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FOODSERVICE
DESIGN
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LEARNING OBJECTIVES

• After this lesson, the students will learn to:

• Explain the role of each member of the foodservice design team.
• Describe the sequence of steps involved in the design of a
foodservice facility.
• Illustrate the work typically done by a food facilities design
consultant.
• Describe the method of compiling a cost estimate for a food
facility project.

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PROJECT TEAM
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PROJECT TEAM
• Owner’s Representative
• Architect
• Engineers
• Foodservice Design Consultant
• Interior Designer
• General Contractor
• Foodservice Equipment Contractor

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OWNER’S REPRESENTATIVE
• Responsibilities of the owner’s representative:
• Selecting design professionals (architects, engineers, etc.),
establishing the scope of their services, and negotiating fees.
• Determining the operational objectives of the project to guide the
design.
• Setting the budget for the project.
• Evaluating the designs prepared by the project team in light of
the operational objectives for the project.
• Accepting (or rejecting) the selections of furniture, fixtures, and
finishes recommended by the design professionals.
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ARCHITECT
• Serves as the overall leader of the design and construction
process.

• Coordinates the work of all the design professionals on the

project team and supervises the work of the contractors who
build and equip the facility.

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ARCHITECT
• Roles of the Architect:

• Principal in charge – responsible for negotiating the terms of

the design contract and ultimately responsible for successful
completion of the project.

• Design architect – works closely with the owner’s

representative in the early stages of the project, guiding the
planning and design process.

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ARCHITECT
• Roles of the Architect:

• Project manager – responsible for the day-to-day workings of

the design and construction process.

• Site architect – coordinates the work of the contractors and

their tradespeople throughout the construction process.

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ARCHITECT
• Factors considered in the selection of the
architect:

• Experience with similar projects

• Experience with foodservice facilities
• Performance on past projects
• Experience of the architect’s team
• Chemistry
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ENGINEERS
• Structural engineers – design systems to support the structure of
the building and to protect its integrity.
• 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.
• Civil engineers – typically design roads, bridges and similar
structures.
• Involved in foodservice projects only when the building site must
be developed and made ready for new construction.
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ENGINEERS

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ENGINEERS

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FOODSERVICE FACILITIES
DESIGN CONSULTANT
• Possess knowledge of operations, layout and design, engineering, and equipment.

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FOODSERVICE FACILITIES
DESIGN CONSULTANT
• Services provided by the consultants:
• Comprehensive planning and concept development

• Program: a foodservice facility program (architectural program)

translates the concept into a description of the functional spaces and
systems required.
• Program – a narrative presentation of the way a particular projected facility in
intended to operate.
• Systems – series of interacting parts (subsystems) that must be evaluated to achieve
the most satisfactory and efficient result

• Foodservice facility evaluations – assesses the strengths and weaknesses

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of an operation in relation to its intended objectives.
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INTERIOR DESIGNER
• Gives the food service
operation its distinctive
visual character and
theme through the
design of interior
spaces, the selection of
colors, and the
specification of
furniture and finishes.

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INTERIOR DESIGNER

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INTERIOR DESIGNER

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INTERIOR DESIGNER

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INTERIOR DESIGNER

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GENERAL CONTRACTOR
• Builds the facility as it was designed by the architect, engineers, foodservice
consultant, and interior designer.
• Schedules, coordinates, and oversees the work of the subs and thus is
accountable for building, equipping, and furnishing the facility in accord with
the intentions of the owner and designers.

• Two other approaches to organizing the project team for the construction of
the facility:
• Using a construction manager rather than a general contractor.
• Using a design-build firm that has architectural, engineering, and
construction capabilities all within one organization.
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FOODSERVICE EQUIPMENT
CONTRACTOR
• Firm that provides foodservice equipment for the project.

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DESIGN SEQUENCE
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Foodservice
Facility Design
Sequence

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DESIGN SEQUENCE
• Five phases of the design sequence:

• Phase I: Schematic design (includes programming and space

analysis)
• Phase II: Design development
• Phase III: Construction documents
• Phase IV: Bidding and Contract Award
• Phase V: Construction administration (includes inspection and
acceptance)

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SPACE ANALYSIS

• Objective: To determine the size of each functional area

and the relationships among functional areas, according
to the owner’s operational objectives.

