In a restaurant kitchen, efficiency is everything. As restaurant groups grow and one concept turns into five – and additional business opportunities arise – time and space are critical. That’s when commercial kitchen shared space starts to make sense for production. Many business owners operate full-service restaurants, food trucks, and catering, using commercial kitchens to simplify preparation. 

1. Use the space as much and as often as you can.

This isn't possible in a restaurant or commercial kitchen, but if you're imaginative, you can find ways to combine the two. If you're just starting out and don't have the money, find someone who will rent out your commercial kitchen when you're not using it. Most people like to stay in the 5-7% range of their income. 

2. Prepare everything before servicing.

Many restaurants are open all day. The bartenders prepare ingredients in the afternoon while people are sitting in front of them trying to order drinks. “The kitchens would fail on a daily basis if run like that, You need to streamline the operation so that the service is smooth and the bartenders don't have to stand in front of the guests. "Whatever goes wrong in the middle of the service or takes time, you need to try to do it behind the scenes during the day."

3. Make the most of your employees' time and talents.

We noticed that the bartenders in the restaurant group spent a lot of time each day preparing mise en place for the bar. By concentrating cocktail production in the cafeteria kitchen, they managed to recruit a bartender for later.

They redesigned the bar to set it up as a kitchen, with mobile production and a predictable and organized place for bartenders to arrive when they arrived. This allows them to cover all the basics of running their team to focus on the next move.