Restaurant Development & Design

NOV-DEC 2018

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

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7 6 • 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 • N O V E M B E R / D E C E M B E R 2 0 1 8 2018 PRODUCT GUIDE F ront-of-house trends may focus on Instagram and experiential design, but in the end, every successful restaurant experience comes down to the quality of food and the service. And an operator's odds of scoring high on both of those fronts increases exponentially if the back of house is designed and equipped in ways that empower employees to produce the very best version of every menu item ef•ciently, consistently and safely. Increasingly, three overarching trends continue to drive back-of-house design and equipment decisions. Each brings with it unique challenges, op- portunities and demands for creative solutions. Smaller footprints: Thanks to a com- bination of rising real estate costs, labor costs and changing consumer dining habits — i.e., consuming more food off- premise via takeout and delivery — many restaurant brands continue to shrink their overall footprints and dedicate less space to the back of the house. As a result, demand for more compact, •ex- ible, self-venting equipment continues to rise. Increasingly strategic in their approach, designers and consultants continue to •nd ways to get suf•cient •repower under smaller hoods, to utilize every available inch of vertical space for dry and refrigerated storage and specify multi functional cooking equipment that saves on both space and labor. Exhibition kitchens: Impacting experiential design for guests, operations and staf•ng issues, open or exhibition kitchens continue as one of the hottest restaurant trends. Everyone loves the transparency and the energy these fea- tures add, but such spaces require extra- careful consideration. They not only have to perform well, they have to do so while on stage, which makes functionality, sanitation and aesthetics key drivers of design and equipment selection. In some municipalities, additional permits be- come necessary when bringing kitchens out front, and in all instances, strategies for controlling noise, light, odors and heat generated from open kitchens must come into play. Technology: As more restaurant brands put self-service and mobile tech- nologies into customers' hands, more thought needs to go into the potential impact on back-of-house operations. Juan Martinez, president of Pro•tality, a Miami-based industrial engineering and foodservice consulting •rm, suggests kitchen designs increasingly need to account for virtual consumers in the production cycle. For some brands, he says, that might mean creating segregated production areas for mobile takeout and delivery orders. For others, it means designing better integration and systems into existing kitchens. But for all, it means planning ahead and taking steps to ensure that mobile orders can be pro- duced and delivered quickly, seamlessly and consistently — without negatively impacting the rest of the business. BACK OF HOUSE Custom-Fab Refrigeration Custom refrigeration is available as part of Eagle Group's custom-fabricated chefs counters and serving counters. One-, two- and three-door models feature self-con- tained or remote refrigeration, stainless steel •attops or raised rail-style refrigera- tors. Refrigerated drawers are available as well. Standard features include stain- less steel interiors and exteriors, digital temperature controls and front fascia mounted dial thermometer. Eagle Group Inc. www.eaglegrp.com

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