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SPACE ANALYSIS

Adjacency
Diagram

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SPACE ANALYSIS
DRY STORAGE OFFICES
PREPARATION
DINING
ROOM
REFRIGERATED
STORAGE BANQUET
ROOM

WARE
RECEIVING WASHING BAR ENTRY

TRASH BAR
HOLDING STORAGE
Bubble Diagram
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SPACE ANALYSIS

Example of
Summary of Space
Estimated from a
Program Statement

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SCHEMATIC DESIGN
• Primary purpose: to show 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.

• Architect’s drawings: will show elevations of the outside of the

building, site plans for the building lot, and the location of roads,
sidewalks, and parking lots.

• Foodservice design consultant’s drawings: show the shape,

size, arrangement, and major equipment items, for all of the
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foodservice and related areas.
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SCHEMATIC DESIGN

Schematic Design
for a Production
Kitchen

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SCHEMATIC DESIGN
• Final cost estimate compiled by the architect includes:
• Land acquisition
• Site preparation
• Building construction
• Electrical, plumbing, and other mechanical systems
• Foodservice equipment
• Interior design and furnishings
• Construction loan interest costs
• Professional fees and other costs that will occur during planning
and construction
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DESIGN DEVELOPMENT
• The phase of the project when the owner’s representative,
architect, engineers, foodservice design consultant, and interior
designer flesh out the design of the project through increasingly
detailed drawings.

• Foodservice design consultant typically prepares:

• Detailed floor plans showing the location of each piece of
equipment.
• Utility plans (electrical, plumbing, ventilation) showing the
location of each utility connection and the load imposed by each
piece of equipment.
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DESIGN DEVELOPMENT
• Foodservice design consultant typically prepares:
• A book of catalog sheets (often called cut sheets or buyout
brochures) for each equipment item to be purchased from a
manufacturer.
• Elevations, sections, and/or detail drawings for each piece of
custom-fabricated equipment.
• Detail drawings of any special construction required for
foodservice equipment.
• Preliminary specifications.

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DESIGN
DEVELOPMENT

Design Development for a

Conference Center
Kitchen

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DESIGN
DEVELOPMENT

Examples of
Elevation
Drawings

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DESIGN
DEVELOPMENT

Design
Development
Utility Drawing
(Mechanical) for a
Small Scramble
Servery

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DESIGN DEVELOPMENT

Example of a
Foodservice
Equipment Catalog
Sheet

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DESIGN
DEVELOPMENT

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CONSTRUCTION DOCUMENTS
• 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.

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CONSTRUCTION DOCUMENTS

• Three basic types of specifications:

1. Descriptive specifications – completely identify all the

important characteristics of the material or product.
2. Proprietary specifications – identify the product by reference
to a manufacturer and model number, and require the
contractor to provide that item and no other.
3. Performance specification – establish performance criteria
that are relatively independent of the specific description of
the item.
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BIDDING AND CONTRACT AWARD

• Substitutions – are proposals to provide materials,

products, equipment, or systems from a manufacturer
other than the one named in the specifications (the base
bid).

• Alternates – are proposals to provide materials, products,

equipment, or systems different from what was described
in the specifications, generally at a significantly lower
price.
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CONSTRUCTION COORDINATION

• During the construction phase, the foodservice design

consultant performs these tasks:

• Submittal review
• Coordination
• Review changes to the work
• Attend job site meetings
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INSPECTION/ACCEPTANCE

• Punch list – describes all work that

remains to be done to complete the
project according to the plans and
specifications.

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INSPECTION/ACCEPTANCE
• First site visit – occurs when the walk-in systems have been erected,
the hoods have been hung from the ceiling, and the rough-in
connections for utility services are complete.

• Second visit – occurs after all the equipment has been set in place and
most of the pieces are connected to their respective utility services.

• Final visit – made after all equipment has been connected and tested
and is ready for food preparation.

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IMPLEMENTATION AND TRAINING

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