The portion that is visible is much smaller, perhaps 450 square feet, depending on how much of the process the chef wants to display. The budget plays a part in this, too. The initial floor plan is fine-tuned by a professional foodservice consultant or a commercial kitchen designer. The latter usually represents a kitchen-equipment distributor or manufacturer, while a foodservice consultant often operates independently. In both cases, designers are often trained as professional chefs, though many are also architects or engineers.
Consultants understand professional cooking and kitchen traffic flow.
They advise the architect on the optimal layout of appliances, work areas, and sinks, aiming to minimize the number of steps in preparing a lobster or a leg of lamb. They also provide guidance in selecting shelving, countertops, appliances, and cooking equipment. The line farthest from the dining room is adjacent to the cold and dry storage areas, where cans are opened, bulk ingredients are measured, and items are retrieved from the back pantries. Cooking begins at the third line, where soups and stocks are assembled and simmered, breads and desserts are baked, and sauces are made. Normally, the back lines are kept out of sight.