I know your parents are a little upset but I can assure you that one day and I'm sure in the coming days they will come to your restaurant and even if they don't in any case they are already proud of you as you have really done so much harder work in making this happen 💪 stay strong lots of love from India i hope you prepare indian cuisine also 🇮🇳 . Great success to you and Kevin along with your team so happy to see you 😊
only thing missing is a nozzle+hose attachment in the dish pit! it's so crucial and efficient for spraying down greasy pans/plates prior to going into the 3 in 1 washer!
It's a little hard to tell in the video but the dish pit also looks quite small. The low service rate should keep it manageable, but I imagine busy days would get quite cramped in there.
@@isaacgates5859 yeah the other oversight imo is that the dish pit counter/storage is smaller than the racks that are going to go into the 3in1 washer which means that food/water/soap is going to drip all over the edge and more than likely inside the drawers as well as all over the floor.
@ANIMALFRIES Actually I was thinking, as long as their dish output stays low it shouldn't be too hard to handle. They can leave the dish rack in the dishwasher and just load straight onto it in there. Then that little counter space can be used to organize dirty dishes. It isn't exactly optimal, but should be functional enough.
I love this but I had to comment on the mint in the garden bed. PLEASE TAKE IT OUT!! Mint is super invasive and will take over the whole bed, choking out the other plants. To prevent this, mint should be grown in its own pot
usually i think people giving “advice” on this channel should probably pipe down and accept that she’s gonna do things her own way and find out what works for her… BUT… this one piece of advice is right on!!! segregate that mint before it conducts its takeover! you blink and suddenly mint is ALL you’re growing.
I liked the answer and also am commenting cuz she gotta see this, i did the same mistake by growing my strawberries in the same bed with mint, the rest is history...
everytime you're upstairs on the terrace area my anxiety spikes that someone will lose their footing or smthn and fall over the edge bc there's no barrier
Hi Dooby, I suggest put a partition (atleast shoulder height will do) to create a hallway to toilet. It will atleast promote privacy to the toilet user and a bit sanitary to the sitting down diner. 😊
@@AliceBruce6661 looking at the size and way the toilet space is I don't think it would be doable without making it a challenge to enter and leave the toilet sadly
For the people eating on the floor, won't the smell from the bathroom waft into their face if someone goes #2, or they would hear people going to the bathroom peeing or pooping? Maybe that would make someone trying to use the restroom self conscious? Wouldn't it disrupt the dining experience to have ppl going in and out of the bathroom while they're trying to eat?
lol, it definably will. I guess at least she may add some type of room divider so the restroom can only access thru the back where she has the shelf of glasses. That space is not designed to be a restroom so with no exhaust fan it will smell.
BAHAHHAA THATS WHAT I THOUGHTTT omg i cant lol the smell would take me out if im seated on the floor. Geez, she shouldn't let people use that sitting area to dine
I lived in Seoul for over a decade and yes the bathroom might bother customers, but not as much as you’d expect. The smell, especially in the summer, will be TERRIBLE. That area has a terrible sewage system and the smell wafts up all the time. Even when I visited friends that lived in that area on the 3rd floor, they would have a hard time keeping the sewage smell down 🤢 It will be a challenge for sure
It's a nice kitchen for an upscale apartment, but I can tell it would be an absolute pain to work in. There's a reason why most surfaces in a commercial kitchen are stainless steel, it's sturdy and oilproof & waterproof. Even granite or tile would have been better but not by much. That wooden slab will eventually bow and break from a combination of liquids and heat. The mis en place alone would destroy that wood finish. Not to mention the inadequate fresh air and exhaust circulation, you're going to be smoking out guests when you're slammed with orders. There's no bus out area to speak of either, dishwashers will quit after working a weekend. Consulting services from a chef are expensive but so is overhauling your brand new kitchen because it was designed with form over function in mind. These are just a few things you'd pick up if you worked from the bottom up in a commercial kitchen first.
The kitchen and dishwashing area are hardly functional for a residential setting let alone a restaurant. I’m an interior designer and even we need to consult kitchen designers for restaurants
@@yurtmayterm2012 hello! separate note - how did u get into interior design? it’s a field i’m very interested in but wanted to learn more from people actually in the field
If I remember correctly, it actually advised not to grow mint together with other plants since it tends to steal nutrients and water from the other plants
Hey doobie!! Your place looks awesome. One little suggestion: I could see the soil spilling out from the bottom of the beds so I believe there is no barrier between the roof and the raise beds. You can add in the landscape fabric as it will save your roof from all the moisture that’s going be there. It will help you save a lot in the long run.
if im the person eating i'd be stressed af too i wouldnt wanna smell shit bruh.. and we all know restaurant toilets dont always smell the best after guest use lol it's gonna be hell eating on the floor with the smell of toilets hanging over my head
I’ve lived in Seoul for over a decade and no one cares who is outside the door 😂 It’s like an invisibility spell or something. I’d HATE to be at the table outside of the door tho
Looks nice, but wont the wood kitchen be hard to work in? I'd think granite would be easier to work with since you can place items directly on the counter top even when hot. In the dish was area you need a bigger sink and a commercial pre rinse sink mixer. It'll save you a ton of time.
imagine the stains on the wooden countertop after a week...lol this is just functional for heavy duty cooking purpose. Man, I wonder what possessed her to pick wood of all materials?!
This seems more like an extension of a home kitchen for catering events rather than a true restaurant. You’ll have a lot of problems with the dish pit and expediting dishes from your open kitchen.. there’s only one way in to the stove area… what about prep areas before service? Hot window while you prep the rest of your orders for the same table? Your wooden counters will get damaged from rough wear… most commercial kitchens use stainless steel for this reason. What about space for chits? Your dish pit is going to be loud and distributive.. and wet all the time. Gahhh I’m sorry… it just seems like a small gathering space for friends or a catering rental space rather than a public facing restaurant business.
It's perfectly viable as an omakase restaurant, have you ever visited one or worked in one? There are some improvement to be made but I'm sure she'll figure it out considering her partner is a professional chef with actual working experience in europe.
@@divx1001 It's not a omakase restaurant is the thing. And even an Omakase would have the back kitchen where the prep occurs. With this layout, what you see is what you get.
I genuinely wonder if this restaurant is meant to turn any sort of profit. The concept seems more suitable for a tour of pop-up restaurants if profit was a goal. It seems so limited and in opposition to things restaurants need to even stay afloat like increasing foot traffic. there's not even a visible full sized fridge or walk-in freezer. Omakase usually works with renowned chefs and maybe a semi-large food influencer could manage that style but with the price you'd have to charge per person to stay outta the red it better be gourmet food....if this is a passion project meant for experience and not profit that's all well and good but... man is it expensive
Her boyfriend is a professional chef, I'm sure they do have the expertise to pull this off. It could actually be profitable because with this type of restaurant youre not dependent on continuous table turnover but the amount of clients needed to stay afloat. I live in Italy and many restaurants here have this formula and they've been going strong for decades! These places usually accept max 20 clients per service and usually the owners are the cooks living in the same building as the restaurant. It's a perfectly viable restaurant format.
@@divx1001 aren't they literally doomed to lose the lawsuit with the landlord and the business will be shut down anyway? Also, this place looks like it could fit maybe 6 people at a time. Maybe 8. There is no way this is financially viable. This is not in Italy, not sure if you noticed. Italian and Korean food cultures are quite a bit different.
@@ItachiKai yes it can fit max 18 ppl (though who would want to stay in the floor seating area less than 10 feet from a restroom). And yeah even if they manage to make their rent back in profit (highly unlikely), theyre either gonna have to move or shut down after a year because their landlord will absolutely not let them renew their lease. And if they lose the lawsuit which they absolutely will, theyre gonna probably have to pay for damages, legal fees, and whatever else for avoiding their eviction. Theres no happy ending here except for dooby coming from a rich family that pays her rent and having disposable income from youtube. This massive failure that would tank anyone else will probably be nothing for her in the long run
I worry the washing sink isn't large enough. Also, using that little space for both washing and storage of something fragile makes me nervous! Maybe use it for storing liquor and glassware and have a larger sink elsewhere with the dishwasher
Congratulations! I truly wish you nothing but the best and lots and lots of guests. :-) Altough, I have to say I'm quite surprised at how impractical everything is. From the kitchen right at the entrance (with wooden countertops on which you can place nothing hot, a very small kitchen sink, very little space to work on) to the toilet in a very bad location (unhygienic and awkward to use) to the complete lack of separation between guest area and staff area (the cleaning station in the middle of the guest area?) to the impractical placement of the PC in the office (people will have to access their belongings, the PC unit would make more sense next to the window). Personally, I'd put the kitchen in the far back and concentrate the guest area to the front. Also the size of the restaurant is more that of a café (in which your set-up would also work way better btw). I truly hope that I'm 100% wrong and everything turns out to work perfectly for you. But as someone who cooks full meals every single day, I just don't see this working too well. Even for one single person, it's already quite impractical. 😬 I'm sorry to be so cricital here but I'm invested, care about my (far away but nontheless) neighbours and wish for you to succeed in everything that's important to you. These hints might help you to find the source of future problems - just as they would also help me in my profession.
