Restaurant Development & Design

March-April 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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5 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A R C H / A P R I L 2 0 1 7 10 Kitchen Design Best Practices supervision, positions key pieces of equip- ment, such as grills, ranges, fryers and ovens, in one module at the center of the kitchen. Other sections sit on perimeter walls to create a circular flow. A zone-style layout divides the kitchen into sections that follow the order for flow from storage to final prep. A zone-style layout in an exhibition/ display area might group salads and desserts across from a fryer area. "At the Hard Rock Café in Orlando, we took the cooking and plating time from 45 minutes to just 14 by rezoning so cooks have all they need at their fingertips to complete orders of fries and wings with hot sauces," says Thomas Galvin, FCSI, president, Galvin Design Group Inc. in Winter Garden, Fla. Before the rezoning, orders were lined up on the tables, food temperatures dropped and many dishes were returned because of cold food, all of which increased food cost." Cooking suites can be hybrids of the island-style and zone-style layouts. "European cooking suites are very at- tractive and usually feature lighter-gauge equipment," Galvin says. "American cooking suites are usually heavier-gauge metal and may not be as attractive, but they last longer. Hybrid suites are popular because they have the look and functionality of a European suite and the durability of an American suite." 5. Select equipment and determine the space required for the equip- ment to function properly. Select each piece of kitchen equipment for its performance, versatility, quality, durability, size and cost. Service style also greatly influences equipment selection. "We have a process in which we take every menu item and determine how it is purchased, prepared and how it gets to the guest," Ricca says. "For instance, if an operator is featuring fried chicken and says the operation will do 2,000 covers a day, we can determine how many fryers they will need. If an operator is building an express unit, the numbers will be cut back. There are some very specific production capacities we can calculate, but you also must consider the human factor. How many pieces of chicken can a team member cut and prepare in an hour?" One of the most popular dining loca- tions at University of California San Diego (UCSD) is Goody's Place and Market, which offers breakfast bowls and burritos, Baja salad bowls and other Mexican en- trees. "The deli features a distinct variety of fresh artisan sandwiches and refreshing sides," says Tom Clarke, dining facilities manager. "When the restaurant became extremely popular, we replaced charbroil- ers for flat top griddles so the cooks could keep up with demand." Ventilation needs also factor into the equipment selection and kitchen design. For example, equipment such as hearth ovens, rotisserie ovens, planchas, At Surly Brewing Co. in Minneapolis, Steve Carlson's design features separate work and traffic aisles, which maximizes productivity and minimizes accidents. Photo courtesy of Corey Gaffer Photography Shelf height at Steve Carlson's design at Surly Brewing Co. in Minneapolis allows a chef to see a colleague plate food. Photo courtesy of Corey Gaffer Photography

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