FAST-FOOD RESTAURANT KITCHEN: SPATIAL LAYOUT, EMPLOYEE BEHAVIOR, AND EFFICIENCY

Abstract

Fast-food restaurants in Indonesia face complex challenges in organizing compact kitchen spaces, particularly for outlets operating in food courts with dual service systems. These spatial constraints not only affect work efficiency and staff comfort but also directly impact operational flow and workplace safety in the Back of House (BOH) area. This study aims to analyze the relationship between kitchen spatial configuration and employee behavior using the behavior setting approach, which emphasizes the interrelation between physical space elements and recurring behavior patterns within them. A quantitative approach was applied through Likert-scale surveys, field observations, and spatial documentation conducted at eleven Wingstop Indonesia outlets located in shopping centers. The collected data were analyzed using descriptive statistics to assess staff perceptions of circulation, collaboration, efficiency, and workplace safety. The findings indicate that most respondents hold positive perceptions of well-organized kitchen layouts, where efficient zoning and equipment placement improve movement flow, minimize potential collisions, and create a more comfortable and productive work environment. Adequate workspace and minimal obstructions were identified as the primary factors supporting efficiency, while dual service operations still require further optimization. Overall, this study emphasizes that ergonomic spatial design aligned with user behavior can enhance productivity, safety, and overall work quality in modern fast-food restaurant environments.