Chapter 2

Foodservice
Design

Chapter 2 Overview
Introduces

the roles & responsibilities of each

member of the foodservice design project
team.
Describes the sequence of steps involved in
the design of a foodservice facility.
Introduces the work typically performed by a
foodservice consultant in the design process.
Discusses how the costs of a new or
renovated foodservice facility are estimated.

The Project Team

The
The
The
The
The
The
The

Owners Representative.
Architect.
Engineers.
Foodservice Facilities Design Consultant.
Interior Designer.
General Contractor.
Foodservice Equipment Contractor.

The Owners Representative

Typical Roles & Responsibilities
Selecting

team members (architect,

foodservice consultant, etc.).
Determining operational goals for the
project.
Setting the budget & obtaining funds for the
project.
Evaluating the design for the project.
Accepting or rejecting recommendations of
equipment, furniture, etc.

The Architect: Typical Project

Roles
& Responsibilities
Coordinating
the work of the design team
(engineers, consultants, interior designer).
Preparing & submitting design drawings &
specifications for the project.
Managing the bidding & contract negotiation
process.
Coordinates & inspects the construction
process.

Potential Architectural
Principal in Charge: markets the firm &
Team
Members

negotiates the contract with the Owner; the

individual ultimately in charge.
Project Manager: responsible for the design
process on a day-to-day basis; coordinates the
work of the other team members.
Design Architect: works closely in the
planning & schematic design phases to set the
overall direction of the design.
Site Architect: has a temporary office at the
job site & coordinates & supervises the
construction progress.

Criteria for Selecting an

Architect
Successful

experience with similar projects,

including foodservice facilities.
Relevant experience of the proposed team
(engineers, consultants, etc.).
Chemistry the expectation of a positive &
productive working relationship.

The Engineers:
Roles & Responsibilities
Electrical

engineers: design the systems that

supply electricity as needed in the facility.
Mechanical engineers: design the plumbing,
heating, ventilation, & air-conditioning systems
within the facility.
Structural engineers: design systems to
support the structure of the building & to
protect its integrity.
Civil engineers: design site improvements
necessary for a facility.

The Foodservice Consultant:

Typical Roles & Responsibilities
Assists

the owner in identifying operational

goals & objectives.
Works closely with the architect to determine
space requirements.
Designs the foodservice areas & lays out
equipment within them.
Recommends equipment to the owner.
Prepares drawings & specifications for the
foodservice-related parts of the project.
Coordinates construction of the foodservice
areas, including an inspection of the
completed facility.

Common Foodservice
Consulting Services
Market

& Financial Feasibility Studies.

Master Planning & Programming to determine
what approaches, systems, & design concepts
will best meet the Owners objectives.
Facility Evaluation to pinpoint strengths &
weaknesses of existing foodservices &
recommend improvements.
Foodservice Facilities Design.
Operations Analysis to identify inefficiencies &
recommend improvements.

The Interior Designer: Typical

Roles & Responsibilities
Gives

the foodservice operation its distinctive

visual character & theme through the design
of interior spaces, the selection of colors, &
the specification of furniture & finishes.
Focuses on the public or customer parts of
the facility, rather than on the kitchen or
storage areas.

The General Contractor: Typical

Roles & Responsibilities
Overall

responsibility for the construction of

the facility in accordance with the plans &
specifications prepared by the design team.
Selects sub-contractors to perform specific
parts of the construction work, coordinates
their progress, & monitors their performance.
Works with the architect & owner to resolve
problems encountered in the construction
process.

Alternatives to a General
Contractor
Construction

Manager: involved as part of

the design team, advising on construction
costs of design alternatives; coordinates the
actual construction.

Is involved in the preparation of the contract

documents.

Design-Build

Firm: employs its own

architects, engineers, & consultants.

Handles all aspects of the project from

inception through design to opening day.

The Foodservice Equipment

Contractor
A

dealer who markets foodservice

equipment.
May be a sub-contractor hired by the general
contractor or may be a prime contractor
hired by the owner.
Furnishes & installs the equipment as
designed & specified by the foodservice
design consultant.

The Design Sequence

PRE-DESIGN

DESIGN

1. CONCEPT
DEVELOPMENT

3. PROGRAMMING

2. FEASIBILITY

4. SCHEMATIC DESIGN
5. DESIGN DEVELOPMENT
6. CONSTRUCTION DOCUMENTS
7. BIDDING & AWARD
8. CONSTRUCTION ADMINISTRATION
9. INSPECTION & ACCEPTANCE

POST- DESIGN
10.
IMPLEMENTATION
& TRAINING

Space Analysis &

Programming
Space

analysis: determines the amount of

area required for each of the functional areas
of the foodservice operation.
Determination of adjacency: what functional
areas need to be located next to each other?
Foodservice program statement: narrative
description of the requirements for each
functional area, used by the design team.

