Per industry knowledge, the proper layout of a restaurant's kitchen can make or break the success of the business. Give two (2) examples of the negative impact of a poorly designed restaurant kitchen on both guest satisfaction and restaurant revenues. Outline a strategy that a restaurant owner could use in order to improve guest satisfaction and restaurant revenues after suffering the negative impact of a poorly designed kitchen. Provide support for your response.

From the e-Activity, examine two (2) pieces of restaurant equipment, and suggest two (2) ways in which you would use each within a restaurant kitchen to create specific menu items. Next, critique one (1) restaurant equipment item that you believe would not be a good investment for most restaurants. Provide a rationale for your response.