Preparation for Design Planning

1. Study trends

2. Update on design and equipment possibilities» personal visits» read catalogs & trade journals» ask others

Preparation for Design Planning

3. Learn relevant codes/regs

4. Figure special requirements» type of foodservice» location…

Steps in Design Planning

1. Do a __________study2. Do a _____________3. Write a ___________• rationale

• title, need, goal, objectives, policy, procedures

• physical and operational characteristics

• menu, employee and customer profiles, architectural designs and features, anticipated volume

• equipment

• ___________________

• safety, sanitation, noise, waste, disabilities codes

4. Organize a ___________» ____________» _____________» builder» design consultant» engineer(s)» _____________» business manager» health department liaison» _____________

5. Consider _____ vs. ______

6. Discuss and _______…

Steps in Design Planning

Cost vs. Budget

Initial purchase and installation vs. __________________

What are the priorities? What are the constraints?

Cost

QualityQuantity

Architectural Features

Building style and materials» Floors, walls, ceilings» Noise reduction features

____________

__________________(HVAC)

___________

___________ » 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

Loading dock

Receiving table

3-part sin

k

Office

Freezer

Fridge

Dry

storage

Veg. Prep/sink

Mop Sink

General Prep

General Prep

Ing

redien

t R

oo

mD

ishw

ash

er

Po

t/pan

storag

e

Assembly/holding table

Assembly/holding table

= Cooking equipment

Appendix A

Hand Sink