If there's one thing you need more of in the kitchen...
It's counter space. There never seems to be enough room for your and prep cooks to do all they have to at one time. That's why you need to be creative when thinking about how to wedge a little bit more counter space in between all of your restaurant equipment.
If you have the room, you can always invest in spare workbenches and tables. Most kitchen managers, however, find that they have a very small space to work with. If this is the case, you might consider maximizing the space you do have by using under-counter shelves, refrigerators and freezers. That way, you can maximize your space and still have room to store all of your cold items.
Another option is to use portable tables. These tables are on wheels, so you don't have to worry about blocking anyone's access to a particular area. They can also double as service carts when needed. This can allow you to offer your patrons extra-fresh treats, such as a customized salad dressing prepared right at the table according to their tastes.
Though there's never enough room, there are ways to get creative about making space. See what works for your kitchen!