For a commercial restaurant kitchen to succeed, its space must be utilized efficiently so that every cubic foot produces more revenue. And that space is at a premium: the typical restaurant kitchen is cramped and tiny, fitting dozens of different pieces of equipment and a team of employees safely inside. For a list of the many necessary kitchen items, see the attached document. Restaurant designers have ideas for getting incremental improvements out of their kitchens, but revolutionary changes require bigger, newer ideas.
Propose a complete overhaul of a piece of commercial kitchen equipment that will DOUBLE the space efficiency without increasing the kitchen’s space footprint. How do you see equipment getting smaller? Could equipment be designed to do multiple tasks, thus making some equipment obsolete? What about making equipment radically taller and thinner instead of wide and low? Or how could equipment do its job twice as fast? Let us know!
We aren’t looking for a small increase in space efficiency. We want the game-changer that will double space efficiency. Don’t worry about practicality, cost, or safety; we’ll take care of that. Think outside the box. If your idea can even see the inside of the box, BACK UP, because you’re probably not far enough outside.
For your solution, include the following:
(1) A description of this future technology, including how it would theoretically work, what it’s made of, and how it should save space or double productivity.
(2) Any illustration, sketch, or diagram that helps readers understand your idea.
Don’t hold back! For a list of typical kitchen equipment in a commercial restaurant, see the attached list.
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|1500||Sarah Krick University of Central Florida|
|1500||Peter Victoratos Elon University|
|1500||Dana Shk University of British Columbia|
|1500||Emma Tarquinio Suffolk University|
|1500||Trevor Hackman Southern Polytechnic State University|
|500||Zachary Risher Texas A&M University|
|500||shiva mangal Indian Institute of Technology - Bombay|
|500||Thasit Kulvaranon University of Wisconsin|
|500||James Williams westga|
|500||Michael Mierzejewski University of Waterloo|