Kitchen areas should be open, easily accessible, and not prone to congestion.
There are four main types of kitchen.
A professional or organisation-managed enterprise, accessible to the public, with hot drinks and counter food on offer during the day and a liquor license to serve alcohol for events; generally located on the ground floor for ease of public access.
Usually not part of the leased area.
To handle 6-8% of the population at any one period, serving fresh barista coffee and counter food. Has a licensed bar. Located on the ground floor.
A client-function facility that enables staff to prepare refreshments and receive catering for meeting attendees; has facilities to allow hot food and hot and cold drinks to be served, ie, oven, microwave, refrigerator, kettle or on-demand hot water units.
Often located near reception and meeting areas within the public zone. A functions kitchen will support larger visitor numbers and receiving, storing and distributing catering.
2 Dishwashers, 2 Fridges, 2 Microwaves, 1 Single wall oven, 2 Instant water taps (boiling and chilled), recycle and compost waste disposal.
A kitchen with basic cooking facilities and room for a larger number of people to prepare more substantial lunch foods at one time; includes plates, cups and cutlery for around 60% of the staff located on the floor.
Distributed throughout the tenancy, a reheat kitchen is designed to allow staff to prepare lunch and refreshments.
2 Dishwashers, 2 Fridges, 2 Microwaves, 2 Instant water taps (boiling and chilled), recycle and compost waste disposal.
Giving staff access to minimal light refreshments, such as hot and cold drinks and simple food preparation, such as a microwave cooker and small refrigerator.
Often located near collaboration areas, each kitchenette is designed to handle minimal light refreshment, tea/coffee making facilities and refrigeration.
1 Dishwasher, 1 Fridge, 1 Microwave, 1 Instant water tap (boiling and chilled), recycle and compost waste disposal.