The recommended size for a commercial kitchen depends on the type of food service operation being conducted. However, a minimum of 125 square feet per person is recommended to ensure adequate workspace and equipment. A general rule of thumb is that the kitchen should be at least one-third of the total square footage of the facility. For a small restaurant or café, a kitchen space of 800-1200 square feet may be sufficient, whereas a larger restaurant or catering operation may require a kitchen space of 1500-3000 square feet or more.
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