Preparation for Design Planning Study trends customers styles materials energy conservation… Update on design and equipment possibilities personal visits read catalogs & trade journals ask others
Preparation for Design Planning Learn relevant codes/regs zoning health codes ADA… Figure special requirements type of foodservice location…
Steps in Design Planning Do a feasibility study Do a menu analysis
Steps in Design Planning 3. Write a prospectus Rationale = title, need, goal, objectives, policy, procedures Physical and operational characteristics menu, employee and customer profiles, architectural designs and features, anticipated volume equipment Regulatory information = codes safety, sanitation, noise, waste, disabilities
Steps in Design Planning Organize a planning team architect electrician builder design consultant engineer(s) accountant business manager health department liaison owner/investors
Steps in Design Planning Consider costs vs. budget Discuss and revise…
Cost vs. Budget Initial purchase and installation vs. operating costs over time What are the priorities? What are the constraints? Cost Quantity Quality
Architectural Features Building style and materials Floors, walls, ceilings Noise reduction features Lighting Heating, cooling, ventilation
Architectural Features Plumbing Electricity capacity location of outlets
Layout Determine space needs equipment specs + aisles Draw a flow diagram short and direct routes minimize cross traffic keep related areas near each other consider traffic flow near breakables Draw layout to scale
Work Areas Receiving Storage Prepreparation Preparation Assembly/service Warewashing Supporting services
Appendix A Loading dock Hand Sink Receiving table Office Freezer 3-part sink Office Freezer Fridge Dry storage Veg. Prep/sink Mop Sink General Prep Ingredient Room Dishwasher Pot/pan storage Assembly/holding table = Cooking equipment Hand Sink