Kitchens are becoming smaller as owners and operators seek to maximize both front and back of house space. The current trend is to have multi-use, energy efficient, environmentally friendly smaller equipment.

• Identify two types of work area layouts that can be applied to a small restaurant operation with a maximum of 50 seated customers.
• Take into account the purchase of multi-use, energy efficient, environmentally friendly equipment and workflow.
• Make sure you identify the food service operation you are using as your layout.
• Critical thinking and reflection are expected as you examine and identify the content with your own experiences.