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M A R C H / A P R I L 2 0 1 7 • 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 • 6 3 this room," he says. "By the time they enter, the alarm will have gone off." Install a backup air-conditioning unit to protect sound systems and POS systems. Carefully select a POS system for ordering, paying for and picking up food. These systems might include self-service kiosks as well as online ordering and payment systems. This decision will af- fect the food storage, menu preparation and the space needed for order pickups. Adhering to a set of kitchen design best practices will result in a success- ful restaurant project. Most important however, is taking the time to consider all the options and trade-offs well before purchasing equipment and beginning construction. + Serving Up Fire Suppression Is Our First Order For More Information Visit ansul.com/restaurant-solutions Cafes and cafeterias. Delis and diners. Fast food chains and food courts. Hotels and stadiums. Today's booming food service industry serves millions of customers each year. After 50 years, ANSUL ® R-102 and PIRANHA Fire Suppression Systems continue to protect cooking equipment for the top brands in the world. • Appliance Specific and Overlapping Protection Options • Aesthetic Design Blends into Today's Commercial Kitchens • High-Proximity Nozzles • UL / ULC Listed and CE Marked • International Approvals • Meets Requirements of NFPA 96 and 17A • ANSUL Global Distributor Network AD-2015-2-I We're taking restaurant fire suppression to new heights. Ask us how. A dimmer switch allows team members at the Thomas Galvin-designed Deep Blu Seafood Grille to control the amount of heat emitted by the heat lamps at the order pickup area so the stone top will not crack. Photo by Emily Galvin