Make the next decision useful
Start with the work. Bring the details.
Write the menu as a sequence of tasks: receive, store, prepare, cook, hold, and serve. The temporary kitchen needs to fit that sequence, including the staff working through it at the busiest time.
Check which functions can remain in the permanent building and which need their own temporary space. Dish returns and ingredient storage can change the layout as much as the cooking line.
Cooking methodsMeals per serviceStaff positionsFood and dish routes
Prepare a rental inquiry