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Why Kitchen Design Matters Opening or running a restaurant is risky; research shows that around 17% fail in the first year, 19% in the second, and 14% by year three. While not quite the 90% failure rate you may have heard, it's still significant. A major factor? Poor layout planning and inefficient operations. Many restaurants don't become profitable until 6-24 months after opening, and wasted resources or costly reworks can kill momentum. This is where a foodservice design c