying the platform of the kitchen is pivotal to the success of a restaurant. Equipment, first and foremost, must match the needs of the menu and sales projections for the store. This white paper, sponsored by The Middleby Corporation, explains these three keys of proper equipment selection:

• Efficient cookers
• Advanced food-holding systems
• Kitchen balance