This document summarizes a study on ergonomics in restaurant kitchens. It describes the typical layout and functions of a restaurant kitchen, which is designed to handle high volume and different food preparation stages. An average restaurant kitchen is about 1000 square feet. When planning the space, 60% is usually for the dining area and 40% for the kitchen, with 30% occupied by equipment and 10% for food preparation. Key equipment includes ovens, fryers, refrigerators, dishwashers, and stovetops. The document outlines best practices for kitchen layout, flow, and positioning equipment to optimize efficiency. It also compares restaurant and residential kitchen dimensions and equipment.