No one comes to us just for stainless steel and specs—they come to solve a problem. To serve more covers. To move faster. To make their kitchen work better for the people in it.
And that’s why we welcome questions. Big ones. Small ones. First-time-operator ones. “I’ve-done-this-a-dozen-times-but-need-a-second-opinion” ones. We’ve heard it all, and we’re here to share what we know.
“How much space do I really need for a commercial kitchen?”
It depends.
A quick-service kitchen might function well in 800 square feet. A full-service dining operation could need 2,000 or more. The key is designing for workflow, not just square footage. Can your staff move safely and efficiently during service? Are your prep, cook, and clean zones clearly defined?
We often remind clients: the tighter the space, the smarter the design needs to be. And that’s where a restaurant supply partner with design experience makes all the difference.
“What’s the difference between a $1,200 range and a $5,000 one?”
This is one of the kitchen questions we get asked most often—and it’s a good one.
Yes, the price tag matters. But so does output, durability, and day-to-day usability. A high-volume restaurant serving 300+ covers a night needs equipment that holds temp, handles abuse, and recovers fast. A smaller café might prioritize flexibility and footprint.
We don’t believe in overspending, but we do believe in buying for how you actually operate. We’ll ask questions about your menu, your volume, and your line setup before recommending anything.
“Can I keep my existing equipment during a remodel?”
If it still works—and still works for your workflow—yes.
Restaurant remodeling projects are a great time to reassess what stays and what goes. We help clients evaluate their current equipment, factoring in age, energy efficiency, service history, and fit with the new layout.
Sometimes the smartest move is reusing a dependable piece. Other times, replacing it now saves headaches (and labor costs) down the road.
“Do I really need custom fabrication?”
Not always. But when you do, it’s worth every penny.
Another of the top kitchen questions we hear: “Can’t we just use a standard table or sink?” Sure. But if the space requires something specific—tight corners, odd heights, built-in shelving, or unique prep setups—custom fabrication ensures everything fits and functions exactly as it should.
And because we fabricate in-house, we can adjust quickly. That means fewer delays, smoother installs, and fewer compromises during the build.
“How long does it take to get everything in and installed?”
Lead times have improved, but some equipment still takes weeks—or months. Planning ahead is crucial.
We work with clients to build a timeline that aligns with their construction or remodeling schedule. That includes ordering equipment early, staging delivery for install readiness, and coordinating with GCs or trades.
We also manage the moving parts—literally and figuratively—so you don’t have to juggle ten vendors to get one kitchen open.
“What do you actually do at Mission?”
We love this one because it’s bigger than people think.
We don’t just sell equipment. We guide operators through every phase of the commercial kitchen build: design, layout, budgeting, product selection, fabrication, installation, and project management. And we do it all in-house.
That means more control, fewer delays, and a kitchen that works—for your concept, your staff, and your future.
Ask Away. We’re Listening.
Every smart kitchen starts with the right questions. Whether you’re building new, reworking your layout, or just weighing equipment options, we’re here to guide you through it—clearly, confidently, and without the runaround. Let’s get to work.
