It is a universally acknowledged truth among people who have worked BOH (‘back of house’ for those new to the biz), that one of the most valuable assets in a working kitchen is counter space. It is the kitchen's heart, where all the food is prepped and plated; the cornerstone of a restaurant that deserves the very best. Anyone that’s worked in a commercial kitchen understands that efficiency is king. Having an adequately laid out workspace is critical to achieving that ideal. If you’ve worked in a commercial kitchen you’ve been there: the dinner rush is in full speed, cooks...