The space in a restaurant that is allocated to the basic function and purpose of being is the kitchen.
Depending upon the type of restaurant will serve as a prescription for what types and sizes of equipment will be need with the kitchen space. Nevertheless, kitchen space organization, and functionality are important because with an ease in kitchen workflow dishes can be prepared in a timely fashion; therefore, better serving the customer.
According to the article on allfoodbusiness.com, they discuss the main portions that are important to restaurant design.
The kitchen has to have adequate space for all of the necessary equipment, plus ample room for employees to work. Necessary equipment can include ovens, stoves, broilers, fryers, a dish machine, triple sinks, and plenty of shelf space. A prep area and industrial sinks usually accompany dry storage space.
The kitchen should be just large enough to accomplish the goals of the restaurant. Employees should be able to move comfortably and safely in a fast-paced, high-stress environment.
Reference Credit: http://www.allfoodbusiness.com/restaurant_layout.php