This is where the food and nonfood items are received. This space and location should be included in the plan. It is essential to consider the bulk of orders coming daily, the equipment used in the receiving area, and the space for the carts to move the delivered items from one place to another. The location of the receiving area for delivery must not cause distraction to the customers and the operation of the food service facility. Cleanliness and sanitation of this area are also vital, It should be away from the garbage disposal unit of the facility. 

There are three types of storage areas: a cold storage area, a dry storage area, and a storage area for nonfood items. The cold storage area is where refrigerated and frozen food items are located, while the dry storage area includes all consumable and nonperishable items. On the other hand, a storage area for nonfood items can be divided into sections. There can be a section for cleaning supplies, a section for disposable products, and a section for clean dishes from the cleaning and washing area.

  In storing, always remember that cleaning and sanitation chemicals cannot be stored with food items or above food equipment, utensils, dishes, or disposables to avoid cross-contamination.  

The food preparation area is usually located near the storage area so the cooks have easy and quick access to the fresh dishes. Sinks for washing procedure are available in the food preparation area. There is also an area for cutting and mixing. The food preparation area has two sections: one section for processing raw foods (cutting of meat, cleaning seafood, etc.) and one section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.) 

The cooking area is where the meal is cooked and finished. It should be located near the service area. Like the food preparation area, the cooking area can be broken down into different work stations.

A work station is a working area where all necessary tools and equipment needed to produce a specific type of food are present, including the storage. All required tools and equipment, workplace, and power sources are available in the work station. With this, employees do not have to leave the station to prevent cross-contamination, fatigue, and accident in the kitchen.

This area is located at the very front of the kitchen. This will shorten the distance between the kitchen and the service area for safer travel of food from the kitchen to the guest. This is where the servers pick up the finishes dishes. If the restaurant is a self-service or buffet style restaurant, this is where the food is displayed for the guests to assemble their plates. 

This is the area of the commercial kitchen where sinks, ware washing machines, and drying racks can be found. Three-compartment sinks are necessary for quick and sanitary washing of the dishes. This area should be located near the kitchen entrance, where the dirty dishes are dropped off, and near the storage area so chefs have easy access to clean dishes.