Foodservice has greatly evolved over the last ten years. From actual offerings to whose offering it we’ve evolved into a constant feeding frenzy – none of which I am complaining about. As a generation of busy people, we’ve come to expect food at every corner so we can grab it exactly when we need it. All this evolution in ready made food has brought forward an interesting and sometimes challenging trend: small kitchen spaces. Across the globe, foodservice operators are looking at new and different ways to make their small commercial kitchen space work for their business. Today we’re going to look at some of the ways you can maximize your small kitchen space and make more with less space.