1. 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

2. Preparation for Design Planning
Learn relevant codes/regs
zoning
health codes
ADA…
Figure special requirements
type of foodservice
location…

3. Steps in Design Planning
Do a feasibility study
Do a menu analysis

4. 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

5. Steps in Design Planning
Organize a planning team
architect
electrician
builder
design consultant
engineer(s)
accountant
business manager
health department liaison
owner/investors

6. Steps in Design Planning
Consider costs vs. budget
Discuss and revise…

7. Cost vs. Budget
Initial purchase and installation vs. operating costs over time
What are the priorities? What are the constraints?
Cost
Quantity
Quality

8. Architectural Features
Building style and materials
Floors, walls, ceilings
Noise reduction features
Lighting
Heating, cooling, ventilation

9. Architectural Features
Plumbing
Electricity
capacity
location of outlets

10. 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

11. Work Areas Receiving Storage Prepreparation Preparation
Assembly/service
Warewashing
Supporting services

12. 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