They advise the architect on the optimal layout of appliances, work areas, and sinks to minimizes the number of steps needed to prepare a meal. They also provide guidance in selecting shelving, countertops, appliances, and cooking equipment to meet the needs of the menu. Commercial kitchens must meet health codes, which play an important part in the selection of materials. As a result, there are few choices. All surfaces must be nonporous, seamless, and easy to clean.
Equipment is movable for cleaning under and behind it.
Floors must be nonskid. The kitchen should be compact and efficient, making the work flow smooth. Design decisions come into play when deciding whether to have dishes on open shelves for easy access or to have them in closed cabinets that look neater but require more effort to reach. Atmosphere is affected by lighting, noise, and ventilation. An open kitchen is a work area, so the lighting must be bright but not so bright that it distracts from the dining experience.