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media@tsbrass.comDoing more with less is frequently the mantra in today’s restaurants. When designing smaller footprint kitchens, consultants shouldn’t overlook some of the “small stuff” that can make a big difference in space and labor efficiency.
Water shortages and economic concerns have led many facilities to adopt a new focus on water use as part of an overall sustainability plan. David Scelsi talks with PHC News about 3 easy ways to prioritize and boost efficiency.