Restaurants
Food Preparation Countertop Zones for Restaurants
Reserve practical work surfaces for preparation, appliances and serving instead of treating every counter length as interchangeable.
Explore the ideas
Plan in this order
- Mark the main preparation point near the sink and frequently used ingredients.
- Group small appliances where outlets and cleaning access are practical.
- Keep serving and cooling space clear of the primary chopping route.
Worked example
A toaster and coffee maker consume the only clear surface beside the sink.
Group appliances at one end near suitable outlets and reserve a separate uninterrupted chopping and serving area.
How to test it
Set out the largest regularly used appliance and a cutting board on the proposed plan.
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
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