What percentage of the restaurant space is allocated for the kitchen?

Allocating 30% of the restaurant space for the kitchen is a common practice in the industry, as this percentage allows for a sufficient area to accommodate the necessary equipment, food preparation, storage, and efficient workflow.

In many restaurant designs, the kitchen needs to support a variety of operations, from food prep to cooking, plating, and cleaning. This requires both space for cooking appliances like ovens and stoves and areas for safe food handling and storage. The 30% allocation strikes a balance, providing adequate room for these functions while also ensuring that dining areas and other necessary spaces, like restrooms, can be adequately accommodated.

This choice reflects a balance between operational efficiency and overall restaurant layout, making it a practical choice without overwhelming the dining area or other essential functionalities of the restaurant.