Designing a small café kitchen is a bit like solving a puzzle: every piece must fit perfectly, or the whole picture falls apart. In a compact commercial kitchen, design choices are not just about aesthetics: every counter, appliance, and walkway matters. 

Space is scarce, and every design decision, from where the fridge sits to how the lighting falls, has a direct impact on how well your café performs. This is particularly true in London and many other old cities in the UK, which are well known for having small, narrow, and oddly shaped buildings as a direct result of historical development patterns.

This guide brings together key lessons on how to transform these limitations into strengths. We’ll cover common mistakes to avoid and essential design principles that set the framework for success.

The Challenges of Small Commercial Kitchens for Cafés

Designing a small café kitchen comes with its own set of challenges. Owners often underestimate just how much pressure a limited back-of-house space will face once service begins.

Common issues include:

• Limited Storage and Space
• Inefficient Workflow and Poor Layout Design
• Poor Ventilation
• The Battle Against Clutte
• Ignoring Ergonomics

Limited Storage and Space

Storage is another common blind spot. Dry goods, refrigerated items, pots, pans, and china all require proper and dedicated storage space; a lack of it results in a cluttered, chaotic environment that slows service and increases the chance of spoilage or waste. 

Inefficient Workflow and Poor Layout Design

The biggest mistake in a small commercial kitchen design is a poor workflow. This can be caused by a bad layout choice that creates constant bottlenecks: staff bumping into each other, unnecessary steps, and unsafe juggling of hot dishes across the room. These daily frustrations slow service, increase fatigue, and raise the risk of accidents. A logical and optimised flow, on the other hand, saves time, reduces stress, and boosts employees’ morale, making staff more likely to stay for the long haul.

Poor ventilation

Certain critical elements are often overlooked in the design phase of kitchens for cafes, yet they pose significant risks if not addressed. One of the most dangerous oversights is neglecting proper ventilation. Heat, smoke, and grease quickly build up without proper extraction, leading to discomfort and hygiene problems. Without proper ventilation systems, surfaces become fire hazards, air quality suffers, and in the UK, you risk falling foul of strict local and national regulations on odours and emissions.

The Battle Against Clutter

Trying to squeeze in too much equipment quickly backfires. Overloading a small kitchen with unnecessary equipment or a too broad menu creates chaos and slows service. A compact kitchen cannot support an extensive menu, and attempting to do so eats into the space needed for essentials. Put simply, menu design, kitchen layout, and profitability are inseparable.

Ignoring Ergonomics

Kitchen design isn’t just about cooking equipment; it’s about people. Ergonomics is more than comfort; it’s risk management. Strain leads to fatigue, fatigue leads to accidents, and accidents cost time and money. Investing in ergonomic design helps protect staff, cut absenteeism, and avoid higher insurance or legal costs. It’s prevention with a direct payoff.

Best Practices for Maximising Space and Efficiency in a Café Kitchen

However, smart planning can mitigate most of these challenges. The key to a high-performing small kitchen lies in a few foundational design principles.

1. The Work Triangle

In domestic kitchens, the work triangle (sink, stove, fridge) is a time-tested design principle. In commercial kitchens, the idea still applies but must be adapted. For cafés, think of your “triangle” as storage → prep → cooking → service. Keeping these zones aligned and logically connected minimises wasted steps and prevents service bottlenecks.

2. Zoning for Clarity and Safety

Breaking the kitchen into clear zones helps create order:

• Prep Zone – Counters, chopping boards, refrigeration for fresh ingredients.
• Cooking Zone – Ovens, grills, hobs, and extraction.
• Cleaning Zone – Sinks, dishwashers, waste bins, clearly separated from prep and cooking.
• Service Zone – Pass-through counters or collection points that connect smoothly to front-of-house.

This approach prevents dirty dishes from crossing fresh food, reduces congestion, cross-contamination and keeps hygiene top of mind.

3. Think Vertically

When floor space is limited, walls become your best friends. Overhead shelving, wall-mounted racks, pot hooks, and magnetic strips all free up counters while keeping tools within easy reach. Even ceiling-mounted pot racks can help maximise every square inch.

4. Multi-Functional Equipment

A compact kitchen doesn’t mean compromising on quality or efficiency. Modern catering equipment is designed to do more in less space:

• Combi-ovens that bake, roast, and steam in one unit.
• Under-counter dishwashers tucked into unused gaps.
• Refrigerated prep counters that combine storage with workspace.

These choices save space, reduce clutter, and help streamline service.

