We are architects and are starting preliminary site design on a new restaurant. The chef / owner doesn't have a good sense of how large his kitchen needs to be. He said 80SF for a restaurant and bar that seats 350 total (50 at the bar, 150 in the restaurant, and 150 in an event space room). My gut says his number is way off, but I haven't been able to find any resource to tell me how large the kitchen needs to be other than one reference that said 5sf per patron seat.
We don't try to design commercial kitchens, but at this point it is premature to hire a kitchen designer, so I am asking for guidance here.
Any help would be appreciated.
We are also using .5sf / seat for waste area, 2.5sf / seat for cold storage, and 2.5sf / seat for dry storage, so any input on these would also be appreciated.
Christian Rogers, AIA