Zankou is a Los Angeles favorite for over 40 years, their signature rotisserie chicken and garlic sauce are customer favorites. SCRDG’s worked with Zankou with a goal to give the long term brand a new way to assemble their plates that allowed for no crossover between the cooks line to the service side of the line. The team accomplished this by designing a center island chefs counter with multiple pass areas for each menu category. We also designed an open area preparation station that can be used on all four sides to cut down the labor in producing Zankou’s signature Kabobs and other chicken dishes.
