Managing partner of Synergy Restaurant Consultants, Danny Bendas, took some time out to give his expert thoughts on some familiar restaurant topics. In this Food Service Equipment article, UNIT DESIGN: Smokin’ Fast, Smokin’ Hot ‘Pit To Plate’, Danny talks about how Synergy helped transform Sonny’s Real Pit B-B-Q’s kitchen into a leaner and more efficient space.
“McNab enlisted Synergy’s help in designing a kitchen to fit the space. The resulting kitchen features a compact, straight-line layout with the smaller of the unit’s three smokers, the 450-lb. one, anchoring one end; charbroiler, fryers, rethermalizer, range and ovens arranged along the back wall; and hot- and cold-holding drawers and wells, slicing station, soup wells and salad/dessert area along the make-line. To prevent bottlenecks at the expediting area, the planners specified an extra-wide pass-through window.” Read the entire article.
Danny also lends his perspective in this Monkey Dish article, Fast-casual restaurants add drive-thru service.
“As much as QSRs want to compete with fast-casuals—introducing higher-quality menu items and other experience-oriented amenities—many established players in the fast-casual sector want to emulate QSRs in one critical area: stay-in-your-car convenience.” Read the entire article.
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