Setting up a new restaurant kitchen takes more thought than most people realize. The layout you choose on day one will shape how your team moves, how fast orders go out, and whether you pass health inspections without headaches. Getting refrigeration placement wrong early means expensive fixes later. This checklist walks through what actually matters when building out a commercial kitchen that works. Kitchen Planning That Actually Saves You Money The difference between a kitchen that flows and one that fights you comes down to planning decisions made before any equipment arrives. Staff shouldn’t have to walk across the room for ingredients they need every five minutes. That sounds obvious, but it happens constantly in

Mastering Central Kitchen Equipment Selection for Peak Performance Getting equipment choices right in a central kitchen makes or breaks daily operations. The wrong refrigerator, an undersized oven, or a prep station that fights your workflow—these mistakes compound quickly when you’re producing food at scale. What follows covers the decisions that actually matter: layout logic, equipment categories, refrigeration specifics, cost realities, and how to think about growth before you need it. Strategic Planning for Central Kitchen Layout and Workflow Central kitchen design starts with how people and ingredients move through space. A receiving dock that feeds directly into storage, storage that opens near prep, prep that flows toward cooking stations—this sequence sounds obvious until you see