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September 02, 2010

The Green Kitchen

Published Thursday, January 01, 2009

Look at an onsite kitchen and what do you see? A 30-year old, central production facility that's showing its age? A major investment that has to compete with other departments and organizational goals for capital? Day-to-day managers may observe that the kitchen is an increasingly decentralized operation, with prep and cooking areas gradually moving out to servery space or satellite stations. And a chef may see the kitchen as the “heart of the house,” a creative studio where meals are conceived and where staff transforms the most humble of ingredients into an immense range of ...

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