Ep. 12 - In this rapid-fire Q&A episode of Mastering Restaurant Revenue, we’re answering real-world questions from operators who want smoother systems and bigger margins without burning out their team. Bruce Russo and Diane Armitage dive into the strategic build decisions behind a true “manufacturing plant” kitchen, from traffic lanes and dish pit placement to POS flow and takeout integration. You’ll learn why your host should never handle takeout orders at the stand, how patio warming kitchens and portable bars can boost guest spend, and why a smart kitchen layout is the key to scaling takeout to 25–30% of total revenue. Plus, we’re talking takeout-only marketing campaigns that bring in serious cash without stressing your staff. Whether you’re mid-build, mid-chaos, or just ready for a smarter setup – this Questions Answered episode packs the kind of strategy most restaurants overlook (until it’s too late).