Planning a Commercial Kitchen Layout: Flow, Stations and the Walk-Through Test
Kitchens succeed or fail on distance and collision. Here is how to plan stations around the flow of food and test the layout before ordering.
Author: Gwen Abernathy
Gwen Abernathy spent fifteen years in foodservice equipment, first on the sales floor of a dealer in Chicago and later designing kitchen layouts for independent restaurants across Georgia and Tennessee. She has walked through more kitchens at six in the morning than she can count, and learned that most layouts fail on the same Friday night. She writes Kitchen Line Brief for the owner who has a lease signed, a concept settled, and no clear idea how to put the equipment in the room.
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