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Taste Isn't Everything

Function is the key ingredient in designing a restaurant.

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This story appears in the October 2002 issue of Entrepreneur. Subscribe »

You've dreamed of owning a restaurant since the first time you saut�ed on your family stove. Now, with start-up capital in hand, you have to design your restaurant from the inside out-or "from the heart of the house," says Michael D. Owings, founder of restaurant design firm Creative Culinary Design in Costa Mesa, California.

That means starting where your food begins-the kitchen. Imagine it: You have the greatest ambience in the world, but the food takes forever to prepare because of an inefficient kitchen layout. It's critical to lay out the pantry, saut� and cooking stations wisely. "In designing kitchens," says Owings, "lay your cook line out so that there's no cross traffic [and] people aren't running up and down," he says.

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