Building a successful food and beverage business hinges on an efficient and well-organized kitchen. It's crucial to grasp various factors, from spatial constraints to food preparation strategies and regulatory codes, to develop a plan that's operation-ready. Working with an architect who combines this expertise is essential for getting plans right the first time.
Commercial Kitchens
Building a successful food and beverage business hinges on an efficient and well-organized kitchen. It's crucial to grasp various factors, from spatial constraints to food preparation strategies and regulatory codes, to develop a plan that's operation-ready. Working with an architect who combines this expertise is essential for getting plans right the first time.
Commercial Kitchens
Experience to Build On
Ensure project success with expertise in commercial kitchen design, construction and operations.
For a free consultation on your project and estimate of fees to provide you with expert architectural design & planning.
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Commercial Kitchen Design Trends for 2024 and Beyond
Open kitchens build on a story of transparency for guests
Food and beverage design frequently revolves around reinforcing brand concepts. The open kitchen concept not only extends the brand mantra to food preparation but also creates a captivating show for guests. It's a chance to impress with transparency into the process, promising fresh food and demonstrating that preparation is integral to the operation.
Recent municipal restrictions on gas-powered kitchen appliances are compelling more F&B operators to explore electric equipment. The advancements in electric appliances over the years have unveiled an improved side to kitchens. Beyond significantly reducing overall heat in the kitchen, electric appliances offer precise temperature control, enhanced kitchen safety, and contribute to environmental friendliness.
Electric appliances in commercial kitchens has become a formidable alternative to gas
Whether setting up a kitchen in a food truck, shipping container, or brick-and-mortar establishment, the ease of changing equipment is paramount. Future commercial kitchen design hinges on key principles of modularity and flexibility. Modular equipment and fixtures facilitate effortless reconfiguration and customization, adapting to evolving needs and optimizing space utilization.
Future-proofing kitchens through a modular design approach
Interior
Design
Specialized services for creating inviting brewery taprooms:
Bar Design
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Guidance
Restaurant kitchen design for success!
With over 25 years of experience in designing, building, and operating commercial kitchens, we offer invaluable expertise for your project. Successfully navigating the planning and Health Department review process requires the insights of an architect well-versed in the intricate details of crafting food service plans. We grasp both operational and technical challenges, influencing decisions that shape the optimal layout and organization of a kitchen—the core engine for food and beverage businesses.
Precision is paramount, and we provide expertise in overall kitchen layout, equipment selection, engineering coordination, hood & ventilation, lighting, food code integration, development of food service plans and schedules, along with expert-level construction administration to ensure builders create a kitchen that passes initial health inspections.
Our approach to designing commercial kitchen layouts
Crafting a commercial kitchen layout involves a nuanced process, aimed at achieving both cost-effectiveness and smooth plan approval with minimal complications. Each project, born from a unique set of circumstances, demands individualized attention. The following five considerations are fundamental to our kitchen design processes:
1. Spatial Planning: We gauge the available space, relying on established guidelines to determine a suitable size in schematic design. Together, we develop a ballpark spatial balance, considering both operational and customer areas.
2. Food Preparation Strategy: Decisions on the food preparation approach come next. Whether it's an assembly line for high volume, a zoning layout for segregation, a galley layout for tight spaces, or an island layout for a more hierarchical operation, these choices form the backbone of the design.
3. Cuisine and Menu Impact Assessment: The impact of the cuisine and menu on kitchen equipment, preparation, cooking stations, and storage is thoroughly assessed. Understanding the general theme of food preparation guides the evolving kitchen layout.
4. Staffing Organization: Staffing considerations play a pivotal role in organizing key areas. Collaboratively, we identify how the staffing of the kitchen will impact the layout, determining the number of workstations and the adjacencies of one work area to another.
5. Logistical Considerations: Logistical factors, including the amount of cold/dry storage, pathways for back-of-house access, and dishwashing methods, are carefully considered. Despite being less visible, these logistical elements have a significant influence on how the kitchen is organized.
Over the years, we've collaborated with incredible entrepreneurs, supporting their passion for business through architectural and brand design projects. It's an honor to be part of their journey.
Our Valued Clients
Tell us about your project!
Click below to share details about your project for a complimentary consultation and a fee estimate. We're here to provide you with expert architectural design and planning services.
Over the years, we've collaborated with incredible entrepreneurs, supporting their passion for business through architectural and brand design projects. It's an honor to be part of their journey.
Our Valued Clients