Small Kitchen Footprint

Commercial leases are expensive. In most foodservice operations, it is desirable to keep as much space as possible for customers. There are many factors to consider when determining how much space to allocate to the various components necessary to your particular foodservice operation, but C&T assists in finding the sweet spot when it comes to determining the space, the flow, and what equipment can reduce the necessary footprint for some of the individual spaces. We love a good challenge!