Pillar P2 — Kitchen layout, electrical and gas specs, opening a restaurant, ghost kitchens, food trucks, multi-unit standardization, permits and code.
Operator’s complete guide to restaurant kitchen layout — galley, island, zone, open-line, and closed-line designs with sizing rules, station mapping, code clearances, and the visual logic that makes a line work at peak service.
Operator’s complete guide to commercial kitchen electrical, gas, plumbing, and vent infrastructure — load calculation, voltage and phase, gas line sizing, code references, and the procedural sequence for getting a restaurant build-out signed and inspected.
The operator’s decision-tree guide to opening a restaurant — concept, financing, location, equipment, permits, and the 90-day pre-opening sequence. Real budget bands, realistic timelines, and the decision points that decide whether you open on schedule.
The operator’s complete guide to ghost kitchen equipment — case-study examples of $30k, $50k, and $80k builds, ventless cooking strategy, multi-brand operations, and the equipment realities of delivery-only food businesses.
The operator’s decision-tree guide to food truck equipment — 16-ft vs 20-ft vs 24-ft builds, generator sizing, propane vs natural gas, mobile fryer code, hood and suppression on a moving kitchen. Real budget bands.
Operator’s complete guide to standardizing equipment, vendors, service, and purchasing across multi-unit restaurants — case-study examples of how 5-, 15-, and 50-unit operators eliminate variance and compound margin.