Canafood

When an institution is about to plan a new facility or begin a major expansion, the size and design of the on-site kitchen space is frequently put on the back burner. Architects do not generally have a clear understanding about back of Kitchen requirements and frequently allocate inadequate space. Understanding the expectations and vision for the food service operation is critical for developing the appropriate production space. The size of the kitchen can inform the type and level of cuisine that is possible.