Design guide
Kitchen area planning
How much kitchen a restaurant, banquet or hotel needs, by service style.
| Parameter | Figure | Basis |
|---|---|---|
| Fine dining, à la carte | To be published | per cover unless stated |
| All-day dining with buffet | To be published | per cover unless stated |
| Banquet finishing kitchen | To be published | per cover unless stated |
| Main production kitchen, hotel | To be published | per key |
| Show kitchen, guest-facing | To be published | per cover unless stated |
| Staff cafeteria kitchen | To be published | per meal served |
Figures are indicative and published as planning benchmarks. Rows marked “To be published” are being prepared. Every VCD programme is re-derived from the project's own keys, covers, cuisines and service styles.