This is the combination kitchen/bar portion of the facility. We were responsible for the entire project design and plans production in concert with the owners.

The design program for the foodservice portion of this project required a basic menu for lunch and dinner as well as a large after hours appetizer menu. The menu also calls for many fresh sheet and specialty occasion menu's. The premium spirits, beer, and wine requirements were also a very important element of the business model.

The best way to describe this foodservice facility design, is "getting 20 pounds in a 5 pound bag" with the use of many efficient and compact stations coupled with multiuse foodservice equipment selections.

The building permit and health permit were approved in January of 2008. Check back in a few months for project updates.

EFFICIENT KITCHEN AND BAR PLAN

KITCHEN ELEVATION

KITCHEN PREP AREA

KITCHEN PREP AREA