I also thought if the dishwasher is running and the closet it's in is so close to the table, won't the guests sitting there be distracted by the noise? It's a beautiful space but i fully agree with you, it's not very practical 😢
Wow. What an incredible experience we've witnessed over the months of INSANE ups and downs. Wishing you all the best in this exciting chapter of your life, Tina!
I work as restaurant manager (2 floors establishment) and seeing THAT kitchen size, the utilities (u gotta get the jetspray for the sink!) lack of storage…even if you’re going to make it into omakase curated menu thats under reservation basis, this kitchen size is not it. That kitchen size could only serves around 6-8 pax per time tbh. BUT 18 maximum? How many chef gonna be in that kitchen preparing the dishes? Are you seriously gonna put the whole dishwares on top of the the countertop…? What if someone accidentally knocked over the plates/ bowls? The sink isn’t even industrial kitchen friendly….The smells, the oil, not everyone gonna enjoy having a kitchen that bares it all in front of them, what if something went wrong or your chef doesn’t do constant cleaning? 18 paxes maximum still gonna make the kitchen EXTRA EXTRA uncomfortable. We all know you’re going for the omakase vibes but this is seriously not it with your kitchen space. Wish you lotsa luck, Tina.
And the chefs or cooks got no counter space to work. And they need to run around to get dishes and go up and down the stairs to get veggies from the garden. Their Ikea equipments gonna fail in a couple of weeks. She doesnt even have a walkin refrigerator or freezer, where is she putting all of her foods?! She have no idea how to setup a restaurant or run it. This is her little project, a hobbie make it look all cute. She's only doing rsvp and a set menu. She said she's gonna relax and sunbath up on the roof. Hahaha good luck with that. Restaurant is a fast pace environment.
Shes never worked in a real kitchen and it shows, I cant imagine being that out of touch to make a home kitchen for a restaraunt, with that tiny sink???? how is anything supposed to be effectively cooked in here???? this whole thing was a mistake and its going to blow up in her face so bad, I hope everything is settled with her landlord otherwise shes still fucked
@@Js_Son83 not her saying ikea kitchens are sturdy, ikea themselves write in their websites that their products are not even moving out safe. This is literally as you said, a hobby...rich privileged people who havent worked a day in their life in food/drink service see this as a hobby.
1. This is a VERY tight space. How many chefs does she expect to employ? There's not even a full size fridge or freezer and the one that exists is directly behind the oven and stove. Someone constantly kneeling down to take stuff out and put stuff back in in such a tight space is going to increase risk of accidents. Also the poor chef is going to have to constantly kneel and get back up because the storage is all below waist level. One chef for 18 guests in a kitchen of that size is going to be tough unless the menu is highly restricted and portions very small. 2. It's going to be super loud and the fumes will spread everywhere with how close the guests are sitting. 3. If she's keeping the bowls on the counter the chef will have very little counter space AND they'll be seperated across the kitchen. If she plans to put the bowls somewhere else to free up counter space then still it's a safety/hygiene hazard since there is no seperation between the counter and new guests coming in. If guests were eating AT the counter that would be different, but they're not so THERE MUST be a physical barrier there. 4. Please put some barrier on the rooftop garden. That is an accident waiting to happen. Idk what the laws are in Korea regarding this but in Canada and the US, as a restaurant that is a workplace safety hazard and there's no way that would ever pass inspection. 5. The guest washroom is just very poorly placed. People eating will see others opening and closing the washroom and hear the sound of them doing their business and flushing. Between the cooking fumes and noise, there will also be toilet smell. I hope it at least has ventilation. Honestly it would be better if guests used the upstairs washroom instead. 6. Someone said it already but if the place only has 18 guests maximum on a reservation basis to cover your expenses the fee per meal is going to be astronomical. You would need to have a full house every night to make profit. Her rich friends might support it and dine there initially but overtime I hope she's researched the surrounding clientele well because it doesn't look like an upscale area nor does it have heavy foot traffic. Doobs seems more invested in the decor and interior design than the actual business. Her boyfriend seems like he's just humoring her and isn't interested in anything long term if I'm going to be honest.
Hi mommy dooby, don't forget to put signs all over the place like where the toilet is, the shoe rack etc. so it's helpful for customers to just do things themselves and not ask you guys everything
It’s clear she’s never worked a day in horeca before. Because 18 pax, that dishwashing station, that kitchen, the choice of kitchen materials, the lay out. I appreciate her optimism, but this is a shit show waiting to happen. The learning curve is going to have to be STEEP.
I'm glad someone said it. IKEA tabletops really? Just to mention a few things: This layout may work for restaurants expecting a smaller crowd for lunch/dinner service. I don't see how she will be able to keep things clean either. Additionally, the sinks look so tiny and they do not have the nozzle attachment where you can bring it out. This seems more like a homestyle cafe than anything. I hope she figures it out one way or another. This is just a disaster waiting to happen.
I used to support her but she literally hasn’t taken any legal advice, has clearly never worked in an actual kitchen (probably not even customer service), proceeded to build when she was literally about to lose custody over the property, and now her entire restaurant is designed so poorly that it’s not gonna work out the way she wants it to. She’ll hit another road block and then cry over the fact that nothing went her way when she literally destroyed her own dream
@@Kendrickjohnson-p1v Have you? You don’t have to own a restaurant to know how a kitchen should properly function, Dooby never worked in a kitchen let alone a food job so this is why her restaurant is so poorly laid out
As someone that has worked in a kitchen , that cleaning station would make me walk out! Space is non existent. Garbage area for food and waste? spraying down dishes and pots/pans, where?
people around the world cook in all sorts of situations and make it work. two of the kitchens i have worked in were easily this small and all have had some area or another that was a squeeze and not ideal. we work around it… people are adaptable, have a little faith
There are more small, compact commercial kitchens in metropolitan area in Asia. It certainly requires agility and awareness of surroundings and no room for mistakes or there'll be a terrible traffic jam in the kitchen.
Agreed. With pots, pans, plates, bowls, boards etc - that machine will be running through out service. That small area will be one steamed up sauna. There is no room for trash, og dirty dishes. And the sink is... kinda useless Other than that, the place looks great! Really cool space! Impressive :)
Wow!!! The space is beautiful! I'm honestly so happy for you Tina. I'm just worried that clumsy customers might accidentally knock over the glassware with their purses or jackets. I know summer shouldn't be an issue but perhaps consider installing a wardrobe or coat hooks for colder seasons. Also please consider installing railings on your terrace for safety reasons!!
As someone who is planning to open up his own restaurant, I’ve watched all these build outs that you’ve done and got a good perspective of what to expect ahead.. glad it’s finally done but not over. Can’t wait to see the operational vids. Thank you
Yeah this person has zero idea what they're doing. Just a youtuber with too much disposable income to try and do silly projects like this. Definitely wouldn't use this as any indicator of anything tbh.
i would reverse the bathroom door so when people use it it does not open right in the face of those 4 people that are sitting there. love the place ! great job
I love it so much!!! I am so glad you’re thinking of the sustainability of your business, to limiting food waste and to growing your own food. Makes my sustainability studies heart happy🥹❤️
Indeed they are, contra the haters. Curious to see what part Kevin’s culinary experience will contribute to the menu creation or will it be strictly Korean based.
Is the restaurant going to be accessible friendly? Maybe add a detachable ramp for those few small steps at the front so you can accommodate those with special needs
I'm sure you will learn things as you start using the space. I got a bit anxious seeing the glassware on the shelves without a lip or edge guard. Perhaps there is one there and I didn't see it. I work in wine and breaking glasses is something I always try to avoid.
I am so proud of you, only a year old doobie here but Ive been following and watching your vids and stories since i resigned from my 10 year job. You give me that courage, that i can also move forward from whatever crap happens. Seeing your own restaurant is so encouraging, and even if we dont know each other there's that positivity I get from you. Thank you! Looking forward to seeing you fulfill your dreams!
That is the perfect kitchen for making tacos or some chopped salad!! Wood Countertops huh? from IKEA that stuff will not last for more than a month, IKEA is great for light use, not commercial scale.
