Foodservice Equipment & Supplies

FEB 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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18 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 a pro you should know We're seeing more catering facilities and other operators open up windows or mini pop-up retail spaces meant to drive sales during the morning or other off-peak times. Dwayne MacEwen, DMAC Architecture P.C., Evanston, Ill. A s the principal, creative director and guiding force of DMAC Architecture P.C., Dwayne MacEwen builds beautiful, func- tional spaces. Notable restaurant projects include Chromium at Chicago's Midtown Athletic Club, the upscale ambience that comes with fine dining at Michael Jordan's Steak House and the eclectic contemporary presentation that fits the menu at Roka Akor. MacEwen believes in matching a kitchen to a menu while leaving room for flexibility and change. He also places a high value on mutual trust and collaboration. FE&S: Explain how you collaborate with foodservice consultants, dealers and/or equipment manufacturers. DM: I am usually hired on by the owner to map out the concept and will oftentimes bring in a kitchen consultant to design the kitchen and specify the equipment. When developing the initial design of the restau- rant or operation, I focus on flow first — figuring out where the dirty dishes will go, where the food will come out, how many steps cooks need to take, etcetera. Obviously, function is super important, but with open kitchens, aesthetics are just as important. You have to think about what the diner will see, and not see, as well as the color temperature of the light, the look of the equipment and the overall mood as it relates to the design of the front of the house. You also have to think about how noisy the back of the house might be, and while we like to allow for energy in a space, you have to make sure that noise and activity does not adversely affect the diner's experience. FE&S: What does your analysis of flow look like? DM: We meet with the operator or chef right away to determine what they need to happen at the back of the house and make recommendations as far as adjacencies or other unique designs. For example, if there is a grab-and-go concept that wants a more full-service kitchen, we will figure out how to position those two activities together so that perhaps in off-peak times one person can handle both positions. We're seeing more catering facilities and other operators open up windows or mini pop-up retail spaces meant to drive sales during the morning or other off-peak times. FE&S: What other patterns are you seeing among your restaurant clients? DM: We're seeing more customization of components, particularly with Doc B's Fresh Kitchen, one of our chain clients. They want entire hot lines created as one massive unit that we must ensure not only functions and performs, but also has that aesthetic component. In many cases, hot lines, salad bars and other customized lines are an important visual for the restaurant. We're also seeing kitchens get smaller. I find that too much space in a kitchen translates to less performance and a loss of energy. You lose that choreography that should happen in a kitchen, which adds some excitement to an open space. So, it's up to us to really drill down [to] what the cooks are doing and how much space they need without bumping into each other. Dwayne MacEwen Principal and Creative Director DMAC Architecture P.C. Evanston, Ill.

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