情境
A restaurant needs a kitchen layout that optimizes the flow from receiving to prep to cooking to dishwashing. This plan organizes zones to minimize cross-traffic and support a fast-paced service line.
這張圖裡有什麼
看懂背後的決策。
01
Placed cooking equipment along the north wall for linear workflow
02
Located dishwashing adjacent to kitchen for easy dish return
03
Positioned walk-in and dry storage with direct access for restocking
Suitable for small to medium restaurants requiring a compact yet efficient kitchen layout.