Restaurants

Food Preparation Storage Design for Restaurants

Plan storage around frequency of use and the route between use and return. Measure the actual items, including handles and cases.

Kitchen inspiration: two opposing work runs in a compact plan.

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: 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.

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Photographs for design inspiration