It's aesthetic and cute but not practical at all. It's more of a home kitchen rather than a restaurant. Only one range is not practical at all. The dish pit looks very uncomfortable to work in.Its not only plates being washed. It's plates,glasses,silverware, wine glasses,pans, cooking utensils, side plates, saucers, etc. No sanitary sink and only one dish rack to clean is inconvenient. It'll take a long time to get clean plates out. And closing will be hell. The dishwasher is the backbone of a restaurant. And only designating that small room for them isn't very respectful. That room will be wet,smelly,hot,and unsanitary very fast. Not to mention the difficulty cleaning that little space. Mold growning in those little drawers will be hard to prevent.There's no counter space to do prep either. The smoke and steam of the kitchen isn't very guest friendly in my opinion. As a former dishwasher,prep cook, busser, server and current cook I can tell you this would be an extremely impractical place to work. Stainless steal may not look as nice but it's way easier to keep sanitary. Same with any hot windows for keeping food/plates hot while waiting of servers. No one likes a cold plate. There needs to be more space of the cooks. This industry is already stressful, having uncomfortable and an unpractical environment will stress your staff out. Staff needs space. Staff can't use the bathroom in a timely manner. It may be cute but for the staff it will be a stressful hell. You've worked very hard on the interior and it looks beautiful! But overall I you need experience in restaurants especially back of the house. Nevertheless I hope you succeed!
i Love it!! But in all honesty and obviously no hate, i dont know if in a fully seated night that kitchen can handle all the cooking needed, im honestly very excited to see how it goes! All the luck to you guys :)
We call it Mise en place. As long as you have everything in order and prepared ahead of time there should be no problem. Could be a 3 man kitchen, with 2 cooks and an expo or 1 cook and an expo. I can see this kitchen running effectively. Coming from someone who works in the industry ofc
I really love the idea and the vision but I’m curious how y’all are going to be able to work in that super small kitchen, especially if you have multiple people working there at once. I really do hope it works out though!
No storage room? Seems more like a content creator hub than an actual restaurant... Like, smth I would design as my 'dream restaurant' as a kid. Idk, the dirty kitchen is too cramped for a place that most def gonna be chaotic in a normal everyday dining scenario. The restroom is too open, definitely put a partition at least. The 'office' is unnecessarily huge as well... Wasted space tbh. Plus, the 'garden' feels kinda dangerous w those tables. Other than that, the overall design is ok. The 'transformation' is definitely apparent. Good luck! Wish you and your business the best in the future.
The wine and glass racks should not be placed next to the dishwasher as the steam will overwhelm the wares...........I once worked in the kitchen myself
Love the tour. its looking good and i cant wait to see the food you make. A few things i noticed and wanted to point out. That room with the dishwasher is gonna get VERY hot without ventilation, something to think about. Also, if the roof can handle the weight, you should look at doing hydroponics, especially for the lettuce and herbs as they will grow a lot faster in hydroponics and lastly, that roof needs to be fenced, no question about it, someone crouching over tending to plants and they trip back and fall 2-3 stories to the ground, you are gonna have a law suit on your hands, i would, if you haven't already, look at getting that fences asap.
@@A5KobeWagyu maybe she just wants to spread out the info in the videos , like tv episodes where they have the cliff hangers so you’ll come back next week to watch 😜
@@rebeccaastle7237 LoL yep and I'm darn curious enough to watch. Because... if we don't know much and she's THIS far ahead, we're that much more curious...
@@A5KobeWagyu I think it's just not for us to know. She initially showcased her troubles to be transparent but then later when it started to get more messy, she deleted many of the videos relating to the landlord I'm probably legal and privacy reasons. I assume she'll want to keep it that way, because honestly some things are just better left to be taken care of in private.
is this supposed to be a home kitchen or restaurant kitchen?!?!?! Sorry Tina this kitchen set-up is does NOT cut it in terms of utility and functionality. It's way too small, the sink is tiny and it's not even big enough to wash dishes or food simultaneously/separately... If you're going to cook many different things at the same time don't you think you'll need at least 2 or 3 big functional sinks for different tasks at the same time? Is this going to be a 1-man show? Just 1 person in the kitchen? It is not conducive because space is too small to fit more than 1 chef. Also, why are all the dishes displayed on the countertop? Can be more efficient with the space by placing them in proper storage, to maximize use of the countertop. I think this kitchen space is badly designed for its purpose. You may wish to consider expanding the necessary functions to suit your restaurant's scale and needs.
Just curious, how will that produce be enough for more than just a week of cooking? hmm maybe you will have seperate menus, one with ur own produce and one with store brought? just make sure to not advertize it as only self grown produce, if it's not!
Im sure she’s handling it privately since she removed those videos from the public. Pretty sure she doesn’t need her viewer’s input on her legal dispute with her landlord.
@@Lulu-qt5vl Then why did she upload it in the first place? That video randomly got pushed to me so I learned about this girl, and she was getting pretty much no supports in that video. Fast forward a few weeks, I get recommended this video today and I swear I've seen her before and I remember she's the girl who fucked over her landlord, but can't find that video. Now it just looks like she deleted it to save face after she realized how blatantly self righteous and out of touch reality she was in that video lmao.
@@whdgk95 she posted a series of videos that showed the on-going progress of her renovation project. The dispute with the landlord came up later in the series (obviously she can’t predict every issue that pops up during a construction and a restaurant opening). She uploaded the video because she clearly wanted to be transparent with her viewers about the progress of the restaurant. Why she took it down I have no idea cuz I’m obviously not her. Maybe it’s still an ongoing legal battle so she took it down to keep it private and protect herself. Maybe they settled and the landlord requested to have the video taken down so there isn’t visual documentation of the landlord fucking her over. Her legal matters is for her to deal with, just let it die.
@@Lulu-qt5vl "Her legal matters is for her to deal with, just let it die," well her entire life is for her to deal with, but she makes content out of it for people online to consume, so here I am. If it was truly for just herself to consume, she should have never posted it in the first place LMAO. I'm so frustrated with my generation that's so easily impressed and put these clowns on a pedestal. They're airing out their personal lives for clout and money, what's admirable here?
@@whdgk95 I don’t know what to tell ya, but keep spewing your frustrations against your “generation” on her video. Your comments literally helps her video stay relevant to the algorithm lol
I’ve only been watching your content for around a month but I’ve been having really bad anxiety attacks lately and your videos help me feel better when I need to distract myself not to be too personal but I love u
Looks fantastic, but it looks like you haven't put any thought into acoustics. Put some panels in to dampen noise when the house is full and the kitchen is at full throttle. The customers will feel more at ease, will stay longer and spend more.
This is so exciting!! For someone who’s been following you since the beginning, this is making me teary eyed 😭 hopefully i get to visit your restaurant when i visit korea! Also maybe adding a plant tower somewhere would be a nice touch to your garden!
dooby you should print and frame the image of the "kepp going" graffity and hang it in the same door. simbolic and cute. its increible all you've done. i really really admire you and feel inspired by you
I'm wondering how is it going to work with the supply of homegrown vegetables/herbs? Based on what she's showing, in a only a few shifts they will be all used and then what🤔?
Coming from a person with 0 design skills or anything so take it with a grain of salt but I think a slight separation between dining and kitchen could be needed. Not necessarily a wall but I think very simple hanging stuff could provide enough cover to feel like it's more separated. You already said that you want it to feel like people are stepping into your home so it could go against that aesthetic a little. But try it out, could be nice could more worse who knows
Why is the kitchen in front of the door, where do you expect to wash all those dishes, how many chefs will there be considering 1-2 people can fit in there, the guest washroom is insanely small and 1 person at a time seems unrealistic.
um two people can EASILY cook for a restaurant with only 18 covers. the kitchen is up front because of natura light for filming. and why criticize the size/attributes of the space? it’s the space she could find and afford, it’ll work as well as it works and that’s that
I’m surprised there are no comments about the choice to have an open kitchen in such a small area with no dividers or separation between the guest and staff area whatsoever. It would be distracting for guests and for the chefs due to noise, smells and people constantly walking in through the entrance. Not to mention when the weather gets colder and theres a cold breeze into the kitchen area everytime someone walks into the restaurant? The layout seems impractical IMO but I wish you the best dooby and im excited to see what you have in store for your menu!
@@mir42301 A business either works or it doesn't. 60% of new restaurants fail in their first year and 80% after 5 years. The statistics in Korea might be a little different but not far off. If anything the critical comments here are helping her but I don't think she's reading them. This entire project displays poor planning.
You should put staff only sign on the door. Also a bathroom sign as well as a partition, its pretty gross how the door is right by where people sit/eat🫠
i’d recommend some heat lamps over the pass so when plating, your food and plates stay warm, especially if doing intricate tasting menus. restaurant is beautiful though!
