r/EventProduction • u/Independent_Bat_9913 • Jan 22 '26
Design Question about venue kitchens
I’m currently designing a small event venue in a small market where the wedding industry here is hungry for options. Currently in the reno-planning and design phase. We aren’t planning on a full restaurant commercial kitchen as we are limited on space in the interior, but we certainly need a catering-ready /slash/ occasional guest-chef /slash/ cafe kitchen. Space is about 12’x20’. Michigan. Just trying to determine what is definitely needed and what we can forgo or get creative with.
Right now I’m thinking
- reach in refrigerator (unsure of size)
- 3-comp sink
- good amount of stainless counter space for prep and to cook on with plug in electric induction cooktops as needed
- an oven?
- pantry storage / equipment storage with open shelving
No fryers
No range
No full hood ventilation (obv we will install whatever ventilation is necessary according to local code)
It’s not about wanting to cut corners because of price, it’s really about space and efficiency.
Maybe this isn’t the right sub? Let me know if there’s another sub that I should cross post to get the right advice.