Cafés
Café Kitchen Storage Design for Cafés
Plan storage around frequency of use and the route between use and return. Measure the actual items, including handles and cases.
Explore the ideas
Plan in this order
- Sort items into daily, occasional and surplus stock, then measure each group's largest pieces.
- Place daily items at the point of use and reserve a separate area for overflow or refills.
- Choose shelf spans, pull-outs and closures only after checking how items are loaded and removed.
Worked example
Tall oil bottles and a countertop mixer do not fit the shallow drawers planned beside the hob.
Measure the actual bottles and mixer with attachments; reserve a tall pull-out for oils and a reachable shelf for the appliance.
How to test it
Put the largest item into a mock-up and remove it with the adjacent doors or work surfaces in use.
Apply it to this space
- Layout
- Keep hot preparation adjacent to the pass and route used dishes toward wash-up on a separate side.
- Detail
- Use wipeable splash surfaces and task lighting at plating and wash stations.
- Trade-off
- A more complete kitchen increases menu flexibility but reduces front seating.
- Trace a food order and a dirty dish return
- Check appliance doors clear the prep route
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Details worth a closer look
