MemCast
MemCast / episode / insight
Hot kitchens increase operational complexity and make consistency harder to maintain.
  • Running a hot kitchen requires more staff, training and inventory management.
  • Consistency suffers because of higher iteration rates and staff turnover.
  • Many brands opt for a central kitchen with a “make‑line” to ensure uniform quality across outlets.
MattNikhil Kamath02:51:55

Supporting quotes

hot kitchen can help but it's not easy to retain talent and keep consistency Matt
we have a central kitchen and a make line, freshly assembled and prepared centrally Matt

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Talent and Labor in the Café Industry

Barista wages, the evolution from simple servers to mixologists, and the operational impact of hot‑kitchen versus central‑kitchen models are explored, highlighting how labor costs shape menu and service design.

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