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Even with a perfectly set table and a menu created to be delicious, just a mark on the table or crockery that is not quite clean enough can ruin a diner's mood.

Dealing with hygiene is a daily challenge and a great responsibility for anyone handling food. As a restaurateur, you are legally obliged to serve your guests hygienically impeccable food.

If you want a buzz out front, you'll need everything to run fluidly in the back, in the kitchen and dishwashing area. For that reason, it is vital to consult industry experts who can factor in kitchen processes at the planning and installation stages of a food service kitchen.