There are 3 main type of food kiosks. Frist is your production Kiosk or wet kiosks, usually packed full of equipment like Ovens, fryers, vent hoods, sinks,
refrigerators, freezers, ice makers, soda fountains ect. This makes the design portion even more important. Laying out the equipment & the work flow of people is very critical because of the
smaller space we are usually working with in a kiosk.
Second is a satellite kiosk. These are Very similar to the wet kiosk but with less equipment. Usually you see these types of stores in malls or facilities were there is a main store that makes the product and moves it to the satellite location for resale.
The third type of kiosk is a non-production or dry kiosk. This has ever less equipment. The product is made off site and prepackaged. No cooking or reheating. The products is displayed on shelving or display cases.