Even if she won the lawsuit, can’t the landlord still evict her after a year? Or is the case still ongoing and she just went ahead with finishing Reno?
i have a feeling she's not going to address the legal situation any time soon. also I'm really sus about how quickly the place has been done up in just a month. something isn't adding up.
Hi Tina! I might not be credible enough to make a comment like this. Though I have worked at a cafe before. But, the organization of the restaurant kinda throws me off a bit x__x Just imagining how the workflow will be. But maybe you have already gotten expert advice from your architect. Plus, Kevin is a chef :) Congratulations! So happy you made your dream into a reality. I hope it works well!! Will drop by when I get to visit Korea again ^_^
WOW, congrats to you and the team! the space looks amazing and i love the details-especially the fact that you've chosen korean pottery and the second hand tableware as well as the toilet door knob! can't wait to experience the place and the food in real life soon hopefully 🌱
Wheelchair disable people can't go to this restaurant. No ramps. And they can't fit inside the small bathroom. BTW, don't restaurants require 3 compartment sinks, and hand sinks?
6:20 i would be very uncomfortable if i had to sit on that table and/or use that restroom imagine doing number 2 in there knowing that on the other side of that thin wall/door are people having their dinner...hearing you farting or even the plop sound when the poop hits the water, fuck me please no omg and don't forget the smell that could come out of that bathroom
I think a cushion on the balcony with a small wood table and some string lights would he nice, but that might just be me projecting my cozy bay window fantasy onto it 🧍🏾♀️
The place looks AMAZING! I'll love to see the comeback of the "keep going" sign in another font style, from the kinda street style font to a more reformed and classy font style to kinda feel the upgrade that you did to that awesome place!
AS AN ARCHITECT STUDENT, I SCREAMED I FELT LIKE THE SPACE ORGANIZATION IS WELL VERY MUCH BUTCHERED. THE POTENTIAL OF THOSE FENESTRATIONS ISN'T WELL USED IN THIS SENSE AND THE KITCHEN MY GOSH PLEASE FIX IT. AND THAT EXHAUST FAN USES A DIFFERENT DESIGN, AND THE WALL LAMPS WHAT ARE THOSE? USE A PAINTING OR SOMETHING IT'S TOO SMALL FOR THE WALL AND GIVES TOO LITTLE LUMENS FOR THE ROOM. AND THE FLOOR-TO-CEILING HEIGHT OF THE ELEVATED PLATFORM, IT'S TOO CRAMP, TO BE HONEST. WELL, I JUST REACTED WITH ALL HONESTY NO HARD FEELINGS MY PROFESSORS WOULD BUTCHER THIS PLACE IF THEY SAW THIS. BUT YEAH, JUST MY HONEST OPINION AFTER WATCHING THIS.🕵♀🕵♀🕵♀🗣🗣🗣
As a fan and future patron, I would love to see more Doobyverse-themed embellishments in the restaurant. Don’t be afraid to add your personal touch in the art, lighting, and decor of the place. I’m visualizing green aprons, neon signs, photographed stills from your most iconic videos, maybe even a Cornell garden gnome… best wishes to you and the team!
Hey Doody If your seedlings are closer to the light you will get stronger stems. You should elevate the plants then gradually lower them to where they are as they get taller & stronger. 8:03
this stressed me out so bad 😅 yeah ur gonna struggle but let's see imo just the building was a mistake if you wanted an office that bad, but proper kitchen should've been in the room with the bathroom,have guests go upstairs so it doesn't smell. Far bigger and you only have one table there anyway. As a customer I just wouldn't enjoy sitting right next to a toilet especially when I pay a lot.
I think she’ll most likely wait until the dinner is complete before using the washer. When restaurants have fixed courses the usually have an approximate start and end time. Most diners will probably leave around the same time and they can clean the whole space at once rather than some dishes here and there
I'm glad she took down the videos where she talked about her legal case being sued because gurl that was NOT IT 🙃 I wonder if he's still gonna be her landlord when she opens the restaurant?? I also don't know if a lot of chefs could fit that kitchen 😮 Either way best of luck Tina!
hey doobies
She a go den.
Keep the fascinating garden updates coming for your horticulturist doobies. 😅
Congratulations! You have done it! I'm looking forward to seeing what's next 😁👍
looks amazing
I know your parents are a little upset but I can assure you that one day and I'm sure in the coming days they will come to your restaurant and even if they don't in any case they are already proud of you as you have really done so much harder work in making this happen 💪 stay strong lots of love from India i hope you prepare indian cuisine also 🇮🇳 . Great success to you and Kevin along with your team so happy to see you 😊
only thing missing is a nozzle+hose attachment in the dish pit! it's so crucial and efficient for spraying down greasy pans/plates prior to going into the 3 in 1 washer!
It's a little hard to tell in the video but the dish pit also looks quite small. The low service rate should keep it manageable, but I imagine busy days would get quite cramped in there.
@@isaacgates5859 yeah the other oversight imo is that the dish pit counter/storage is smaller than the racks that are going to go into the 3in1 washer which means that food/water/soap is going to drip all over the edge and more than likely inside the drawers as well as all over the floor.
YES. at my work place it makes washing dishes SO much easier and faster.
@ANIMALFRIES Actually I was thinking, as long as their dish output stays low it shouldn't be too hard to handle. They can leave the dish rack in the dishwasher and just load straight onto it in there. Then that little counter space can be used to organize dirty dishes. It isn't exactly optimal, but should be functional enough.
the table is next to the washing area too and it would be loud.
I love this but I had to comment on the mint in the garden bed. PLEASE TAKE IT OUT!! Mint is super invasive and will take over the whole bed, choking out the other plants. To prevent this, mint should be grown in its own pot
usually i think people giving “advice” on this channel should probably pipe down and accept that she’s gonna do things her own way and find out what works for her… BUT… this one piece of advice is right on!!! segregate that mint before it conducts its takeover! you blink and suddenly mint is ALL you’re growing.
I 2nd this. The others wont survive. And it happens FAST!!!!
something about mint
this is absolutely sound advice.
I liked the answer and also am commenting cuz she gotta see this, i did the same mistake by growing my strawberries in the same bed with mint, the rest is history...
everytime you're upstairs on the terrace area my anxiety spikes that someone will lose their footing or smthn and fall over the edge bc there's no barrier
Someone as clumsy as me.
I can be a danger to myself 😅
Hi Dooby, I suggest put a partition (atleast shoulder height will do) to create a hallway to toilet. It will atleast promote privacy to the toilet user and a bit sanitary to the sitting down diner. 😊
I agree
I was wondering about this . The door to the toilet opening right next to the table there..
Absolutely
Also, if they can, they should change the way the door opens to make it away from the table, not towards it
@@AliceBruce6661 looking at the size and way the toilet space is I don't think it would be doable without making it a challenge to enter and leave the toilet sadly
For the people eating on the floor, won't the smell from the bathroom waft into their face if someone goes #2, or they would hear people going to the bathroom peeing or pooping? Maybe that would make someone trying to use the restroom self conscious? Wouldn't it disrupt the dining experience to have ppl going in and out of the bathroom while they're trying to eat?
lol, it definably will. I guess at least she may add some type of room divider so the restroom can only access thru the back where she has the shelf of glasses. That space is not designed to be a restroom so with no exhaust fan it will smell.
BAHAHHAA THATS WHAT I THOUGHTTT omg i cant lol the smell would take me out if im seated on the floor. Geez, she shouldn't let people use that sitting area to dine
i was just about to comment that, i would never dare to do #1 or 2 as people would definitely hear/smell it.
I lived in Seoul for over a decade and yes the bathroom might bother customers, but not as much as you’d expect. The smell, especially in the summer, will be TERRIBLE. That area has a terrible sewage system and the smell wafts up all the time. Even when I visited friends that lived in that area on the 3rd floor, they would have a hard time keeping the sewage smell down 🤢 It will be a challenge for sure
@@UnicornsPoopRainbows what?!?! omg.. which area is this btw?
It's a nice kitchen for an upscale apartment, but I can tell it would be an absolute pain to work in. There's a reason why most surfaces in a commercial kitchen are stainless steel, it's sturdy and oilproof & waterproof. Even granite or tile would have been better but not by much. That wooden slab will eventually bow and break from a combination of liquids and heat. The mis en place alone would destroy that wood finish. Not to mention the inadequate fresh air and exhaust circulation, you're going to be smoking out guests when you're slammed with orders. There's no bus out area to speak of either, dishwashers will quit after working a weekend.