Equipment Type	Space-Saving Benefit	Functionality
Combi Oven	Combines two units into one; available in countertop models	Convection cooking, steaming, baking, roasting, retherming
Refrigerated Chef Base	Doubles as a worktop and refrigeration; eliminates a separate unit	Cold storage, prep surface, base for countertop cooking equipment
Under-counter Refrigerator	Frees up floor space; doubles as a work surface	Cold storage; can be placed directly at a prep station
Compact Fryers/Griddles	Fit on a countertop, freeing up floor space	Professional-grade cooking power for specific menu items
Dual-Temperature Refrigerator	Combines refrigeration and freezing in a single unit	Refrigeration and freezing for low-volume needs

5. A Strategic Equipment & Materials List

In addition to space-saving kitchen equipment, a comprehensive list of essential tools is crucial. For a café, this includes:

• Quality coffee-specific appliances like a commercial espresso machine, drip coffee makers, and industrial grinders
• Heavy-duty microwave
• Cooking ranges and a commercial dishwasher
• A three-compartment sink for washing, rinsing, and sanitising is a must for hygiene and compliance. 

Beyond the appliances, the choice of building materials is a strategic one. Surfaces that come into contact with food must be easy to clean and disinfect, and be made from non-porous materials to prevent bacterial growth. Stainless steel is an ideal choice for work surfaces due to its durability, ease of cleaning, and corrosion resistance. For flooring, non-slip materials like quarry tiles or epoxy resin are essential to prevent slips and falls and are easy to maintain.

6. The Menu Shapes the Kitchen Layout

Like for a restaurant kitchen, the first step in designing a small café kitchen is finalising the menu. It may feel counterintuitive, but the menu serves as the true blueprint for the space. A compact kitchen works best with a focused selection: too many ingredients and preparation methods quickly overwhelm its limits.

By narrowing the offering, a café can concentrate on a handful of high-quality, high-margin dishes and food instead of spreading resources thin. The menu also dictates which equipment is needed, which in turn shapes the layout. 

Choosing the Right Layout for a Small Café

For small cafés, the most efficient kitchen layouts are:

Galley Layout

Perfect for narrow, rectangular spaces, the galley layout runs equipment along two parallel walls with a central aisle. It’s efficient for limited staff numbers and keeps the workflow simple. The downside? It can feel cramped if too many people are in the kitchen at once.

L-Shaped Layout

This design tucks workstations into two adjoining walls, creating a natural flow between prep, cooking, and service. It’s especially effective for cafés with a small team or even a single chef, as it reduces unnecessary movement while keeping stations distinct.

Both layouts can be adapted to support an open kitchen concept, where customers see the energy and craft happening behind the counter.

Don’t Forget Aesthetics

Functionality and safety are the backbone of kitchen design, but looks matter too—especially if your kitchen is visible to customers. A well-thought-out aesthetic can reinforce your brand and elevate the dining experience.

• Blend with the café’s vibe. If your front-of-house is rustic, consider warm woods, exposed shelves, and vintage fixtures. For a sleek, modern café, polished steel and minimalist lines might be the way to go.
• Use shelving as a display. Open shelves stocked with colourful ceramics or glassware can double as storage and décor.
• Light with purpose. Bright task lighting keeps staff safe, while warmer ambient lights in visible areas make the kitchen feel inviting.
• Play with colour. A pop of bold tile or accent seating can give even the most functional space personality.

Even in small cafés, design continuity between the kitchen and dining space makes the whole environment feel cohesive and welcoming.

Conclusion

Space is always at a premium in a small café kitchen. But with a clear menu, a smart layout, space-conscious equipment, and a touch of aesthetic flair, you can transform limitations into strengths. In fact, some of the best cafés are successful precisely because their compact kitchens force them to be disciplined, creative, and efficient.

By narrowing the menu, investing in space-saving kitchen equipment, and building health and safety standards into the design from day one, even a modest café can run smoothly, support its team, and lay the groundwork for long-term growth.

Working with commercial kitchen specialists ensures you get the layout right from the start and makes designing and installing your new café kitchen much more manageable. At Indigo, we have years of experience in helping cafés, bistros, and restaurants transform cramped back-of-house spaces into efficient working kitchens.

Contact our expert team today for an initial consultation.

Small Café Kitchen Design FAQs

What Is the Average Size of a Small Café?

Most independent cafés fall between 50–100 sqm in total floor area, with the kitchen taking up around 25–40% of that space. The rest is usually dedicated to seating, counter service, and storage.

What Is a Good Size for a Small Café Kitchen?

For commercial use, anything under 20 sqm is considered small. A well-designed 12–15 sqm kitchen can comfortably support a focused café menu, think coffee, pastries, and a handful of light meals. If you’re offering a broader range of cooked dishes, aim closer to 18–20 sqm.

How Much Labour Does It Take to Fit a Small Kitchen for a Café?

Installing a small commercial kitchen usually takes a team of two to four fitters, depending on the complexity of the equipment and services needed (plumbing, electrics, ventilation). A straightforward café install might take 1–2 weeks, while a more bespoke setup can run longer.

What Is the Minimum Walkway Width in a Small Commercial Kitchen?

Walkways should be at least 1,200mm wide where staff need to pass each other safely, or 900mm if it’s a single-user run. Narrower than that, and you’ll create bottlenecks and safety risks.