Foodservice Equipment & Supplies

JAN 2018

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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38 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 The menu is always the first step for Beth Kuczera, president of Equipment Dynamics, a Chicago-based kitchen design firm. "The menu drives everything," she says. "You start by saying, 'This is what I want to be on the menu and what I want the experience to be,' and you go from there." John Egnor, owner of the Texas- based JME Hospitality design firm, advises working through the entire process, from the point when custom- ers walk in the door to when they place their order, get their beverages or food, and consume them. In other words, every strategic aspect of the operation, from concept to menu to guest experi- ence, will impact the design and the equipment for the space. EXPECT CHALLENGES "The biggest challenge is convincing the client that the smaller space cannot accommodate their menu and cooking techniques or that they must allocate additional space if they insist on keep- ing that menu," says James Richards, president of PES Design Group, which has offices in Florida and Texas. The design needs to balance re- ceiving, prep, production and service, Kuczera adds. There still needs to be cir- culation and flow. If the space is confined, that's how the staff will feel, she says. The ratio of space between front of the house and back of the house is an- other issue. "There is always that push and pull," explains Melanie Corey-Fer- rini of Seattle-based Dynamik Space. "You have to create an allocation that is going to work." Tips for Successful Equipment Planning and Design Define a clear concept in terms of the guest experience. Be creative with use of space in every nook and cranny in the front and the back of the house. Test every item on the menu with the available equipment. Adjust as necessary. Experiment with new cooking methods to produce perfect menu items using equipment that is speed- and space- efficient. MINIMUM MAXIMIZING THE To maximize front- of-the-house seating, Sprout's back of the house was intention- ally designed as a compact space. Photo courtesy of Dynamik Space.

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