[Excerpt] A strong concept, a great team, and consistent, quality execution are all important to make your restaurant a success. But without the right facility, it's much harder for your good ideas and management skill to lead to profitability. In a good restaurant, size matters; the size of the kitchen, that is. Do you have the right amount of kitchen space? Have you allowed enough room for storage? Will you have enough space to support your usual lunch business while you prep an off-site catering event for 200?
Determining how much space you need for your back-of-the-house functions takes a little bit of science, a little bit of art, and a whole lot of planning. There are a lot of decisions that need to be made even before you look for your site. Here we'll look at which ones have the most influence on the size of your kitchen, and offer guidance to figure out how much space you need for storage, preparation, cleaning and management functions.
Robson, S. (2007). Not too big… not too small… just right: A goldilocks approach to kitchen design [Electronic version]. Restaurant Startup and Growth, 4(9), 36-42. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/138/