My partners and I are in the process of opening a new restaurant. Theres three of us total, myself and another chef will run the back and the other guy will run the front. We've been looking at locations and think we've found one, although I'm not entirely thrilled with it. The other two like it though. Given the location and layout we would do a brasserie, white table cloth, french and creole influenced menu using local produce. My biggest concern is the size for the kitchen. The way things are looking to be laid out we would have about 65 seats but very little space for the back of house. While I think there's enough space for the main line, I'm mostly worried about storage and prep areas. We're looking at only a 4x6 walk in, no prep areas, no freezers, and very little space for dry stock, most of which will be on the other side of the dining room from the kitchen. Is this normal? I've worked in plenty of small kitchens, but there was always plenty of storage space. A 4x6 walk in is basically a closet. I could fill that with just cheese and wine, much less produce, meat and fish. And deserts. And bread dough. Or is it just me, thinking I need more space in order to prepare this type of menu? How big should a kitchen and storage area for this type of place be? Any suggestions?