Foodservice Equipment & Supplies

OCT 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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54 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 functional by design Service Stations By Dana Tanyeri S taff service stations can become a bit of a no-man's-land. Many interior designers aren't well versed in service stations' full operational implications — or keen to take away from other design components to accommo- date them. And in many cases, foodservice consultants are not asked to weigh in on decisions made on the other side of the kitchen door. But woe betide the operator who gets this mission-critical area wrong. Failure to pay sufficient attention to server stations, and to design them with both function and form in mind, can have serious negative consequences for guest experience and staff morale. "It can be pretty tough to get inexpe- rienced operators to focus sufficiently on these areas and to allot ample space for them," says Dave Shove-Brown, partner at //3877, a Washington, D.C., architec- ture, design and brand development firm. "That's rarely the case with experienced operators. They recognize the importance of getting it right, likely because they've paid the price for not doing so in the past. It's not something you want to have to go back and redo because you didn't think carefully enough about it up front." Analyze Products, Paths, Processes As with other areas of restaurant design, server station design should begin with Front-of-the-house staff at The Smith, an American brasserie in Washington, D.C., access POS machines and supplies at stations designed as a feature in the main dining room. Photo by Clarence Butts

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