For most people there comes a time when they contemplate hiring a business coach. Check out this blog to see if hiring a Business Coach for your Kitchen Business makes sense.
Category: The Business of Kitchen Design
There has been a lot of talk in the industry lately about the “Closed-Off” Kitchen. I went into the archives to see how I was handling this type of design. Read on to see a closed-off Kitchen space I designed 4 ways.
There are multiple appliances on the market that a Kitchen Designer can specify. Read on to find out what influences me on this important choice.
The Clean-Up Zone is the last of the 5 essential zones that make up the theory of Food Flow in Kitchen Design. Check out everything you need to know about this important area in the kitchen.
KBIS 2021 went virtual this year. They had a rough go of it but VESTABUL SCHOOL OF DESIGN was able to view the floor show before the platform crashed. Read on to see our Top 3 Kitchen Design insights from our analysis of the new products presented. You may be surprised to see where Kitchen Design is headed this year.
Most Kitchen Designers will have already devoted 25 hours to the Pre-design and the Design Development stages of a Kitchen Project before they get to ordering the product needed for their project. Read on to see how what phase 3 entails and how many hours are still needed to be devoted to the project.
Kitchen Designers need to possess a variety of skills. Over a series of 4 blog posts we will discuss what a Kitchen Designer really does and calculate the number hours they invest in a design project. Starting with Pre-Design.
Check out our “Firsts” with this Blog . It is the first guest blog for Jan through VESTABUL SCHOOL OF DESIGN and is the first time 2020 Design has included a Guest Blogger on their platform. We love the format and hope you will too!