Section 5 –Design Development
During this phase, the Foodservice Consultant (Kitchen Designer) takes the previously approved schematic design and further enhances the layout to create the (1) Design Development Drawing by:
- inserting the basic equipment into the plan and,
- verifying and confirming the operational layout
- verifying the organizational flow from the receiving area at the back of the house to the servery at the front of the house.
The Foodservice Consultant (Kitchen Designer) will confirm the layout and the square footage requirement for the following areas as the drawings are developed:
- Storage (dry & refrigerated)
- Office (verify number of personnel)
- Janitor closet
- Staff toilets (if required)
- Preparation area (s) (dry, vegetable, meats)
- Production area (s) hot and cold, A La Carte, grille
- Servery/wait staff pick-up/ cafeteria
- Beverage area (s) (hot/cold)
- Soup/salad bar
- Other/specialty areas
o Bakery (fill service/bake off)
o Ingredient Room
o Service Bar
o Service Pantries
o Executive Kitchens
o Banquet Kitchen, Dish-up, Staging
o Tray assembly area (hospital)
- Seating areas (areas are based on meal counts and type of food being served, number of meal periods)
As the various work stations and areas are developed, the Foodservice Consultant (Kitchen Designer) will start the selection and location on the drawings of equipment, by brand, to support the various preparation areas and work counters, as well as the cooking lines.
The Foodservice Consultant (Kitchen Designer) will locate the various pieces of fabricated and manufactured equipment that are selected (ranges, fryers, convection ovens, etc.) based on menu and demand levels.
The warewash locations and utensil wash areas will be refined to reduce cross-traffic. To determine the best location for the warewash area, it will be if necessary to determine if the foodservice outlet will be self- bussed by the patrons or bussed by the staff.
Pulping (if you are planning on doing a lot of disposables): The Foodservice Consultant (Kitchen Designer) will also look at providing pulping equipment,. The pulper will be located at the tray drop off or soiled dish return area, with the extractor located at the dock.
An equipment schedule will be provided on the drawing, indicating equipment makes and model no’s, to meet the needs of the project.
Project Data Books
The catalog sheets for the equipment selected will be assembled, along with a cover sheet defining typical and special component, in a Project Data Book. This book will also include general information for the Architectural Team, as well as a budget cost estimate. The Foodservice Consultant (Kitchen Designer) will provide this book to the Architect for distribution to the engineers for their preliminary development of utilities (see Appendix).
These books will be provided to you for review and approval of the equipment, brand and options. You should also have them reviewed by your maintenance staff (if available) for comments and compatibility (if you have multiple units).
Review and Approval
A review meeting will be scheduled with the Foodservice Consultant (Kitchen Designer) after you have reviewed the selected equipment, to discuss the equipment selection and finalize the requirements for each piece.
After the review, and after you have given final approval of the Design Development Plans and equipment selections, the Foodservice Consultant (Kitchen Designer) will provide a revised cost estimate.
The Foodservice Consultant (Kitchen Designer) will request that the Design Development Plans and equipment selection be signed off prior to proceeding with the (2) Construction Drawings and Documents.