JOHN FOLEY: The kitchen design of any restaurant has to not only reflect the menu, but it has to be a certain percentage of the restaurant, you know, the smaller your kitchen is, the larger your dining room is. Nobody pays to sit in the kitchen but people do pay to sit in the dining room, so your kitchen size and the flow of your kitchen is very, very important. It also helps you in creating your menu, or in creating the entrees on your menu. You want to make sure that if you are a pastas house, and you do a lot of pasta dishes at night, that you have a five or six or eight burner stove so that you can boil the water.

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Factors in Kitchen Design:

-Do You Need A Six-Burner Stove?

-Are the Stove, Grill, Burners, and Frier in the Correct Order?

-Can Two People Use the Kitchen as Easily as Six?

You want to make sure that the stove, grill, the burners, and the frier are all in a certain line, so whether you have five people in your line at night cooking or two people, the two people can utilize the system as easily as the five people can. You’re not going to have the same amount of customers on a Friday night that you have on a Monday night, so you have to cut your staff accordingly, which means that the staff that’s cooking has to be able to utilize the flow of the kitchen.