No matter what your style of cooking be Classical French Cuisine to Southwestern Fusion, as general rule the bigger your operation the more services and features your commercial kitchen layout must employ. There are several factors you must consider when looking at designing a successful restaurant kitchen layout: the workflow, what type of service you will be providing such as the number of customers to be served, whether or not you have self-serve, cafeteria style or plated dining. Then there is the actual size of the kitchen itself and the equipment that will go in it.
