Why Layout Matters

With limited space (70–100 sq. ft.), layout affects:

• Speed and workflow
• Safety and hygiene
• Staff efficiency

A well-planned layout ensures:

• Smooth operations
• Easy cleaning
• Organized storage

Key Layout Zones

• Prep Zone – Cutting, mixing
• Cooking Zone – Fryers, griddles
• Service Zone – Pick-up counter
• Cleaning Zone – Sink, disposal

Why Hire a Professional Fabricator

Experts like Om Body Builder offer:

• Custom designs
• Regulatory compliance
• Space-optimized fabrication
• End-to-end service

Space-Saving Tips

• Use only essential equipment
• Multifunction appliances (e.g., combi oven)
• Vertical storage: shelves, hooks
• Foldable counters and compact fixtures
• Clear bins & labels
• Sliding doors for tight paths
• Bright lights & mirrors for spaciousfeel

Common Layout Styles

• Assembly Line – Best for high volume
• Galley – Narrow, efficient for small teams
• L-Shape – Corner use, smooth flow
• U-Shape – Max counters, ideal for varied menus

Must-Haves

• FSSAI & fire safety compliance
• Balanced weight distribution
• Easy-access plumbing/electrical setup

Conclusion:

Your food van layout directly impacts your success. With expert design, every inch becomes a tool for speed, safety, and service.