Consulting services from a chef are expensive but so is overhauling your brand new kitchen because it was designed with form over function in mind. These are just a few things you'd pick up if you worked from the bottom up in a commercial kitchen first.
it's quite scary how clueless she is
The kitchen and dishwashing area are hardly functional for a residential setting let alone a restaurant. I’m an interior designer and even we need to consult kitchen designers for restaurants
@@yurtmayterm2012 hello! separate note - how did u get into interior design? it’s a field i’m very interested in but wanted to learn more from people actually in the field
Great tips
as a former dishwasher, please add the nozzle+hose attachment to the sink area! (as mentioned by ANIMALFRIES)
U say it as if being a dishwasher is a serious career lol
@@Nezumi99 But it's still a job, tf
If I remember correctly, it actually advised not to grow mint together with other plants since it tends to steal nutrients and water from the other plants
And it will overtake *everything* and is very invasive
Imagine opening a restaurant and not even knowing that 😭
@@hashtagmate lmao
She's clearly learning on the go
@@hashtagmate Her business will fail within the first week.
Hey doobie!! Your place looks awesome. One little suggestion: I could see the soil spilling out from the bottom of the beds so I believe there is no barrier between the roof and the raise beds. You can add in the landscape fabric as it will save your roof from all the moisture that’s going be there. It will help you save a lot in the long run.
the poor person using the toilet will feel so stressed with people just outside eating
Totally and its also uncomfortable for the people sitting right next to the toilet.
exactly thats the worst possible placement for a toilet
if im the person eating i'd be stressed af too i wouldnt wanna smell shit bruh.. and we all know restaurant toilets dont always smell the best after guest use lol it's gonna be hell eating on the floor with the smell of toilets hanging over my head
I’ve lived in Seoul for over a decade and no one cares who is outside the door 😂 It’s like an invisibility spell or something. I’d HATE to be at the table outside of the door tho
Looks nice, but wont the wood kitchen be hard to work in? I'd think granite would be easier to work with since you can place items directly on the counter top even when hot. In the dish was area you need a bigger sink and a commercial pre rinse sink mixer. It'll save you a ton of time.
real commercial kitchens have stainless steel countertops for cleanliness, this girl is so out of touch and her project here is doomed to fail
And is it to code? For sanitary purposes most restaurant kitchens are made of stainless steel.
imagine the stains on the wooden countertop after a week...lol this is just functional for heavy duty cooking purpose. Man, I wonder what possessed her to pick wood of all materials?!
@@megigrace Korean restaurants would shock you. They have very different building code and sanitary code standards than the US.
This seems more like an extension of a home kitchen for catering events rather than a true restaurant. You’ll have a lot of problems with the dish pit and expediting dishes from your open kitchen.. there’s only one way in to the stove area… what about prep areas before service? Hot window while you prep the rest of your orders for the same table? Your wooden counters will get damaged from rough wear… most commercial kitchens use stainless steel for this reason. What about space for chits? Your dish pit is going to be loud and distributive.. and wet all the time. Gahhh I’m sorry… it just seems like a small gathering space for friends or a catering rental space rather than a public facing restaurant business.
It's perfectly viable as an omakase restaurant, have you ever visited one or worked in one? There are some improvement to be made but I'm sure she'll figure it out considering her partner is a professional chef with actual working experience in europe.
@@zainarif5767 Also, in a country he isn't from that speaks a language he doesn't understand? Yeah. Good luck.
@@divx1001 It's not a omakase restaurant is the thing. And even an Omakase would have the back kitchen where the prep occurs. With this layout, what you see is what you get.
I genuinely wonder if this restaurant is meant to turn any sort of profit. The concept seems more suitable for a tour of pop-up restaurants if profit was a goal. It seems so limited and in opposition to things restaurants need to even stay afloat like increasing foot traffic. there's not even a visible full sized fridge or walk-in freezer. Omakase usually works with renowned chefs and maybe a semi-large food influencer could manage that style but with the price you'd have to charge per person to stay outta the red it better be gourmet food....if this is a passion project meant for experience and not profit that's all well and good but... man is it expensive
Her boyfriend is a professional chef, I'm sure they do have the expertise to pull this off. It could actually be profitable because with this type of restaurant youre not dependent on continuous table turnover but the amount of clients needed to stay afloat. I live in Italy and many restaurants here have this formula and they've been going strong for decades! These places usually accept max 20 clients per service and usually the owners are the cooks living in the same building as the restaurant. It's a perfectly viable restaurant format.
@@divx1001 aren't they literally doomed to lose the lawsuit with the landlord and the business will be shut down anyway? Also, this place looks like it could fit maybe 6 people at a time. Maybe 8. There is no way this is financially viable. This is not in Italy, not sure if you noticed. Italian and Korean food cultures are quite a bit different.
They are only open Thursday - Saturday so I think they planned to use the place as an office for their YT
@@ItachiKai yes it can fit max 18 ppl (though who would want to stay in the floor seating area less than 10 feet from a restroom). And yeah even if they manage to make their rent back in profit (highly unlikely), theyre either gonna have to move or shut down after a year because their landlord will absolutely not let them renew their lease. And if they lose the lawsuit which they absolutely will, theyre gonna probably have to pay for damages, legal fees, and whatever else for avoiding their eviction. Theres no happy ending here except for dooby coming from a rich family that pays her rent and having disposable income from youtube. This massive failure that would tank anyone else will probably be nothing for her in the long run
I worry the washing sink isn't large enough. Also, using that little space for both washing and storage of something fragile makes me nervous! Maybe use it for storing liquor and glassware and have a larger sink elsewhere with the dishwasher
Congratulations! I truly wish you nothing but the best and lots and lots of guests. :-)
Altough, I have to say I'm quite surprised at how impractical everything is. From the kitchen right at the entrance (with wooden countertops on which you can place nothing hot, a very small kitchen sink, very little space to work on) to the toilet in a very bad location (unhygienic and awkward to use) to the complete lack of separation between guest area and staff area (the cleaning station in the middle of the guest area?) to the impractical placement of the PC in the office (people will have to access their belongings, the PC unit would make more sense next to the window).
Personally, I'd put the kitchen in the far back and concentrate the guest area to the front. Also the size of the restaurant is more that of a café (in which your set-up would also work way better btw).
I truly hope that I'm 100% wrong and everything turns out to work perfectly for you. But as someone who cooks full meals every single day, I just don't see this working too well. Even for one single person, it's already quite impractical. 😬
I'm sorry to be so cricital here but I'm invested, care about my (far away but nontheless) neighbours and wish for you to succeed in everything that's important to you. These hints might help you to find the source of future problems - just as they would also help me in my profession.
no, you're not wrong, it's awfully designed for functionally
Same thoughts. Layout of it is not for heavy cooking.
I also thought if the dishwasher is running and the closet it's in is so close to the table, won't the guests sitting there be distracted by the noise? It's a beautiful space but i fully agree with you, it's not very practical 😢
You're right. This business will be dead in the water in no time at all.
You are the sweetest😊
Wow. What an incredible experience we've witnessed over the months of INSANE ups and downs. Wishing you all the best in this exciting chapter of your life, Tina!
I work as restaurant manager (2 floors establishment) and seeing THAT kitchen size, the utilities (u gotta get the jetspray for the sink!) lack of storage…even if you’re going to make it into omakase curated menu thats under reservation basis, this kitchen size is not it. That kitchen size could only serves around 6-8 pax per time tbh. BUT 18 maximum? How many chef gonna be in that kitchen preparing the dishes? Are you seriously gonna put the whole dishwares on top of the the countertop…? What if someone accidentally knocked over the plates/ bowls? The sink isn’t even industrial kitchen friendly….The smells, the oil, not everyone gonna enjoy having a kitchen that bares it all in front of them, what if something went wrong or your chef doesn’t do constant cleaning? 18 paxes maximum still gonna make the kitchen EXTRA EXTRA uncomfortable. We all know you’re going for the omakase vibes but this is seriously not it with your kitchen space. Wish you lotsa luck, Tina.
And the chefs or cooks got no counter space to work. And they need to run around to get dishes and go up and down the stairs to get veggies from the garden. Their Ikea equipments gonna fail in a couple of weeks. She doesnt even have a walkin refrigerator or freezer, where is she putting all of her foods?! She have no idea how to setup a restaurant or run it. This is her little project, a hobbie make it look all cute. She's only doing rsvp and a set menu. She said she's gonna relax and sunbath up on the roof. Hahaha good luck with that. Restaurant is a fast pace environment.
The kitchen size is really too small. Two chefs max, and it's going to be frustrating working on that small counter space.
