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I just read this article about how restaurants design their kitchens to be both super efficient and visually appealing. Apparently, it's not just about fancy equipment—it's also about layout, workflow, lighting, and even color choices. Kinda makes sense, you know, since chefs gotta move fast without bumping into each other. But I never thought about how much the design itself impacts the food quality and service speed. Curious if anyone here's worked in a restaurant kitchen and noticed how the design affected things?
