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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76 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 "Once we have established a rec- ommended area," Egnor explains, "we review it to determine if it is adequate, and we recommend service entry and exit locations to optimize the opera- tional flow of the work." Since each workflow requires specific equipment, it will have an effect on the total layout. For example, a wood-fired grill would require venting, wood storage, and disposal of ash and embers, all issues that would have an impact on space and layout. Kuczera reviews a multipage check- list with the client. The conversation covers every aspect of the restaurant: hours of operation, seating, and activity in the dining and bar areas. Is there outdoor dining, carry-out or (if a hotel) room service? All of these factors affect design. Kitchen size may depend on whether the operation will prepare food from scratch, which requires more space in the prep area, adds Richards. Or will this be a heat-and-serve operation with vendor- provided meals? Kitchens in these operations take up less space. In some cases, Richards explains, space has been set by the time his firm is contracted by an architect or a client, so it is necessary to design to existing specs. Melanie Corey-Ferrini's firm, Dynamik Space, takes a somewhat different approach, but the principles remain the same. Dynamik designs the entire space, front of the house and back of the house, at the same time. "We determine the experience of the whole restaurant," she says. "Is it an open exhibition kitchen? Do we want some of it closed off from a customer experience standpoint? We work back and forth a lot. We lay out the back of the house, the types of equipment needed, the operational flow, health department needs, and see how much is left over for the front of the house. If we don't have enough seats from a business standpoint, we start looking at where we can push or pull." Just because quick-service and fast-casual restaurants use smaller kitchens does not mean they are easier to design, says Kuczera. "It's the same components, just a different scale. They have tighter service windows, not like full-service restaurants where there might be three or four table turns. When they hit their peak period, they have to perform." THE MENU IS THE ROSETTA STONE Equipment, layout and flow all depend solely on the menu. "We say the menu is the bible," says Kuczera. A client must bring her a menu in some form, even if it may change over time. While she sometimes gets pushback, Kuczera insists on seeing the concept's menu. It's a deal breaker. She describes the process as translating the menu into design. "When we see steak on the menu, we know there will be a broiler of some type," Kuczera says. "When seafood ap- pears on the menu, we know, depending on what they are doing with it, there will be some type of steaming. We go through the whole menu. We talk equipment. We talk prep stations. We go from food processors to equipment bins. We look at the dessert menu. We look at their beverage program. We look at area storage, employee areas and office space needed." After the initial brainstorming "We chalk it out on the floor and build some pieces out of cardboard. They get a feeling for scale and how it relates to the space." — Beth Kuczera, Equipment Dynamics, on how she helps clients understand spatial aspects "Imagine a table with a piece of equipment on it, on casters, and you can just connect them into electrical and plumbing — ready to go. It makes the physical space changeable." — Melanie Corey-Ferrini, Dynamik Space, on making equipment more plug and play KITCHEN DESIGN IS AN ART AND A SCIENCE

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