Shes never worked in a real kitchen and it shows, I cant imagine being that out of touch to make a home kitchen for a restaraunt, with that tiny sink???? how is anything supposed to be effectively cooked in here???? this whole thing was a mistake and its going to blow up in her face so bad, I hope everything is settled with her landlord otherwise shes still fucked
@@Js_Son83 not her saying ikea kitchens are sturdy, ikea themselves write in their websites that their products are not even moving out safe. This is literally as you said, a hobby...rich privileged people who havent worked a day in their life in food/drink service see this as a hobby.
Isn't it required to be made of stainless steel also? For sanitation, the wood countertop is going to catch all sorts of bacteria
It looks gorgeous! Definitely worth all the hard work, the white exterior really makes it pop and the inside looks so cozy
me when I lie.
Looks aesthetically nice but I'm terrified of the dish washing situation for this place.
1. This is a VERY tight space. How many chefs does she expect to employ? There's not even a full size fridge or freezer and the one that exists is directly behind the oven and stove. Someone constantly kneeling down to take stuff out and put stuff back in in such a tight space is going to increase risk of accidents. Also the poor chef is going to have to constantly kneel and get back up because the storage is all below waist level. One chef for 18 guests in a kitchen of that size is going to be tough unless the menu is highly restricted and portions very small.
2. It's going to be super loud and the fumes will spread everywhere with how close the guests are sitting.
3. If she's keeping the bowls on the counter the chef will have very little counter space AND they'll be seperated across the kitchen. If she plans to put the bowls somewhere else to free up counter space then still it's a safety/hygiene hazard since there is no seperation between the counter and new guests coming in. If guests were eating AT the counter that would be different, but they're not so THERE MUST be a physical barrier there.
4. Please put some barrier on the rooftop garden. That is an accident waiting to happen. Idk what the laws are in Korea regarding this but in Canada and the US, as a restaurant that is a workplace safety hazard and there's no way that would ever pass inspection.
5. The guest washroom is just very poorly placed. People eating will see others opening and closing the washroom and hear the sound of them doing their business and flushing. Between the cooking fumes and noise, there will also be toilet smell. I hope it at least has ventilation. Honestly it would be better if guests used the upstairs washroom instead.
6. Someone said it already but if the place only has 18 guests maximum on a reservation basis to cover your expenses the fee per meal is going to be astronomical. You would need to have a full house every night to make profit. Her rich friends might support it and dine there initially but overtime I hope she's researched the surrounding clientele well because it doesn't look like an upscale area nor does it have heavy foot traffic.
Doobs seems more invested in the decor and interior design than the actual business. Her boyfriend seems like he's just humoring her and isn't interested in anything long term if I'm going to be honest.
I can certainly tell this is not a chef’s dream project. 😂😂
omg it looks so beautiful tina
Woah I love you- ❤
Ok Amanda
Agree! Adore the aesthetic, great job transforming it from the state you found it in Tina!
AMANDA?!?!?
It does! ❤❤
Hi mommy dooby, don't forget to put signs all over the place like where the toilet is, the shoe rack etc. so it's helpful for customers to just do things themselves and not ask you guys everything
All the hard work coming together and I love to see it!❤
The plants in the planter boxes are growing very well and green 🥬🥬☘☘🌱🌱🪴🪴
It's all coming together! Mhm!
I'm not sitting next to that washroom lol, that's way too close to that door opening and ruining my meal.
That's what I'm thinking!! There's no way they'd be able to run it while people are eating there
It’s clear she’s never worked a day in horeca before. Because 18 pax, that dishwashing station, that kitchen, the choice of kitchen materials, the lay out. I appreciate her optimism, but this is a shit show waiting to happen. The learning curve is going to have to be STEEP.
At least it will make entertaining TH-cam content
I wish I knew what horeca was. It sounds so mysterious and whimsical
@@FoodforThought12345678dsds I had to look it up. HOtels. REstaurants. CAtering.
My thoughts exactly when I watched this 😅 I really hope everything works out, but the layout is just… quite unrealistic
I'm glad someone said it. IKEA tabletops really? Just to mention a few things: This layout may work for restaurants expecting a smaller crowd for lunch/dinner service. I don't see how she will be able to keep things clean either. Additionally, the sinks look so tiny and they do not have the nozzle attachment where you can bring it out. This seems more like a homestyle cafe than anything. I hope she figures it out one way or another. This is just a disaster waiting to happen.
none of this seems well planned out- honestly speechless
It wasn’t. She’s just a clueless rich TH-camr with no experience.
I used to support her but she literally hasn’t taken any legal advice, has clearly never worked in an actual kitchen (probably not even customer service), proceeded to build when she was literally about to lose custody over the property, and now her entire restaurant is designed so poorly that it’s not gonna work out the way she wants it to. She’ll hit another road block and then cry over the fact that nothing went her way when she literally destroyed her own dream
I agree, I'm curious did she win the court?
and you have a restaurant?
@@Kendrickjohnson-p1v Have you? You don’t have to own a restaurant to know how a kitchen should properly function, Dooby never worked in a kitchen let alone a food job so this is why her restaurant is so poorly laid out
As someone that has worked in a kitchen , that cleaning station would make me walk out!
Space is non existent. Garbage area for food and waste? spraying down dishes and pots/pans, where?
I would never wish for someone to work in this small space and wash dishes 😢
people around the world cook in all sorts of situations and make it work. two of the kitchens i have worked in were easily this small and all have had some area or another that was a squeeze and not ideal. we work around it… people are adaptable, have a little faith
There are more small, compact commercial kitchens in metropolitan area in Asia. It certainly requires agility and awareness of surroundings and no room for mistakes or there'll be a terrible traffic jam in the kitchen.
i have never worked in a restaurant and thought the exact same thing
Agreed. With pots, pans, plates, bowls, boards etc - that machine will be running through out service. That small area will be one steamed up sauna. There is no room for trash, og dirty dishes. And the sink is... kinda useless
Other than that, the place looks great! Really cool space! Impressive :)
It absolutely looks like a home! The multi-tiered flooring creates such cozy whimsy and I love how much you focused on opening the space up.
❤7❤❤h❤hn❤nj❤ 8😊😊😊😊😊😊😊uiòn .😊mjq😊qqpq¹qqqqq😊😂l
Wow!!! The space is beautiful! I'm honestly so happy for you Tina. I'm just worried that clumsy customers might accidentally knock over the glassware with their purses or jackets. I know summer shouldn't be an issue but perhaps consider installing a wardrobe or coat hooks for colder seasons. Also please consider installing railings on your terrace for safety reasons!!
We love to see it coming together dooby lots of love ❤️
A safety railing would be nice on the rooftop too, Tina. Best of luck on your upcoming business
Some Hollandar fittings and some pipe would be nice.
lol i felt so uncomfortable watching her squat by the plants right beside the edge....
yes please! the roof made me very nervous
As someone who is planning to open up his own restaurant, I’ve watched all these build outs that you’ve done and got a good perspective of what to expect ahead.. glad it’s finally done but not over. Can’t wait to see the operational vids. Thank you
Good luck with yours!
@@briliz thanks.. improbably gonna need more than luck😂😂😂
Wow congratulations to you too!
Yeah this person has zero idea what they're doing. Just a youtuber with too much disposable income to try and do silly projects like this. Definitely wouldn't use this as any indicator of anything tbh.
please do not use this as inspiration, from someone who has actually worked in restaurants this is NOT it
i would reverse the bathroom door so when people use it it does not open right in the face of those 4 people that are sitting there. love the place ! great job
I love it so much!!! I am so glad you’re thinking of the sustainability of your business, to limiting food waste and to growing your own food. Makes my sustainability studies heart happy🥹❤️
If you're using the bathroom at the seated floor area, guests won't have their shoes because they're stored in the cabinet prior to seating.
I don’t think I can tolerate going into the bathroom without any shoes on, maybe a pair of slippers is offered at the bathroom door?!
@@Lea-SHSUM even that is not very sanitary, you should change the slippers for each gest, which is very expensive
@@Lea-SHSUM you don't wont strangers urine and spit soaked into your socks?
@@Ahmed-mz7xo they can wear socks maybe?
So in Korea we often use slippers for bathrooms at restaurants ;)
Plans are developing wonderfully. It is such a joyous feeling watching your dreams manifest to fruition. 😅
Indeed they are, contra the haters. Curious to see what part Kevin’s culinary experience will contribute to the menu creation or will it be strictly Korean based.
Is the restaurant going to be accessible friendly? Maybe add a detachable ramp for those few small steps at the front so you can accommodate those with special needs
I'm sure you will learn things as you start using the space. I got a bit anxious seeing the glassware on the shelves without a lip or edge guard. Perhaps there is one there and I didn't see it. I work in wine and breaking glasses is something I always try to avoid.
