The recommended size for hotel kitchen areas can vary depending on several factors such as the size of the hotel, the number of rooms, the dining options offered, the menu complexity, and the kitchen layout. However, as a general guideline, a hotel kitchen should ideally have a minimum size of around 14-16 square feet per room served. For example, if a hotel has 100 rooms, the kitchen area should be around 1,400-1,600 square feet. It is also important to consider additional space for storage, dishwashing, food preparation, cooking stations, and staff circulation. Ultimately, it is recommended to consult with a professional designer or architect who specializes in commercial kitchen design to develop a kitchen layout that suits the specific needs of the hotel.
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