Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 77 of 152

MAY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 75 E fficiency in a foodservice kitchen is even more critical today with many operations forced by economics or labor shortages to do more with less. A well-planned design that maximizes workflow and capitalizes on available space is an absolute necessity. As kitchens get smaller, operators must carefully select equipment to fit in a tighter layout that optimizes workflow. FIRST STEPS TOWARD OPTIMAL DESIGN Determining size and layout are the first two steps in kitchen design. They both require collaborative discussion with the operator and/or chef. When trying to find the appropriate size for a full-service kitchen, one rule of thumb calls for allocating 25 percent to 35 percent of the overall space, according to Beth Kuczera, president of Equipment Dynamics. Quick-service and fast-casual concepts might require less space for the kitchen, but Kuczera and her team use that 25 percent to 35 percent range when starting a project. Similarly, Jim Richards of PES Design Group bases kitchen design on about one-third of the overall space. A formula of key factors contributes to determining the right size of the kitchen, says John Egnor of JME Hospitality. "The design of a kitchen is not an exact science," he says. The formula includes number of seats — both dining and bar/lounge — style of service, complexity of the menu, internal or external production support and warewashing needs. The formula can recommend a size, but other factors, such as a requirement that the kitchen be on two levels, relation to receiving or shape of the space, can have an impact, too. By Caroline Perkins FE&S' PANEL OF DESIGN EXPERTS Four expert design consultants share their insights and experience in maximizing kitchen workflow: Melanie Corey-Ferrini, CEO and food experience architect at Dynamik Space in Seattle. Dynamik is a full- service design firm serving corporations and campuses, including addressing their foodservice needs. John Egnor, president of JME Hospitality, based in Egg Harbor Township, N.J. He has been a foodservice design consultant for more than 35 years. Beth Kuczera, president of Equipment Dynamics in Chicago. The firm consults on designs for the front of the house as well as the back of the house. Jim Richards Jr. of PES Design Group, who heads up the company's southeast office in Sarasota, Fla. The design consultancy has been serving the c-store and foodservice industries for more than 40 years.

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