I am so proud of you, only a year old doobie here but Ive been following and watching your vids and stories since i resigned from my 10 year job. You give me that courage, that i can also move forward from whatever crap happens. Seeing your own restaurant is so encouraging, and even if we dont know each other there's that positivity I get from you. Thank you! Looking forward to seeing you fulfill your dreams!
That is the perfect kitchen for making tacos or some chopped salad!! Wood Countertops huh? from IKEA that stuff will not last for more than a month, IKEA is great for light use, not commercial scale.
It's aesthetic and cute but not practical at all. It's more of a home kitchen rather than a restaurant. Only one range is not practical at all. The dish pit looks very uncomfortable to work in.Its not only plates being washed. It's plates,glasses,silverware, wine glasses,pans, cooking utensils, side plates, saucers, etc. No sanitary sink and only one dish rack to clean is inconvenient. It'll take a long time to get clean plates out. And closing will be hell. The dishwasher is the backbone of a restaurant. And only designating that small room for them isn't very respectful. That room will be wet,smelly,hot,and unsanitary very fast. Not to mention the difficulty cleaning that little space. Mold growning in those little drawers will be hard to prevent.There's no counter space to do prep either. The smoke and steam of the kitchen isn't very guest friendly in my opinion. As a former dishwasher,prep cook, busser, server and current cook I can tell you this would be an extremely impractical place to work. Stainless steal may not look as nice but it's way easier to keep sanitary. Same with any hot windows for keeping food/plates hot while waiting of servers. No one likes a cold plate. There needs to be more space of the cooks. This industry is already stressful, having uncomfortable and an unpractical environment will stress your staff out. Staff needs space. Staff can't use the bathroom in a timely manner. It may be cute but for the staff it will be a stressful hell. You've worked very hard on the interior and it looks beautiful! But overall I you need experience in restaurants especially back of the house. Nevertheless I hope you succeed!
that sink is as large as my apt's sink and I barely have any space to work with. I'm scared what it is going to look like for a restaurant.
i Love it!! But in all honesty and obviously no hate, i dont know if in a fully seated night that kitchen can handle all the cooking needed, im honestly very excited to see how it goes! All the luck to you guys :)
We call it Mise en place. As long as you have everything in order and prepared ahead of time there should be no problem. Could be a 3 man kitchen, with 2 cooks and an expo or 1 cook and an expo. I can see this kitchen running effectively. Coming from someone who works in the industry ofc
@@cristalcanario8563 is this another spanish being a dobie?
@@clarus_stuff "mise en place" is french
@@iHasCaek i was talking about his/her username, seems like it’s spanish
it's doable, but yeah that kitchen is way too small
I really love the idea and the vision but I’m curious how y’all are going to be able to work in that super small kitchen, especially if you have multiple people working there at once. I really do hope it works out though!
No storage room? Seems more like a content creator hub than an actual restaurant... Like, smth I would design as my 'dream restaurant' as a kid. Idk, the dirty kitchen is too cramped for a place that most def gonna be chaotic in a normal everyday dining scenario. The restroom is too open, definitely put a partition at least. The 'office' is unnecessarily huge as well... Wasted space tbh. Plus, the 'garden' feels kinda dangerous w those tables.
Other than that, the overall design is ok. The 'transformation' is definitely apparent. Good luck! Wish you and your business the best in the future.
The wine and glass racks should not be placed next to the dishwasher as the steam will overwhelm the wares...........I once worked in the kitchen myself
Where are your fridges to storage meat and vegetables seperately?
Love the tour. its looking good and i cant wait to see the food you make. A few things i noticed and wanted to point out. That room with the dishwasher is gonna get VERY hot without ventilation, something to think about. Also, if the roof can handle the weight, you should look at doing hydroponics, especially for the lettuce and herbs as they will grow a lot faster in hydroponics and lastly, that roof needs to be fenced, no question about it, someone crouching over tending to plants and they trip back and fall 2-3 stories to the ground, you are gonna have a law suit on your hands, i would, if you haven't already, look at getting that fences asap.
Does this mean you’re done with the landlord drama ? It looks great and I hope you can go on using this space as planned
My exact glaring question I have in my head. Is that settled? Did he agree to something? What did the courts say? Were the courts even involved?
@@A5KobeWagyu maybe she just wants to spread out the info in the videos , like tv episodes where they have the cliff hangers so you’ll come back next week to watch 😜
@@rebeccaastle7237 LoL yep and I'm darn curious enough to watch. Because... if we don't know much and she's THIS far ahead, we're that much more curious...
@@A5KobeWagyu I think it's just not for us to know. She initially showcased her troubles to be transparent but then later when it started to get more messy, she deleted many of the videos relating to the landlord I'm probably legal and privacy reasons. I assume she'll want to keep it that way, because honestly some things are just better left to be taken care of in private.
@@abhinavdevulapalli1648 ah didn’t know that. Good point. Happy to see forward progress like this tho.
Still skeptical with the layout.. but i am interested to be proven wrong. Cant wait to see this place operational.😊
I feel like for that four person table on the floor, you could make it more of a private room with sliding doors. Just a suggestion 😅
Of the upstairs could be private. But the plant thing is also a good idea 👍🏻
is this supposed to be a home kitchen or restaurant kitchen?!?!?! Sorry Tina this kitchen set-up is does NOT cut it in terms of utility and functionality. It's way too small, the sink is tiny and it's not even big enough to wash dishes or food simultaneously/separately... If you're going to cook many different things at the same time don't you think you'll need at least 2 or 3 big functional sinks for different tasks at the same time? Is this going to be a 1-man show? Just 1 person in the kitchen? It is not conducive because space is too small to fit more than 1 chef. Also, why are all the dishes displayed on the countertop? Can be more efficient with the space by placing them in proper storage, to maximize use of the countertop. I think this kitchen space is badly designed for its purpose. You may wish to consider expanding the necessary functions to suit your restaurant's scale and needs.
She’s getting a lot of free advice from experienced chefs in this comment section but this is still the outcome 😭 let’s hope she succeeds
Worked in a restaurant in Seoul (in the heart of Hongdae) that has a similar (if not smaller) kitchen…
That roofgarden defiantly needs a railing, that's a big safety issue.
Just curious, how will that produce be enough for more than just a week of cooking? hmm maybe you will have seperate menus, one with ur own produce and one with store brought? just make sure to not advertize it as only self grown produce, if it's not!
I feel like I missed a chapter. What happened with the legal issues with the landlord? Did he drop the charges or something?
Im sure she’s handling it privately since she removed those videos from the public. Pretty sure she doesn’t need her viewer’s input on her legal dispute with her landlord.
@@Lulu-qt5vl Then why did she upload it in the first place? That video randomly got pushed to me so I learned about this girl, and she was getting pretty much no supports in that video. Fast forward a few weeks, I get recommended this video today and I swear I've seen her before and I remember she's the girl who fucked over her landlord, but can't find that video. Now it just looks like she deleted it to save face after she realized how blatantly self righteous and out of touch reality she was in that video lmao.
@@whdgk95 she posted a series of videos that showed the on-going progress of her renovation project. The dispute with the landlord came up later in the series (obviously she can’t predict every issue that pops up during a construction and a restaurant opening). She uploaded the video because she clearly wanted to be transparent with her viewers about the progress of the restaurant. Why she took it down I have no idea cuz I’m obviously not her. Maybe it’s still an ongoing legal battle so she took it down to keep it private and protect herself. Maybe they settled and the landlord requested to have the video taken down so there isn’t visual documentation of the landlord fucking her over.
Her legal matters is for her to deal with, just let it die.
@@Lulu-qt5vl "Her legal matters is for her to deal with, just let it die," well her entire life is for her to deal with, but she makes content out of it for people online to consume, so here I am. If it was truly for just herself to consume, she should have never posted it in the first place LMAO. I'm so frustrated with my generation that's so easily impressed and put these clowns on a pedestal. They're airing out their personal lives for clout and money, what's admirable here?
@@whdgk95 I don’t know what to tell ya, but keep spewing your frustrations against your “generation” on her video. Your comments literally helps her video stay relevant to the algorithm lol
How bizarre, it makes no sense. Even the computer is in a weird place LOL
Are you sure you will have enough counter space to plate, do transactions and movement in that style of kitchen?
i mean… the renovations look really nice, but this space and layout as a restaurant makes no sense… it’s so inefficient.
it looks like an apartment
I’ve only been watching your content for around a month but I’ve been having really bad anxiety attacks lately and your videos help me feel better when I need to distract myself not to be too personal but I love u
It looks great, but I can't imagine eating besides the bathroom. Hope their is some really good ventilation.
LOL
From my experience with Korean bathrooms, that would be a no.
