# Most Restaurants Are Designed Backwards — The Hidden Operational Mistakes Hurting Staff, Customers & Profits – Episode 141 with Ryan Mikita

Page: https://stenobird.com/podcast/better-buildings-for-humans-6593348/most-restaurants-are-designed-backwards-the-hidden-operational-mistakes-hurting-staff-customers-profits-episode-141-with-ryan-mikita
Text version: https://stenobird.com/podcast/better-buildings-for-humans-6593348/most-restaurants-are-designed-backwards-the-hidden-operational-mistakes-hurting-staff-customers-profits-episode-141-with-ryan-mikita.md
Podcast: [Better Buildings For Humans](https://stenobird.com/podcast/better-buildings-for-humans-6593348)
Published: 2026-06-10T11:00:00+00:00
Episode link: https://podcasters.spotify.com/pod/show/bbfh6/episodes/Most-Restaurants-Are-Designed-Backwards--The-Hidden-Operational-Mistakes-Hurting-Staff--Customers--Profits--Episode-141-with-Ryan-Mikita-e3kgu8o
Audio file: https://anchor.fm/s/e6dc7530/podcast/play/121190104/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2026-5-8%2F425755177-44100-2-aa1de75dcc933.m4a
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Duration seconds: 2380

## Resource

This week on Better Buildings for Humans, host Joe Menchefski sits down with Ryan Mikita of Ricca Design Studios for a fascinating conversation about the hidden world of foodservice design and the critical role it plays in shaping the restaurants, hotels, schools, arenas, and hospitality spaces we experience every day. Drawing on his unique journey from restaurant operations to leading large-scale foodservice design projects, Ryan shares how thoughtful planning can improve efficiency, employee well-being, sustainability, and the overall guest experience. The discussion explores everything from kitchen ergonomics and ventilation to workflow optimization, allergen-safe design, sustainability initiatives, and the growing shift toward all-electric commercial kitchens. Ryan also dives into the science and art behind restaurant operations, explaining how foodservice designers balance mathematical planning with human-centered design to create spaces that support both staff performance and memorable customer experiences. From university dining halls and hospitality venues to major public assembly projects and international developments, this episode offers a rare behind-the-scenes look at the systems that power great food experiences. It’s an insightful conversation about how exceptional buildings aren’t just beautiful on the surface—they’re thoughtfully designed from the inside out to serve the people who use them every day. More About Ryan Mikita Ryan is a Pittsburgh-based Partner at Ricca Design Studios, where he leads a design studio focused on commercial kitchen and restaurant design across a wide range of project types. While based in Pittsburgh, his portfolio spans the globe, encompassing diverse and emerging markets, operational models, and project archetypes. His expe…

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