The first step in planning a commercial kitchen operation starts with the menu. The menu is the single most important part of the planning stage. If customers are on a budget and they need to save money on the size of equipment needed, they will need to reduce the number of items on the menu. The more items that are prepared during a shift, the more staff and space are required. The same goes with scratch cooking. Scratch cooking requires more space. Some bulk foods can be prepared off site by a food distributor; consult with your food provider for options.