The kitchen is integral to any Restaurant’s success. A customer sits in the exquisitely furnished seating area of a restaurant where he or she enjoys delectable dishes that satisfy their cravings. Yet the real hard work is behind the scenes where food is stored, prepared and cooked before being served to a hungry diner. A kitchen typically takes up 20-30% of a restaurant, including storage area. Depending on budget and space, however, the kitchen’s size and layout can vary. There should always be a strong correlation between the size of the kitchen and the breadth of the menu; the range of dishes served on a menu should reflect the kitchen’s equipment capacity.