One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly.

A typical restaurant kitchen is composed of different stations. A station is the area where a certain type of food is prepared. Stations help keep a restaurant kitchen running smoothly. The number of stations is dictated by what is on the restaurant’s menu. A restaurant may have several stations with specialized equipment or just one or two areas that are designated for cooking certain menu items. Budget and space are the two biggest factors in determining how many stations are in your restaurant kitchen.