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Commercial Kitchen Layout – Is the Golden Triangle Still Relevant?
Working in a commercial kitchen requires skill, organisation and the ability to remain calm under pressure. No matter what role you occupy, you are part of a well-trained machine that is fundamental to the success of the business. Along with the staff, the way the kitchen is designed is also a vital factor. Everything needs to be accessible with no bottlenecks or places where space is cramped. For many years, kitchen designers have used a theory called the ‘golden triangle’ to make the best use of space. However, with modern technology and a change in the ways commercial kitchens are run, is the ‘golden triangle’ still relevant?