It Doesn’t Have to be This Way
The conflict between kitchen equipment and interior design
You want your restaurant to have the image, aesthetic, look and appeal that matches your concept. We get it. And there will always be push and pull between form and function. But it is essential that these two design teams work together.
Food service drawings are often the lonely stepchild of the CD (construction document) set. They are frequently not even included in the master drawing set on site or in the set presented to the Building Department. Health Department review is often a separate process.
As your design develops, and the design of the kitchen, bar and service areas takes shape, walls and spaces are frequently shifted to accommodate equipment. These dimensional adjustments need to be reflected on the architectural backgrounds for all design team members to reference. Additionally, the specified equipment can be unappealing to the design aesthetic – tall coffee brewers, stainless steel finish on appliances, commercial equipment at server stations in the dining areas. These “conflicts” need to be discussed and resolved, not ignored. Draft towers, espresso machines, under counter equipment, stepped liquor storage, POS equipment and similar equipment need to be included in interior design elevations and details. Equipment at server stations needs to be accurately sized and presented so that owners can understand the impact it has on the overall design.
A frequent issue is the height and depth of commercial equipment under work counters and, specifically, back bars. Many Health codes require casters, 4” -6” legs or curbs under back bar coolers. Back bar coolers can be fixed in place (front access or remote refrigeration) with back bar counters bearing on these coolers. Some operators prefer to have these coolers removable for cleaning and maintenance. This requires support legs or brackets to hold up the back bar counter. These supports and the edge detail of the back bar counter need to be coordinated with the back bar cooler locations and heights. Failure to work together may result in equipment not fitting under back bars or doors not able to open. This, unfortunately, is a common problem.
Functionality is essential for a restaurant to be successful. It saves time and labor. Operators need space at host stands for menus, phones and reservation technology. Server stations need to be located strategically in dining areas and sized to accommodate necessary accessories. The design team must understand these requirements.
Insist that the interior design drawings, details/sections and renderings accurately show this equipment. This will save you from many painful, unintended consequences.
