Poor kitchen design creates unnecessary stress, impacts food quality, and burns out your team. This practical session reveals how smart layout decisions, workflow optimisation, and strategic equipment investment can transform your foodservice operation.

Practical insights: – Kitchen layout principles that reduce staff fatigue and improve safety – Equipment selection strategies that maximise ROI – Workflow optimisation techniques proven in aged care settings – Technology solutions that streamline food production – Space utilisation strategies for older facilities with layout constraints – Case studies from successful kitchen renovations and new builds