1. Design & Layout of Foodservice Facilities
Chapter 2

2. Chapter 2 Overview
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

3. 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

4. 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.

5. 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

6. Potential Architectural Team Members
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

7. 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!

8. 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

9. The Foodservice Consultant: Typical Roles and Responsibilities
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

10. Common Foodservice Consulting Services
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

11. 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

12. 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

13. 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

14. 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

15. The Design Sequence

16. 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

17. Adjacency Matrix (Portion)
D.S.
R.S.
P.P.
Receiving
Dry Storage 1
Refrigerated Storage 1 
Pre-preparation 2  3
Final Preparation 2
The larger the number, the more important it is for the two functional areas to be located adjacent to each other

18. Example of a Bubble Diagram
Solid arrows are flow of food, dashed arrows are flow of waste

19. 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…

20. 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

21. Schematic Design Example

22. Design Development (Phase II)
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

23. Example of a Design Development Floor Plan (Partial)

24. Example of a Utility Spot Drawing (Electrical - Partial)

25. Example of a Utility Spot Drawing (Mechanical - Partial)

26. Example of an Elevation Drawing (Pot Sink with Collector)

27. Construction Documents (Phase III)
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

28. 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

29. Bidding & Contract Negotiation (Phase IV)
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

30. Bidding & Contract Negotiation (Phase IV)
Foodservice equipment contractors often propose substitutions and alternates to what was specified in the bid documents
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

31. Construction Coordination (Phase V)
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

32. Implementation & Training
Benefit employees by:
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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