Restaurant design is our passion. The diversity of the Restaurant & Retail space lends itself to creating a near limitless number of considerations to be made when designing the back of the house. It is important to understand, up front, what you want the overall customer experience to be, and the design process will then help facilitate that goal.

The sheer volume of people that most foodservice operations in Hospitals will service on any given day can be a daunting figure. Therefore, Health Care Facility design typically requires a significant amount of focus on throughput, and efficiency.

The Hospitality industries focus should always be on wowing its customers, and so is ours. The foodservice operation of just about any Hotel will typically need to support a variety of methods of food delivery to achieve this. These options can often include bars, restaurants, grab ‘n go, and room service which all have their own special considerations.

We have significant experience designing Continuing Care Community foodservice operations. It is very important to be considerate of diet restrictions, the timeliness of meal delivery, and ease of access when designing a kitchen and dining areas for operations such as these.

These are often large operations that will have a heavy focus on a high-volume lunch hour. Because of this, the key to designing foodservice operations for Corporate & Institutional Facilities is to focus on throughput and effective food storage to help facilitate cost management.

A proper foodservice operation design can go a long way for Churches. We often see that without one, the kitchen can be significantly oversized or undersized for their needs. While the facility may only be used a few days a week, you will want to pay close attention to peak demand times, and the possibility of future growth.

Focus should be made to curating a leisurely dining experience. We find that Country Clubs will have a day to day that heavily focuses on bar and quick service options, and a back of house that supports this type of dining. However, many of these operations may have a need for a traditional restaurant style service setting that can support large banquet style gatherings.

Education Facility foodservice design will typically have a heavy focus on quick service, and grab n’ go offerings. However, there will also usually be a need for large cafeteria style service to support effective meal delivery to students. Attention should be paid to traffic flow, and throughput during peak hours.