{"id":27517,"date":"2025-03-12T08:30:59","date_gmt":"2025-03-12T12:30:59","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=27517"},"modified":"2025-03-12T14:02:23","modified_gmt":"2025-03-12T18:02:23","slug":"design-build-restaurant-operational-flow","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/","title":{"rendered":"Design &amp; Build: Design Efficiency &amp; Operational Flow"},"content":{"rendered":"\n<p>The foundation of operational efficiency and customer satisfaction is a well-designed restaurant layout. Part Four of our Design &amp; Build series introduces how experienced kitchen designers work to ensure they build a smooth and logical flow throughout foodservice establishments.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Kitchen Designers Understand Efficiency<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-2165659923-1.jpg\" alt=\"A speedy server carries three plates. \" class=\"wp-image-27599\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-2165659923-1.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-2165659923-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Efficient operations allow servers to focus on providing excellent customer service.<\/figcaption><\/figure>\n\n\n\n<p>Design efficiency requires a close look at potential equipment and station layouts in the back-of-house. As we discussed in Part Three, to create an efficient restaurant you\u2019ll need to&nbsp;<strong>hire a commercial kitchen designer who will first clarify your vision<\/strong>. Use this step to make sure your project is moving in the most efficient and effective way possible.<\/p>\n\n\n\n<p>The kitchen designer\u2019s expertise doesn\u2019t end with equipment. To look out for your best interests, experienced designers will also assess your mechanical layout \u2014 electric, gas, and plumbing points of connection \u2014 to ensure seamless back-of-house and front-of-house workflows and customer accommodation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Design Your Restaurant for Success<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1742662981.jpg\" alt=\"A customer senses mega bad vibes in the air, stemming from poor operational flow.\" class=\"wp-image-27593\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1742662981.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1742662981-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Poor operational flow creates stress and frustration for restaurant employees. Often, customers sense this tension and are less likely to return.<\/figcaption><\/figure>\n\n\n\n<p>A design-efficient plan and layout are imperative to the success of your restaurant. They facilitate easier setup,&nbsp;<strong>maximize the potential of your purchased square footage<\/strong>, and contribute to reduced labor costs. Creating a smooth and logical flow from receiving inventory to removing waste necessitates consideration of the following areas:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Delivery Area<\/li>\n\n\n\n<li>Cold\/Dry Storage<\/li>\n\n\n\n<li>Warewashing<\/li>\n\n\n\n<li>Plating\/Serving Area<\/li>\n\n\n\n<li>Service Staff Area<\/li>\n\n\n\n<li>Host\/Hostess Stand<\/li>\n\n\n\n<li>Designated Ordering\/Pickup Area for Takeout and Delivery Services<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Operational Flow<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-177853320-1.jpg\" alt=\"Five restaurant employees working in close quarters.\" class=\"wp-image-27600\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-177853320-1.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-177853320-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">A well-designed layout minimizes unnecessary movement and crowding, reducing the risk of collisions between staff members carrying hot food or sharp objects.<\/figcaption><\/figure>\n\n\n\n<p>Restaurants have so many moving parts: speedy servers, prep cooks chopping up a storm, guests wandering about, oil sizzling in fryers, and equipment that could easily injure someone if not used correctly. To prevent future frustrations, kitchen designers meticulously plan for efficient workflow, in part by&nbsp;<strong>identifying potential operational bottlenecks<\/strong>&nbsp;that may impede daily routines or create future issues.<\/p>\n\n\n\n<p>For example, consider the following questions:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>How will your food move through the restaurant?&nbsp;<\/strong>This process begins with raw goods being received and ends at your guest\u2019s table as a beautifully prepared meal. Identify all process steps for each ingredient before it reaches the guest as a finished product.<\/li>\n\n\n\n<li><strong>How does your trash move?<\/strong>&nbsp;<strong>What is the path that trash and soiled wares take?&nbsp;<\/strong>If the front door is the only option for trash removal and you have guests coming and going, exposing them to the sights and odors of trash would be considered poor operational flow.<\/li>\n\n\n\n<li><strong>How can we eliminate cross-traffic?<\/strong>&nbsp;Eliminating potential cross-traffic and having well-thought-out assigned areas will help avoid poor operational flow. Assessing workflow now also helps to mitigate potential tension between the front-of-house and back-of-house staff.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">What\u2019s Your Angle?<\/h2>\n\n\n\n<p>Working in a <a href=\"https:\/\/www.trendhunter.com\/trends\/food-inspired-architecture-cafe-shaped-like-toast\" target=\"_blank\" rel=\"noreferrer noopener\">commercial foodservice space<\/a> with too many angles will create inefficiencies in your layout and a loss of square footage.&nbsp;<strong>The most efficient space is a rectangle, especially in the back-of-house.<\/strong>&nbsp;Open kitchens make it easier to manage foodservice staff and to create a well-intentioned layout.<\/p>\n\n\n\n<p>For instance, working with 45-degree angles will make it difficult to place equipment, and result in valuable space being wasted. An open, rectangular kitchen with all kitchen equipment on casters (aside from plumbing items) creates an organized space with excellent mobility options.