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11/17/2017

Golden Corral Uses Space Smarter

A consultant tracked employee footsteps and time spent at each station to maximize the efficiency of the kitchen layout, while determining the optimal location for the freezer, cooler, cooking equipment, exhaust hoods and more, says David Conklin, SVP of Development.  Conklin is hopeful the more efficient design will help save on labor as well.


Source: Restaurant Business Online

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