running the BACK-OF-HOUSE

In Business Sense, Fine Dining

Following stovetops that can be appreciated just as much as the food that chefs produce using it, we will look at equipment that bring the stove alive. We noted that such kitchens are not much different in terms of standard equipment, to say, a casual establishment therefore we are keeping the focus on a few items that may be more present in the preparation and execution of foodservice in a fine dining setting.

The equipment list ser ves as a reference point in terms of operating a fine dining restaurant. We acknowledge that you may have different requirements and if you are looking for something not on our list, drop us an enquiry at admin@miseenplaceasia.comand we will try our best to provide suggestions and recommendations.

Eileen Chanrunning the BACK-OF-HOUSE