<\/p>\n\n\n\n<p>Addressing issues like the above early on will help you create an organic flow that your guests and staff will both benefit greatly from.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Profit Through Planning<\/h2>\n\n\n\n<p>A strategically designed restaurant layout, guided by experienced kitchen designers, transforms raw space into a seamless operation, maximizing efficiency and minimizing potential disruptions.<\/p>\n\n\n\n<p>If you missed previous articles in this series, you can catch up here:<br>Part One: <a href=\"https:\/\/www.wasserstrom.com\/blog\/2025\/02\/26\/design-build-choose-commercial-kitchen-designer-architect-engineer\/\">Design &amp; Build: How to Choose Your Team<\/a><br>Part Two: <a href=\"https:\/\/www.wasserstrom.com\/blog\/2025\/02\/19\/how-to-choose-the-best-location-for-your-restaurant\/\">Design &amp; Build: How to Choose the Best Location for Your Restaurant<\/a><br>Part Three: <a href=\"https:\/\/www.wasserstrom.com\/blog\/2025\/02\/11\/design-build-budgeting-for-your-restaurant-launch\/\">Design &amp; Build: Budgeting for Your Restaurant Launch<\/a><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Opening a restaurant is a challenge you don\u2019t have to face alone. Interested in speaking with our&nbsp;<a href=\"https:\/\/www.wasserstrom.com\/restaurant-supplies-equipment\/design-and-build\" target=\"_blank\" rel=\"noreferrer noopener\">Design &amp; Build&nbsp;Team<\/a>&nbsp;or have any questions?&nbsp;<a href=\"https:\/\/www.wasserstrom.com\/restaurant-supplies-equipment\/contact-us\" target=\"_blank\" rel=\"noreferrer noopener\">Please feel free to reach out&nbsp;<\/a>\u2013 we\u2019re here to help!<\/h4>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The foundation of operational efficiency and customer satisfaction is a well-designed restaurant layout. Part Four of our Design &amp; Build series introduces how experienced kitchen designers work to ensure they build a smooth and logical flow throughout foodservice establishments. Kitchen Designers Understand Efficiency Design efficiency requires a close look at potential equipment and station layouts [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":27591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[944],"tags":[],"class_list":["post-27517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-design-build"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Design &amp; Build: Design Efficiency &amp; Operational Flow | The Official Wasserstrom Blog<\/title>\n<meta name=\"description\" content=\"Part 4 of our Design &amp; Build series introduces how experienced commercial kitchen designers build an efficient restaurant BoH\/FoH workflow.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Design &amp; Build: Design Efficiency &amp; Operational Flow | The Official Wasserstrom Blog\" \/>\n<meta property=\"og:description\" content=\"Part 4 of our Design &amp; Build series introduces how experienced commercial kitchen designers build an efficient restaurant BoH\/FoH workflow.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\" \/>\n<meta property=\"og:site_name\" content=\"The Official Wasserstrom Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/WasserstromFoodserviceSupplies\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-12T12:30:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-12T18:02:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1040\" \/>\n\t<meta property=\"og:image:height\" content=\"570\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Wasserstrom\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wasserstrom\" \/>\n<meta name=\"twitter:site\" content=\"@wasserstrom\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wasserstrom\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\"},\"author\":{\"name\":\"Wasserstrom\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/7800bc354aadf99b69d8ffe25fbdcf77\"},\"headline\":\"Design &amp; Build: Design Efficiency &amp; Operational Flow\",\"datePublished\":\"2025-03-12T12:30:59+00:00\",\"dateModified\":\"2025-03-12T18:02:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\"},\"wordCount\":720,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg\",\"articleSection\":[\"Design &amp; Build\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\",\"url\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\",\"name\":\"Design &amp; Build: Design Efficiency &amp; Operational Flow | The Official Wasserstrom Blog\",\"isPartOf\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg\",\"datePublished\":\"2025-03-12T12:30:59+00:00\",\"dateModified\":\"2025-03-12T18:02:23+00:00\",\"description\":\"Part 4 of our Design & Build series introduces how experienced commercial kitchen designers build an efficient restaurant BoH\/FoH workflow.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage\",\"url\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg\",\"contentUrl\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg\",\"width\":1040,\"height\":570},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.wasserstrom.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Design &amp; Build: Design Efficiency &amp; Operational Flow\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#website\",\"url\":\"https:\/\/www.wasserstrom.com\/blog\/\",\"name\":\"The Official Wasserstrom Blog\",\"description\":\"Professional Kitchen Buying Guides, Foodservice Industry News, and Wasserstrom Info\",\"publisher\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.wasserstrom.com\/blog\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#organization\",\"name\":\"The Wasserstrom Company\",\"url\":\"https:\/\/www.wasserstrom.