01/06/2026
😂 I had no idea how many equipment, measurements, and thought actually go into planning a kitchen.
Honestly, I imagined it would be quite simple because it’s a small space…
but because it’s a small space, there were actually even more things to consider.
This process alone took weeks.
I spent a lot of time researching equipment, visiting suppliers, seeing samples in person, going around town comparing different setups, sizes, and specifications… trying to figure out what would actually work best for us.
One of the biggest challenges was that we don’t really know our future volume yet.
So instead of planning based on numbers we don’t have, I planned based on my cooking style, how I like to work, where I naturally need space, and how the kitchen flow should feel during service.
But beyond just fitting equipment into the space, I kept thinking about the people working inside it too.
The height of the counters.
The width of the walkways.
How people move around each other.
Whether the space will feel too cramped during rush hour.
I want the kitchen team to be able to work well, move comfortably, and actually enjoy working in the space.
Because ultimately, when the kitchen works well, everything else becomes better too.
The food can be prepared properly and consistently.
Service becomes smoother.
And customers get a better overall dining experience.
Thankfully, my designer was somehow able to help fit everything we needed into the kitchen, while still leaving us with a really comfortable dining area for customers.
Still a lot to refine, but slowly, it’s all starting to come together.
What’s one thing you appreciate most when dining at a restaurant?
Let us know in the comments below. ❤️
