The scenario
A delivery-only ghost kitchen needs a compact, efficient floor plan to maximize workflow for high-volume online orders.
What is in this drawing
Read the decisions behind it.
01
Place receiving door near walk-in cooler and dry storage
02
Arrange cooking line linearly with separate stations for range, grill, and fryer
03
Position packing counter adjacent to dispatch door for quick hand-off
When designing small commercial kitchens for delivery-only concepts with limited space.
More like this