Restaurants
Food Preparation Corner Storage for Restaurants
Choose corner joinery by the items stored and the effort required to reach them.
Explore the ideas
Compare the options
- Set the brief
- List the large or occasional items that would otherwise occupy the corner.
- Compare
- Compare fixed shelves, pull-outs and accessible dead space against their usable capacity.
- Before buying
- Check nearby handles and appliance fronts for collisions.
Worked example
A corner cabinet is proposed for pots, but its pull-out mechanism collides with the adjacent oven handle.
Mock up both openings and test the largest pot; compare a simple fixed shelf if access is clearer.
How to test it
Mock up the opening and reach sequence with the stored items represented.
Apply it to this space
- Layout
- Arrange cold storage, prep counters, and cooking stations in the order dishes are assembled.
- Detail
- Use nonporous work surfaces and task lighting that avoids shadows over cutting areas.
- Trade-off
- Dedicated stations improve rhythm but need more counter length.
- Trace one menu item from storage to pass
- Check handwash access from prep positions
The Elixir portfolio
Details worth a closer look