Looks fantastic, but it looks like you haven't put any thought into acoustics. Put some panels in to dampen noise when the house is full and the kitchen is at full throttle. The customers will feel more at ease, will stay longer and spend more.
This is so exciting!! For someone who’s been following you since the beginning, this is making me teary eyed 😭 hopefully i get to visit your restaurant when i visit korea!
Also maybe adding a plant tower somewhere would be a nice touch to your garden!
dooby you should print and frame the image of the "kepp going" graffity and hang it in the same door. simbolic and cute.
its increible all you've done. i really really admire you and feel inspired by you
This❤ @doobydobap
I'm wondering how is it going to work with the supply of homegrown vegetables/herbs? Based on what she's showing, in a only a few shifts they will be all used and then what🤔?
IDK...there can be some kind of divider between the washroom and upstairs doors so that people sitting down there won't feel interrupted
Coming from a person with 0 design skills or anything so take it with a grain of salt but I think a slight separation between dining and kitchen could be needed.
Not necessarily a wall but I think very simple hanging stuff could provide enough cover to feel like it's more separated. You already said that you want it to feel like people are stepping into your home so it could go against that aesthetic a little. But try it out, could be nice could more worse who knows
This is so bad. Dining on the floor next to the bathroom? Yeah no thanks lol
Why is the kitchen in front of the door, where do you expect to wash all those dishes, how many chefs will there be considering 1-2 people can fit in there, the guest washroom is insanely small and 1 person at a time seems unrealistic.
um two people can EASILY cook for a restaurant with only 18 covers. the kitchen is up front because of natura light for filming. and why criticize the size/attributes of the space? it’s the space she could find and afford, it’ll work as well as it works and that’s that
I’m surprised there are no comments about the choice to have an open kitchen in such a small area with no dividers or separation between the guest and staff area whatsoever. It would be distracting for guests and for the chefs due to noise, smells and people constantly walking in through the entrance. Not to mention when the weather gets colder and theres a cold breeze into the kitchen area everytime someone walks into the restaurant? The layout seems impractical IMO but I wish you the best dooby and im excited to see what you have in store for your menu!
It looks good but I do think that the kitchen seems very congested for a restaurants standard.
This just feels like her playhouse. Its hard to see it as a functioning business
Hey,ヽ(｡◕o◕｡)ﾉat least she turned her dream into reality !
Her future has endless possibilities.
So don't be jealous~
@@mir42301 LOL how are they being jealous. They're just being realistic
@@mir42301 A business either works or it doesn't. 60% of new restaurants fail in their first year and 80% after 5 years. The statistics in Korea might be a little different but not far off. If anything the critical comments here are helping her but I don't think she's reading them. This entire project displays poor planning.
@@mir42301What? How is having an opinion being jealous.
U know u can't open reataurant wothout actually making sure it will work?
You should put staff only sign on the door.
Also a bathroom sign as well as a partition, its pretty gross how the door is right by where people sit/eat🫠
I don't know about having someone sit right next to the bathroom like that. I'd hate that spot.
Why?
your Ikea drawers are going to rot do fast with that washing machine
i’d recommend some heat lamps over the pass so when plating, your food and plates stay warm, especially if doing intricate tasting menus. restaurant is beautiful though!
girl never worked in the service industry if she thinks it's a comfortable workspace
I'm really really REALLY proud and really impressed with out the place turned out!! So excited to see this restaurant finally being open for everyone
Love the restaurant! Would encourage having bars/railings on the last terrace to avoid any falling accident. Wishing you nothing but success!
Even if she won the lawsuit, can’t the landlord still evict her after a year? Or is the case still ongoing and she just went ahead with finishing Reno?
i have a feeling she's not going to address the legal situation any time soon. also I'm really sus about how quickly the place has been done up in just a month. something isn't adding up.
@@nandinishankar5984 she said they’ve been working on it for over 4 months
Hi Tina! I might not be credible enough to make a comment like this. Though I have worked at a cafe before. But, the organization of the restaurant kinda throws me off a bit x__x Just imagining how the workflow will be. But maybe you have already gotten expert advice from your architect. Plus, Kevin is a chef :)
Congratulations! So happy you made your dream into a reality. I hope it works well!! Will drop by when I get to visit Korea again ^_^
WOW, congrats to you and the team! the space looks amazing and i love the details-especially the fact that you've chosen korean pottery and the second hand tableware as well as the toilet door knob! can't wait to experience the place and the food in real life soon hopefully 🌱
Wheelchair disable people can't go to this restaurant. No ramps. And they can't fit inside the small bathroom. BTW, don't restaurants require 3 compartment sinks, and hand sinks?
Omg finally I hope ur problems are over😂😂
I bet it’s not 😂 but I hope it’s going well 💖
God bless you, you are about to make SO. MUCH. MONEY. if you aren’t already. 😂😂😂
@@DJJE928he profit from the restaurant itself will be negligible but it’ll provide and improve the social media content
Found the landlord lmao 👆🏻
@@ChowChannel00 You got quite the comment history on this channel
6:20 i would be very uncomfortable if i had to sit on that table and/or use that restroom
imagine doing number 2 in there knowing that on the other side of that thin wall/door are people having their dinner...hearing you farting or even the plop sound when the poop hits the water, fuck me please no omg
and don't forget the smell that could come out of that bathroom
Pantry and freezer space ? Nonexistent. This is going to be interesting to see play out
I think a cushion on the balcony with a small wood table and some string lights would he nice, but that might just be me projecting my cozy bay window fantasy onto it 🧍🏾♀️
The place looks AMAZING! I'll love to see the comeback of the "keep going" sign in another font style, from the kinda street style font to a more reformed and classy font style to kinda feel the upgrade that you did to that awesome place!
AS AN ARCHITECT STUDENT, I SCREAMED I FELT LIKE THE SPACE ORGANIZATION IS WELL VERY MUCH BUTCHERED. THE POTENTIAL OF THOSE FENESTRATIONS ISN'T WELL USED IN THIS SENSE AND THE KITCHEN MY GOSH PLEASE FIX IT. AND THAT EXHAUST FAN USES A DIFFERENT DESIGN, AND THE WALL LAMPS WHAT ARE THOSE? USE A PAINTING OR SOMETHING IT'S TOO SMALL FOR THE WALL AND GIVES TOO LITTLE LUMENS FOR THE ROOM. AND THE FLOOR-TO-CEILING HEIGHT OF THE ELEVATED PLATFORM, IT'S TOO CRAMP, TO BE HONEST. WELL, I JUST REACTED WITH ALL HONESTY NO HARD FEELINGS MY PROFESSORS WOULD BUTCHER THIS PLACE IF THEY SAW THIS. BUT YEAH, JUST MY HONEST OPINION AFTER WATCHING THIS.🕵♀🕵♀🕵♀🗣🗣🗣
As a fan and future patron, I would love to see more Doobyverse-themed embellishments in the restaurant. Don’t be afraid to add your personal touch in the art, lighting, and decor of the place. I’m visualizing green aprons, neon signs, photographed stills from your most iconic videos, maybe even a Cornell garden gnome… best wishes to you and the team!
Restaurant people thinking - I hope you find a staff that never poops. Place looks beautiful
Beautiful, but that doesnt look like a kitchen for a restaurant?? Looks like it will be a nightmare when you open the doors to customers.
Hey Doody
If your seedlings are closer to the light you will get stronger stems.
You should elevate the plants then gradually lower them to where they are as they get taller & stronger. 8:03
i am really happy for her
this stressed me out so bad 😅 yeah ur gonna struggle but let's see
imo just the building was a mistake if you wanted an office that bad, but proper kitchen should've been in the room with the bathroom,have guests go upstairs so it doesn't smell. Far bigger and you only have one table there anyway. As a customer I just wouldn't enjoy sitting right next to a toilet especially when I pay a lot.
Hopefully the dishwasher isn't to loud and disturb the people eating.
I think she’ll most likely wait until the dinner is complete before using the washer. When restaurants have fixed courses the usually have an approximate start and end time. Most diners will probably leave around the same time and they can clean the whole space at once rather than some dishes here and there
@@BC-bf9qs possibly, but the restaurants I've been around have always needed to do dishes almost continously. Just to keep up with demand.
@@omegaking79 this is true, people who’ve worked in restaurants know this. Even small restaurants. I wish I could give her some advice!
Honestly happened wayyyy quicker than I personally thought it would. It looks beautiful. Love you!
I'm glad she took down the videos where she talked about her legal case being sued because gurl that was NOT IT 🙃 I wonder if he's still gonna be her landlord when she opens the restaurant??
I also don't know if a lot of chefs could fit that kitchen 😮 Either way best of luck Tina!
he is still the landlord right?unless someone bought the place from him
Have to use the restroom shoeless btw