How does the layout of a commercial kitchen affect work flow?

Answer by  Marko67 (108)

Commercial kitchens have ample moving space so as to avoid workers hitting into each other, the layout of the kitchen appliances is also optimized so it can follow the preparation needs of food. The whole purpose of the layout is to lessen the preparation time and minimize distractions which would slow down the speed of the workers.

Answer by  Hewitt302 (1720)

The larger the kitchen, the easier it will be for work flow. A small, cramped space can cause stress, and impede creativity.

Answer by  cece262 (32)

Because if the kitchen is not in a logical order then it can make the work production levels slower. For example if the chef is constantly having to walk around the kitchen to collect things then his work will be slower