How does RAYs small 150 sq ft kitchen shape its workflow?

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RAYs’ roughly 150 sq ft kitchen forces a highly efficient, placement-focused workflow
RAYs runs its kitchen operations around the reality that the cooking space is only about 150 square feet, including storage and a chiller. That tight footprint means the team has to arrange tasks and equipment so every inch is used efficiently, with workflow and placements planned to be “super efficient” during setup. The menu is also shaped by this constraint, with dishes built around maximising each item to keep operations running smoothly while still providing variety.
Kitchen size makes workflow and placements “super efficient”
The founders describe the kitchen as very small at around 150 square feet, storage and a chiller included, and say that space dictated how workstations were laid out. When RAYs opened in November 2023, renovation and wet works were already a major headache, but the smaller space made the operational workflow and placements especially important. In that context, “every inch mattered,” which translated into tighter organisation of where things go and how work moves through the kitchen.
The menu is built to maximise each item within the space
The small kitchen limitation directly affects how the menu is designed and executed during service. Kenneth Lee says they had to be “smart with our menu,” maximising each item and building different dishes around them to keep operations efficient while still offering variety. As a result, the kitchen focuses on staple, comfort-oriented foods rather than elaborate, presentation-heavy cooking that would demand more space or complex staging.
Ingredient choices and prep help keep operations workable
To support day-to-day efficiency, RAYs relies heavily on ingredients that can be prepared and reused across multiple menu items. Many key components are homemade, including scallion oil and chilli oil, while some elements like bread are sourced from artisanal bakeries such as Dou Dou Bake. The bread’s use across items illustrates the approach: Dou Dou’s brioche loaf is used for RAYs’ French Toast, helping the kitchen keep processes and ingredient handling more streamlined.
Limited space pushes a focus on comfort staples, not elaborate builds
RAYs’ food philosophy centres on comfort and staple food, “no specific cuisine,” with dishes designed to feel familiar and satisfying. Kenneth ties this approach partly to the small kitchen size and also to reducing food wastage, which aligns with keeping production manageable in a 150 sq ft environment. The result is a lineup that includes items such as Chicken Katsu Sando, Pulled Beef Toastie, Scallion Oil Noodles, Chilli Oil Gnocchi, and Ikura Salmon Mentaiko Don, where the core items and shared ingredients can be organised for efficient service.

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How does RAYs small 150 sq ft kitchen shape its workflow?

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