A recent study showed that many people who think of themselves as a restaurant are unaware that their dining room is actually a kitchen.
The restaurant industry has been struggling with the idea of making their dining rooms into a home for chefs.
For some people, the idea is not only appealing but also practical.
They think their kitchen will become a home and home cooks will get paid to work there.
But some restaurateurs say it would be an expensive and time-consuming task to create a kitchen that would serve the needs of their customers.
And even if they were able to create the kitchen, there are concerns about the design of a restaurant that could be more comfortable and appealing to customers, especially women.
“If you look at our business, it’s more about the quality of food, not the size of it,” said Bill Shaughnessy, owner of the legendary Bluebird Cafe in Washington, D.C. “You can’t have a smaller dining room or have a more intimate space.
And that’s where we really struggle.”
Some restaurant owners have come to the realization that their best ideas are actually better ideas.
“I’m always amazed that there are still people who say they want to be a chef, even though it’s become such a thing,” said Shaughnesey.
“But I think if you’re thinking about it, there is no way to do that, because we’re so far away from the reality.
We’re still so far removed from the idea that maybe a kitchen is a dining room.”
It is possible to make a kitchen smaller, but it is not practical, according to Dina D’Auria, a food technologist and author of The Ultimate Guide to Designing and Building a Kitchen: What Every Restaurant Owner Should Know.
D’Aura is a certified kitchen consultant who has worked with restaurants and restaurateurs, including a dozen nationally known restaurants and restaurants that have been named “Best of the Best.”
D’Asura is currently working on a book about the concept of kitchen design called Kitchen Design: The Next Generation.
She said the more she learns about the topic, the more interested she is in what it means for the restaurant industry.
“A lot of people don’t realize that there’s a really important place in this industry for chefs to be,” she said.
“We’ve got to keep it fresh.”
Shaughnessys mother, a real estate agent in San Francisco, is a member of the American Society of Restaurant and Food Professionals (ASRP), which is one of the many organizations dedicated to helping businesses that do not have kitchens.
“We need to find the people that are going to have a great kitchen, and that’s the first step to creating a great restaurant,” Shaughnessesy said.
He said that the idea to build a kitchen at home has been around for many years, but the number of people who want to get into the kitchen business has increased dramatically.
“You have all of these restaurants, but people are finding out that there is a market for it,” he said.
“It’s just so exciting, but I think people need to be very, very careful when they start making plans to go to restaurants.”
Shoughnessy said he thinks the restaurant community is just getting more focused on food and the restaurant business, but that there needs to be some oversight to make sure that it is done right.
“One of the biggest things that I’ve noticed is that the restaurant that is a great place to work has a much better quality of life than a mediocre restaurant,” he added.
“I think we need to get that message out that you can’t be a mediocre, mediocre business and a good place to be.”