It depends! To get to the perfect commercial kitchen design depends on a lot of factors . . . site conditions, menu, service concept, staffing, local codes. The considerations can be daunting and if not thought through and executed properly can substantially increase build-out costs and significantly decrease a kitchen’s efficiency.
Most people think of the restaurant kitchen as just the food preparation and cooking area, but just as important are storage, service, cleaning areas, and take-out/delivery centers. Organizing and designing the flow of these key components of your kitchen and bar are what our band of experts thrive on.
Considering a new venue? Remodeling an existing restaurant? Changing your menu? Our restaurant design and build team will walk you through the Design to Dine process all the while learning from you about the unique brand experience you want to create for your customers.
DESIGN – BUILD – DINE PROCESS
IN-DEPTH CLIENT INTERVIEW
We may drive you crazy! Our design team will push you to consider every nagging detail of the atmosphere you want to create, the food you want to serve, the way you want it to be served and how that will all work together in your chosen location and within your design and equipment budget.
- Dining atmosphere
- Service type
- Location and site conditions
- Budget and timeline
Working with your team (staff, architect, and builder), this is the first opportunity to develop a layout that focuses on the flow of work between all foodservice areas in your location and menu-driven equipment. AERE will provide a schematic design for all foodservice areas, including food prep and cooking areas, food storage (dry and cold storage), service and cleaning areas. Finally, AERE will provide a rough budget for the foodservice equipment and a timeline for completion of the foodservice scope of work.
FINAL DESIGN AND PROJECT DEVELOPMENT
The devil is in the details! Once the schematic design and budgets are approved, AERE’s team will create a detailed layout and selection of equipment and adjust based your preferences and instructions. You will be provided with a complete and detailed equipment package schedule and budget, that will include mechanical, plumbing, and electrical requirements and rough-ins for all equipment. Upon approval of the final design and equipment package, AERE will provide your contractor with the foodservice construction documents detailing large engineered systems such as hood ventilation and custom cooking equipment; dimensioned plumbing and electrical rough-in plans, schedules, and notes.
CONSTRUCTION AND PROJECT COMPLETION
Quite simply, we will be there every step of the way through construction to coordinate (and sometimes educate) the general contractor and all trades relating to the foodservice areas. We are the only kitchen equipment firm in the DCMA with our own installation crew and sufficient warehouse space to stage your project. Our installation team will deliver your equipment, set it in place and coordinate with the project trades to ensure the equipment is properly connected to utilities and in perfect working order.
Mr. Tsiolis quickly became a trusted member of the team delivering on time and within budget.