Kitchen Design 101 – Program

Kitchen Design Reach in Beverage Cooler

Kitchen Design Reach-in Beverage, Grab-n-Go Cooler

Kitchen Design 101 – Program

Foodservice Consultant

Five Oaks Kitchen Design’s approach to a project is to address all planning issues during the pre-design or Concept Development portion of the project. Five Oaks Kitchen Design will provide the Owner and Architect a “Foodservice Program Questionnaire Form” designed for your facility. See Appendix:

The program questionnaire will include statements of planning facts, goals, special owner/operator requests, operational characteristics and assumptions, area allocations, and cost estimates.

Unless these items are discussed early and resolved, unspoken assumptions could result in problems as the project develops.

The Foodservice Program Questionnaire approach gives the Owner, Architect, and the design team the opportunity to understand in detail how the foodservice facility will operate and is the basis for the design assumptions. This program is reaction-oriented and we ask all of the team members to review the program, to confirm, refine or expand on any part of the program.

For a design to be effective in the early planning stages, it is important to explicitly state what the directives and proprieties are, so a well coordinated, and approved program can be the basis for developing the most successful design.

Foodservice/Planning Considerations

  • Corporate Goals & Policies (Operational Objectives/directives)

Has the owner pre-established foodservice guidelines, operational profile, or specific financial targets.

  • Demand Requirements (Who/How Many we feed)

We need to analyze populations by employee categories, location within the facility, and likely participation.

  • Serving/Dining Format (How are we serving the employees)

Do we need multiple, complementary-format foodservice entities? What are the serving requirements, training/conference center, private dining, executive dining, employee cafeterias, patient feeding, school/institutional feeding, etc?

  • Operational Characteristics (How are we going to prepare the food)

Should there be an in-house bakery, meat/vegetable preparation area, etc.? Do we need an ingredient control room or staging areas for remote feeding areas or transport equipment, etc.? How do we encourage self-bussing?

  • Functional Relationships (Proximity and adjacency relationships, process flow workstation organization)

How can process flow be shortened and streamlined for food preparation, service, warewash, and trash. How can cross-flows or flow restrictions be eliminated or minimized? Have we met all the program objectives?

  • Equipment Costs (Capital initial cost)

What is the initial foodservice equipment budget and what is the basis for the estimate? How can it be reduced and if necessary, still maintain the design of the project? Long term quality equipment vs less expensive short life equipement.

  • Operational Efficiency (Equipment lifecycle & labor/staffing costs)

In most applications, a 10+ year lifecycle is an appropriate factor. Can the facility be designed to use fewer workers, can one person work two stations easily?

  • Project Schedule (Planning and Construction management)

An early assessment of the project milestones needs to be done to see if there are any constraints on the foodservice planning, bidding, or construction schedules.

  • Growth Considerations ( Future Employee Growth)

Do we need to develop “soft” spaces for future growth in certain foodservice component areas? Should we size the cold storage assemblies for future growth?

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