Design & Layout of Foodservice Facilities

Chapter 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

The Project Team

The

Owners Representative The Architect The Engineers The Foodservice Facilities Design Consultant The Interior Designer The General Contractor The Foodservice Equipment Contractor

The Owners 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.

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

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

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!

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

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

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 Owners 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

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

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

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

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

The Design Sequence

PRE-DESIGN 1. CONCEPT DEVELOPMENT 2. FEASIBILITY DESIGN 3. PROGRAMMING 4. SCHEMATIC DESIGN 5. DESIGN DEVELOPMENT 6. CONSTRUCTION DOCUMENTS 7. BIDDING & AWARD 8. CONSTRUCTION ADMINISTRATION 9. INSPECTION & ACCEPTANCE POST- DESIGN 10. IMPLEMENTATION & TRAINING

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

Adjacency Matrix (Portion)

R. Receiving Dry Storage Refrigerated Storage 1 0 1 D.S. R.S. P.P.

Pre-preparation
Final Preparation

0
0

2
0

3
2 3
Final Prep and Pre-Prep should be adjacent

The larger the number, the more important it is for the two functional areas to be located adjacent to each other

Example of a Bubble Diagram

DRY STORAGE PREPARATION DINING ROOM OFFICES

REFRIGERATED STORAGE

BANQUET ROOM

WARE WASHING RECEIVING TRASH HOLDING

BAR

ENTRY

BAR STORAGE

Solid arrows are flow of food, dashed arrows are flow of waste

Foodservice Program Statement Elements Partial Example

Room/Area # Room/Area Name Relationship to other Areas Description of Use Square Footage 103 Dishroom Near dining room and kitchen To wash all utensils, serving pans, china, glassware 420 (39 square meters)

Finishes

Walls Floors Ceilings Lighting

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

Schematic Design Example

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

Example of a Design Development Floor Plan (Partial)

Example of a Utility Spot Drawing (Electrical - Partial)

Example of a Utility Spot Drawing (Mechanical - Partial)

Example of an Elevation Drawing (Pot Sink with Collector)

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

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

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

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

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

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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