Design & Layout of Foodservice
Facilities
Chapter 2
Chapter 2 Overview
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Introduces the roles and 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
Owner’s Representative
 The Architect
 The Engineers
 The Foodservice Facilities Design
Consultant
 The Interior Designer
 The General Contractor
 The Foodservice Equipment Contractor
The Owner’s Representative –
Typical Roles and Responsibilities
 Selecting
team members (architect,
foodservice consultant, etc.)
 Determining operational goals for the
project
 Setting the budget and obtaining funds for
the project
 Evaluating the design for the project
 Accepting or rejecting recommendations of
equipment, furniture, etc.
The Architect: Typical Project Roles
and Responsibilities
 Coordinating
the work of the design team
(engineers, consultants, interior designer)
 Preparing and submitting design drawings
and specifications for the project
 Managing the bidding and contract
negotiation process
 Coordinates and inspects the construction
process
Potential Architectural
Team Members
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Principal in Charge: markets the firm and
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 and
schematic design phases to set the overall
direction of the design
Site Architect: has a temporary office at the job site
and coordinates and 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
and productive working relationship
Ask for references, and contact them!
The Engineers:
Roles and Responsibilities
 Electrical
engineers design the systems that
supply electricity as needed in the facility
 Mechanical engineers design the plumbing,
heating, ventilation, and air-conditioning
systems within the facility
 Structural engineers design systems to
support the structure of the building and to
protect its integrity
 Civil engineers design site improvements
necessary for a facility
The Foodservice Consultant:
Typical Roles and Responsibilities
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Assists the Owner in identifying operational goals
and objectives
Works closely with the Architect to determine space
requirements
Designs the foodservice areas and lays out
equipment within them
Recommends equipment to the Owner
Prepares drawings and 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
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Market and Financial Feasibility Studies as
described in Chapter 1
Master Planning and Programming to determine
what approaches, systems, and design concepts
will best meet the Owner’s objectives
Facility Evaluation to pinpoint strengths and
weaknesses of existing foodservices and
recommend improvements
Foodservice Facilities Design (as described in the
previous slide)
Operations Analysis to identify inefficiencies and
recommend improvements
The Interior Designer: Typical
Roles and Responsibilities
 Gives
the foodservice operation its
distinctive visual character and theme
through the design of interior spaces, the
selection of colors, and the specification of
furniture and finishes.
 Focuses on the public or customer parts of
the facility, rather than on the kitchen or
storage areas
The General Contractor: Typical
Roles and Responsibilities
 Overall
responsibility for the construction of
the facility in accordance with the plans and
specifications prepared by the design team
 Selects sub-contractors to perform specific
parts of the construction work, coordinates
their progress, and monitors their
performance
 Works with the Architect and Owner to
resolve problems encountered in the
construction process
Alternatives to a General Contractor
 Construction
Manager (a firm) is involved as
part of the design team, advising on
construction costs of design alternatives;
also coordinates the actual construction.
 Design-Build is a construction firm that
employs its own architects, engineers, and
consultants, and so 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 and installs the equipment as
designed and 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
Programming
 Space
analysis, to determine 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?
 Preparation of a “Foodservice Program
Statement,” a narrative description of the
requirement of each functional area, used
by the design team
Adjacency Matrix (Portion)
R.
D.S. R.S. P.P.
Receiving
Dry Storage
1
Refrigerated Storage
0
1
Pre-preparation
0
2
3
Final Preparation
0
0
2
The larger the number, the more
important it is for the two functional
areas to be located adjacent to
each other
3
Final Prep and
Pre-Prep
should be
adjacent
Example of a Bubble Diagram
OFFICES
DRY STORAGE
PREPARATION
DINING ROOM
BANQUET
ROOM
REFRIGERATED
STORAGE
WARE
WASHING
BAR
ENTRY
RECEIVING
TRASH
HOLDING
BAR
STORAGE
Solid arrows are flow of food, dashed arrows are flow of waste
Foodservice Program Statement
Elements – Partial Example
Room/Area #
103
Room/Area Name
Dishroom
Relationship to other
Areas
Near dining room and kitchen …
Description of Use
To wash all utensils, serving pans,
china, glassware …
Square Footage
420 (39 square meters)
Finishes
Walls … Floors … Ceilings …
Lighting…
Schematic Design (Phase I)
 Shows
the shape of the building, the
entrances and flow patterns, and the
location of the dining rooms, kitchen, and
other major components of the foodservice
facility
 Typically prepared, presented to the Owner,
and 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)
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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 and
sections are prepared
Preliminary specifications are prepared
Cost estimates for the project are revised and
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)
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Drawings showing construction of the new or
renovated facility, including all site work, structural
systems, rooms and other spaces, utility systems,
equipment, finishes, and details
Specifications describing the materials and
products, the standards of workmanship, the
methods of fabrication and construction, the
applicable code requirements, and the methods of
installation, cleaning, and testing
General conditions of the contract defining terms,
assigning responsibility, establishing payment
schedules, describing how changes are to be
handled, and 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 and
model number, and require the contractor to
provide that item and no other
 Performance specifications. Establish
performance criteria that are relatively
independent of the specific description of
the item
Bidding & Contract Negotiation
(Phase IV)
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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 (4-8 weeks for
foodservice equipment)
Bids are evaluated for conformance to the contract
requirements
The successful bidder (often the lowest qualified
price) is identified and a contract is negotiated
Bidding & Contract Negotiation
(Phase IV)
Foodservice equipment contractors often propose
substitutions and alternates to what was specified
in the bid documents
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Substitutions are proposals to provide materials, products,
equipment, or systems from a manufacturer other than the
one named in the specifications
Alternates are proposals to provide materials, products,
equipment, or systems different from what was described
in the specifications, generally at a significantly lower price
Substitutions and Alternates are evaluated by the
Foodservice Design Consultant, who makes a
recommendation to the Owner regarding their
acceptance
Construction Coordination
(Phase V)
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Review of the “shop drawings” and equipment
submittals prepared by the Foodservice Equipment
Contractor
Coordination with the Architect and contractors
where questions arise in the construction process
about the foodservice installation, often through job
site meetings
Review of proposed changes to the work
Examination of the construction progress and
installation of the foodservice equipment
Preparation of a “punch list” identifying where the
work fails to meet the requirements of the contract
documents
Implementation & Training
Benefit employees by:
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Explaining the intent of the design
Learning the most efficient and effective ways of
using the new facility
Demonstrating the proper use and maintenance
of new equipment
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