Restaurant Design, Foodservice Planning, Lighting Design, Hospitality Design

Wether you are a first time owner or a seasoned veteran in the restaurant and foodservice industries, your choice of a restaurant / foodservice designer can make or break your new or existing business venture.

Here are some benefits featuring actual client case studies:

Cost to Value Ratio is Enormous

When you hire an experienced restaurant / foodservice design consultant, the cost to value ratio of their services is enormous. here are three small but significant examples.

A single equipment or design detail oversite can have long term cost issues. Forgetting a window in a convection oven can cost an owner a change order. The same oversite, if not caught during the submittal phase of construction, will cost the owner $2,800.00 or more in additional operating expenses (lost labor and additional utility charges caused by "peeking" at the product.

The wrong flooring specification can cost the owner additional maintence and early replacement costs that can be saved by the right product selection by an experienced designer.

A typical commercial kitchen uses about 40% of the consumable energy in a building. A kitchen optimized with EnergyStar rated equipment uses far less energy. This can reduce the monthly energy costs and have an emediate affect on the bottom line.

Critical Details and Code Compliance

Codes make (or break) final project stages. Each geographical location has tiny nuances that are easily missed if you do not have an experienced design professional working for you that knows both the FOH & BOH code requirements. The belief that "one size fits all" with regards to commercial kitchen design & specifications is a myth. Details are critical.

Here are a few extreme, but common examples of code nuances:

Toasters may be considered cooking appliances.
Some counties have adopted FDA standards for Restaurant kitchens.
Walk in cooler / freezer flooring requires unique coving and fit requirements
The watts per square foot allowed by the local energy code can be different than the national code
The local health department can require different or more requirements than the state health code.

These five items alone can cost many thousands of dollars if not properly addressed and handled during the design & planning stages of a project. Details are critical.

Emerging Trends

Food culture has one of the most constant change and "hot concept" introductions of any industry in the world. Inovation is the norm.

Having an experienced foodservice consultant who is knowledgable of current and future trends, knows there clients market place, and what is just fad,can help there clients stay clear of costly long term mistakes.

We have designed over 500 Restaurants and over 1,300 Foodservice Facilities.