Maximising Asset Value: The Importance of Good Foodservice Design Consultants

A question that astute developers or owners of projects ask themselves is: What makes a good foodservice design consultant?

Many tend to believe that all design consultants are the same. In actual fact, design consultancy is driven by two things: the number of years of high-level experience and the quality and complexity of projects one has handled. Hence, the calibre of the individual spearheading your design work becomes paramount when choosing a consultant.

A foodservice design consultant would not simply fill a space with equipment. With the myriad number of electronic layouts circulating today, cut-and-paste has never been easier, even for novices.

So, what makes a good consultant? A good consultant is one who enhances the client’s asset potential for maximising revenue, conserving resources, and costs, and enhancing overall efficiencies.

Here are some things a good consultant would address:

Pay attention to the aspect ratio. The shape of the kitchen is paramount to maximising efficiency. An attenuated layout means circulation space is unduly increased. If a series of duct shafts cuts a kitchen space into two zones (albeit connected), the square footage required for an optimum kitchen size immediately grows. A good consultant is a brilliant planner and knows how to address these issues.
Labour is expensive. Over-designing a space and scattering functional elements about without proper consideration of operational elements causes chefs to run around in circles. For that matter, in a buffet restaurant, a concentrated open kitchen for hot cooking is better than a scattered one, from a labour point of view.
Simulate the operations in your mind based on what you have designed. Check if there are any congestions or bottlenecks to address. Whatever can go wrong should be litmus-tested in your imagination first.
Make the columns disappear. Integrate them into the design and do not let them show up in corridors. Circulation aisles should have an optimum width. Otherwise, transport routes will be affected and your mobile equipment will be obliterated. Mobile kitchen equipment moves in straight lines. Hence, keep circulation routes straight and clear with a proper turning radius.
Energy conservation is paramount these days. 30 percent of a restaurant’s energy and 70 percent of its HVAC are consumed by the kitchen. Air balance is paramount for the comfort levels of chefs. An ambient temperature that exceeds 27 °C causes the efficiency of the production staff to sharply fall. Reducing ventilation rates through clever engineering helps keep energy costs low. Pay attention to equipment that guzzles resources, like ware and utensil washing equipment and gas-fired equipment.
The larger the kitchen and the higher the false ceiling, the more energy needs to be given to that space. Keep the kitchen volume optimal for its intended use.
Design for ease of cleanability. Equipment should preferably be on plinths, and wall-mounted equipment should be properly detailed at the backsplash to prevent food scraps from collecting below.
Consider equipment systems that can multitask. Such equipment can accomplish more than one function and helps minimise the overall kitchen footprint and exhaust ventilation.

Finally, one who asks the operator about the equipment he wants is not really a consultant. A good consultant would have the capacity and know-how to advise the operator and owner on their equipment needs and associated costs and to persuade them of the merits of the design solutions proposed.

Looking for a reliable foodservice design consultant who can enhance your asset potential, maximise revenue, and improve overall efficiencies? Look no further than CKP Hospitality!
Our experienced consultants understand the importance of proper planning, layout, and equipment selection when it comes to creating an efficient and profitable foodservice operation.

By Alburn S William
President, CKP Hospitality Consultants