Foodservice Equipment & Supplies

JUL 2019

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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88 FOODSERVICE EQUIPMENT & SUPPLIES JULY 2019 FUNCTIONAL BY DESIGN Designing for Pickup and Delivery On-site diners have typically sought two things: a positive dining experience, created by good service and a pleasing environment, and a variety of high-qual- ity menu items to choose from. Now there is a new tribe of people for operators to consider: those who want to eat chef-made food — in the comfort of their own homes, of•ces or anywhere else they desire, without a lot of human interaction in the middle. They are the new version of takeout and delivery customers. Their benchmarks are convenience and quality. Satisfying their needs depends on careful thought and execution of design. There's a tried-and-true formula to balancing the needs of both customers separately, but doing that under one operation is often quite tricky. Newer off-premise business models continue to drive change in commercial kitchens as operators look to accommodate the extra volume that off-premise business generates while driving kitchen ef•- ciency. Two critical areas to consider: production and dispatch. With third-party delivery espe- cially, orders can ood in all at once, creating pressure on production. Flexible prep and production equip- ment can help, along with portable prep/production tables that can sepa- rate work areas for off-premise from on-site orders. One design strategy that can support exibility: placing all of the •xed equipment requiring a hookup of some kind around the perimeter of the kitchen, says Min An, principal of Ricca Design Studios. This approach will leave the center space open to accommodate portable tables for prep and production. Sta Considerations Those additional orders may also mean a need for additional staff, notes Juan Martinez, principal at Pro•tality, an industrial engineering consulting •rm. An operation may even need to double its staff to run separate production lines, he says, at least during peak periods. The question of additional staff really starts with how big a role delivery and takeout play in the business. Unless delivery and takeout consume large slices of the revenue pie, there may not be the need for duplicate production areas, notes John Egnor, founder and president of JME Hospitality, a design and consulting •rm. He offers a caveat, however: "Every operation is unique, and I can see the potential for a dupli- cate operation if the volume of meals produced requires it." In his years of experience as a foodservice designer, Egnor has found, for the most part, the most important physical change in an existing kitchen's operation is to develop a takeout and pickup area to support the increased volume. Treat delivery and takeout orders the same, he says. For many operations, that means placing those orders near the cook or expediter and bagging them for delivery or takeout. Concepts with a large commitment to delivery, Egnor says, will develop a center of operations speci•cally for these customers. This includes order processing, staging and dispatch. Order processing simply means receiving orders and issuing them to the kitchen for production. Staging | By Caroline Perkins |

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