THINK THROUGH YOUR WORKFLOW
Luan Ee of Kerbside Gourmet aims to raise the quality of street food with a menu that includes burgers, pastas and stews – in a 95.8sqf rectangular galley kitchen. To use the space efficiently, she organises the kitchen into two main areas, according to their work processes. The hot cooking area, which includes the grill top, deep fryer, induction stove and baking oven, is on one side of the truck, and the bottom chiller is on the opposite side. “We grill the patties and fry the potatoes first, and then assemble the burger on the countertop above the chiller, where we keep our slaw and relishes,” she explains.