Making Sense Of Evolving Kitchens

The kitchen has changed. In recent years, as restaurants adapted to changing consumers and looked for new methods of getting food into their hands, the back of house has evolved along with it. No longer is there simply a kitchen in the back of a serving area. The kitchen could be mobile or it may be off-site. There are kitchens designed to serve a takeout consumer and kitchens run out of the home. They are more efficient than ever, using robotics and other technologies to improve their operations. The editors of Restaurant Business this week explore the Evolving Kitchen and what its change has meant to the foodservice business.