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2018\/04\/wasserstrom-logo.png\",\"contentUrl\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2018\/04\/wasserstrom-logo.png\",\"width\":400,\"height\":400,\"caption\":\"The Wasserstrom Company\"},\"image\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/WasserstromFoodserviceSupplies\/\",\"https:\/\/x.com\/wasserstrom\",\"https:\/\/www.instagram.com\/thewasserstromcompany\/\",\"https:\/\/www.linkedin.com\/company\/the-wasserstrom-company\/\",\"https:\/\/www.pinterest.com\/wasserstrom\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/7800bc354aadf99b69d8ffe25fbdcf77\",\"name\":\"Wasserstrom\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/30c8d0659d6ffe0674fd553001388a29?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/30c8d0659d6ffe0674fd553001388a29?s=96&d=mm&r=g\",\"caption\":\"Wasserstrom\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Design &amp; Build: Design Efficiency &amp; Operational Flow | The Official Wasserstrom Blog","description":"Part 4 of our Design & Build series introduces how experienced commercial kitchen designers build an efficient restaurant BoH\/FoH workflow.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/","og_locale":"en_US","og_type":"article","og_title":"Design &amp; Build: Design Efficiency &amp; Operational Flow | The Official Wasserstrom Blog","og_description":"Part 4 of our Design & Build series introduces how experienced commercial kitchen designers build an efficient restaurant BoH\/FoH workflow.","og_url":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/","og_site_name":"The Official Wasserstrom Blog","article_publisher":"https:\/\/www.facebook.com\/WasserstromFoodserviceSupplies\/","article_published_time":"2025-03-12T12:30:59+00:00","article_modified_time":"2025-03-12T18:02:23+00:00","og_image":[{"width":1040,"height":570,"url":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg","type":"image\/jpeg"}],"author":"Wasserstrom","twitter_card":"summary_large_image","twitter_creator":"@wasserstrom","twitter_site":"@wasserstrom","twitter_misc":{"Written by":"Wasserstrom","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#article","isPartOf":{"@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/"},"author":{"name":"Wasserstrom","@id":"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/7800bc354aadf99b69d8ffe25fbdcf77"},"headline":"Design &amp; Build: Design Efficiency &amp; Operational Flow","datePublished":"2025-03-12T12:30:59+00:00","dateModified":"2025-03-12T18:02:23+00:00","mainEntityOfPage":{"@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/"},"wordCount":720,"commentCount":0,"publisher":{"@id":"https:\/\/www.wasserstrom.com\/blog\/#organization"},"image":{"@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage"},"thumbnailUrl":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg","articleSection":["Design &amp; Build"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/","url":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/","name":"Design &amp; Build: Design Efficiency &amp; Operational Flow | The Official Wasserstrom Blog","isPartOf":{"@id":"https:\/\/www.wasserstrom.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage"},"image":{"@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage"},"thumbnailUrl":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg","datePublished":"2025-03-12T12:30:59+00:00","dateModified":"2025-03-12T18:02:23+00:00","description":"Part 4 of our Design & Build series introduces how experienced commercial kitchen designers build an efficient restaurant BoH\/FoH workflow.","breadcrumb":{"@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#primaryimage","url":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg","contentUrl":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2025\/03\/iStock-1408797946-header.jpg","width":1040,"height":570},{"@type":"BreadcrumbList","@id":"https:\/\/www.wasserstrom.com\/blog\/2025\/03\/12\/design-build-restaurant-operational-flow\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.wasserstrom.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Design &amp; Build: Design Efficiency &amp; Operational Flow"}]},{"@type":"WebSite","@id":"https:\/\/www.wasserstrom.com\/blog\/#website","url":"https:\/\/www.wasserstrom.com\/blog\/","name":"The Official Wasserstrom Blog","description":"Professional Kitchen Buying Guides, Foodservice Industry News, and Wasserstrom Info","publisher":{"@id":"https:\/\/www.wasserstrom.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.wasserstrom.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.wasserstrom.com\/blog\/#organization","name":"The Wasserstrom Company","url":"https:\/\/www.wasserstrom.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2018\/04\/wasserstrom-logo.png","contentUrl":"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2018\/04\/wasserstrom-logo.png","width":400,"height":400,"caption":"The Wasserstrom Company"},"image":{"@id":"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/WasserstromFoodserviceSupplies\/","https:\/\/x.com\/wasserstrom","https:\/\/www.instagram.com\/thewasserstromcompany\/","https:\/\/www.linkedin.com\/company\/the-wasserstrom-company\/","https:\/\/www.pinterest.com\/wasserstrom\/"]},{"@type":"Person","@id":"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/7800bc354aadf99b69d8ffe25fbdcf77","name":"Wasserstrom","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/30c8d0659d6ffe0674fd553001388a29?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/30c8d0659d6ffe0674fd553001388a29?s=96&d=mm&r=g","caption":"Wasserstrom"}}]}},"_links":{"self":[{"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/posts\/27517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/comments?post=27517"}],"version-history":[{"count":43,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/posts\/27517\/revisions"}],"predecessor-version":[{"id":27744,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/posts\/27517\/revisions\/27744"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/media\/27591"}],"wp:attachment":[{"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/media?parent=27517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/categories?post=27517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wasserstrom.com\/blog\/wp-json\/wp\/v2\/tags?post=27517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}