Whether building from scratch, renovating, or making ongoing improvements, restaurateurs, designers and builders are always on the lookout for innovative ways to make best use of every available spot in the kitchen while easing traffic bottlenecks and ensuring that heating, cooling and ventilation equipment operate efficiently. Space savers such as up-the-wall vertical designs or under-counter storage arent solely for small facilities. Larger kitchens also remain on a constant quest for streamlined efficiency. Managers and kitchen and serving staff want the equipment and products they need safely within reach. Area health and building regulations also play a hand in kitchen size by requiring spatial elements such as separate hand-washing and food-rinsing sinks.