Adjacency Matrix (Portion)

R.

D.S. R.S.

Receiving

DryStorage

RefrigeratedStorage

Pre-preparation

FinalPreparation

Thelargerthenumber,themore
importantitisforthetwofunctional
areastobelocatedadjacentto
eachother

P.P.

3
FinalPrepand
Pre-Prep
shouldbe
adjacent

Example of a Bubble Diagram

Solidarrowsareflowoffood,dashedarrowsareflowofwaste

Foodservice Program Statement

Elements Partial Example
Room/Area#

103

Room/AreaName

Dishroom

Relationshiptoother Neardiningroom&kitchen
Areas
DescriptionofUse

Towashallutensils,servingpans,
china,glassware

SquareFootage

420(39squaremeters)

Finishes

WallsFloorsCeilings
Lighting

Schematic Design (Phase

I)
Shows

the shape of the building, the

entrances & flow patterns, location of dining
rooms, kitchen, & other major components of
the foodservice facility.
Typically prepared, presented to the owner,
& revised several times.
A preliminary estimate of the cost of
construction is typically prepared near the
end of the schematic design phase.

Schematic Design
Example

Design Development (Phase II)

The

team fleshes out the design of the project

through increasingly detailed drawings.
Alternative systems are evaluated through value
engineering.
Foodservice equipment selections are made in
consultation with the owner.
Detailed floor plans, utility drawings, elevations &
sections are prepared.
Preliminary specifications are prepared.
Cost estimates for the project are revised & refined.

Example of a Design
Development Floor Plan (Partial)

Example of a Utility Spot

Drawing (Electrical - Partial)

Example of a Utility Spot

Drawing (Mechanical - Partial)

Example of an Elevation Drawing

(Pot Sink with Collector)

Construction Documents
(Phase III)
Drawings:

show construction of the new or

renovated facility, including all site work,
structural systems, rooms & other spaces, utility
systems, equipment, finishes, & details
Specifications: describe the materials &
products, the standards of workmanship, the
methods of fabrication & construction, the
applicable code requirements, & the methods of
installation, cleaning, & testing.
General conditions of the contract: defining
terms, assigning responsibility, establishing
payment schedules, describing how changes are
to be handled, & listing the specific project
conditions .

Types of Specifications
Descriptive

specifications identify all the

important characteristics of the material or
product.
Proprietary specifications identify the
product by reference to a manufacturer &
model number, & require the contractor to
provide that item & no other.
Performance specifications establish
performance criteria that are relatively
independent of the specific description of the
item.

Bidding & Contract Negotiation

(Phase IV)
Putting

the project on the street.

Interested contractors prepare proposals
following the requirements of the
documents.
Questions regarding the requirements are
addressed by the design team.
Bids are due by a deadline.
Bids are evaluated for conformance to the
contract requirements.
The successful bidder (often the lowest
qualified price) is identified & a contract is
negotiated.

Bidding & Contract Negotiation

(Phase IV)

Foodservice equipment contractors often

propose substitutions & alternates to what
was specified in the bid documents:

Substitutions: proposals to provide materials,

products, equipment, or systems from a
manufacturer other than the one named in the
specifications.
Alternates: proposals to provide materials, products,
equipment, or systems different from what was
described in the specifications, generally at a
significantly lower price.

Substitutions & alternates are evaluated by

the foodservice design consultant, who makes
a recommendation to the owner regarding
their acceptance.

Construction Coordination
(Phase V)
Submittal

review: review of the shop

drawings & equipment submittals prepared
by the foodservice equipment contractor.
Coordination with the architect & contractors
where questions arise in the construction
process about the foodservice installation,
often through job site meetings.
Review of proposed changes to the work.
Attend job site meetings.

Examination of the construction progress &

installation of the foodservice equipment.

Inspection/Acceptance
Prior

to turning the completed facility over to

the owner, the architect, engineers,
foodservice design consultant, & interior
designer examine their parts of the project.
A punch list is prepared by each member of
the design team, describing all work that
remains to be done to complete the project
according to the plans & specifications.
The completed facility is turned over to the
owner when the project team is satisfied that
the work is complete & fulfills the
requirements of the contract.
The submission of the letter recommending
acceptance of the project by the owner is
often the final step in the design sequence.

Implementation & Training

Benefit employees by:

Explaining the intent of the design.

Learning the most efficient & effective ways of
using the new facility.
Demonstrating the proper use & maintenance
of new equipment.
Employees who are involved in the planning
process gain a sense of ownership, &
ownership leads to commitment to the success
of the new facility.

The End