In larger kitchens, what is the effect on efficiency?

In larger kitchens, efficiency tends to decrease due to increased complexity in operations, coordination, and communication challenges. As the kitchen size grows, the number of staff members typically increases as well, which can lead to difficulties in managing logistics and workflow. Potential issues include miscommunication, redundancy in tasks, and difficulty in maintaining consistent quality across dishes, all of which can negatively affect overall efficiency.

Furthermore, larger spaces may require more time for movement and transportation of ingredients and dishes, which could further slow down operations. The need for more extensive planning and the potential for bottlenecks in cooking stations can create additional hurdles in maintaining a streamlined operation. Thus, without effective management strategies and systems in place, the expected increase in capacity and output from a larger kitchen may not fully translate into higher efficiency.