Respuesta :
The storage area should be close to the kitchen area as much of the items being stored for later use are related to what happens within the restaurant. Most restaurants store extra nonperishables, condiments, silverware, plates, napkins, menus and much more. Having the storage in an easily accesible position to where the items are going to be used the most helps cut out time constraints.
Answer:
production area?
Explanation:
Assuming storage would be near where the food is prepared
