Any successful restaurant requires communication among workers. But when you’re turning out quality food in a 30 by 8 foot space, even more cries of “below,” “behind” and “heard” are necessary to keep staff from trampling each other. “There’s not enough room to open the oven door and the beer cooler at the same time,” says Tampa restaurateur Ty Rodriguez, co-owner of Gallito. Rodriguez’ newest restaurant opened last November and occupies a former shipping container in Sparkman...
from Inhabitat - Green Design, Innovation, Architecture, Green Building https://inhabitat.com/sparkman-wharf-cargotecture-restaurants-revitalize-tampas-water-street-neighborhood
via Inhabitat
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