FOOD SERVICE FACILITY DESIGN

FACILITY DESIGN PROCESS:

Planning and Programming: This initial phase involves gathering information and defining the project goals and requirements. It may include site analysis, feasibility studies, and user group meetings.
Schematic Design: This phase involves developing the initial design concepts, such as space planning, layout, and flow. It may also involve preliminary cost estimates.
Design Development: In this phase, the design is further refined with more detailed drawings and specifications. This phase may also include the selection of materials, equipment, and finishes.
Construction Documents: This phase involves creating detailed construction documents that are used to bid and build the project. These documents typically include architectural and engineering drawings, specifications, and schedules.
Bidding and Negotiation: In this phase, contractors are invited to submit bids for the project. The owner then selects a contractor based on price, experience, and other factors.
Construction Administration: This phase involves overseeing the construction process to ensure that the project is built according to the design and specifications. It may include site visits, reviewing contractor submittals, and managing change orders.
Post-Construction: Once the project is complete, the facility owner may conduct a post-occupancy evaluation to assess the success of the project and identify areas for improvement.

BRIEF

From the delivery of ingredients and their preparation through to service, we ensure each of our customers gets the most out of their kitchen. For each commercial kitchen design, our considerations include:

The number of covers,
Operating times,
The frequency of deliveries,
The amount of storage required,
The handling of waste,
The type of service provided.

FIVE M'S FOR SUCCESFUL

FOODSERVICE FACILITY DESIGN

MARKET

Conducting market research studies prior to proceeding with the construction of a food service facility is vital for success. A classic mistake made by operators involves driving a marketing plan based on gut feel, rather than cold, hard marketing data. Consider:

The target market or potential customer base

If the size of the identified market is large enough to generate sales
The tastes, preferences and motivations of the market
The most effective outreach methods, influencers and motivators of the market
If the target audience needs or wants the food items planned for a facility

MONEY

One of the primary causes of the high failure rate of food service operations is a lack of funding - in particular, a lack of money set aside for working capital. Simply having access to sufficient funds to get a proposed venture up and running is not enough to successfully get that venture off the ground. Operators need a plan. One that all decision-makers have identified and committed to before any serious planning can begin. In order to avoid a capital deficit, allocate sufficient funds for:

Building renovation or new construction

Professional interior design
Equipment and supplies to support production
The purchase of furniture and fixtures

Find out more here......

EQUIPMENT SPECIFICATION

When purchasing commercial catering equipment, consideration should be given to quality, reliability, performance, and longevity.

Whether it is a single item or a complete commercial kitchen/ bar project Allcatering can offer a competitive catering equipment quotation.

Dealing with the major commercial kitchen equipment manufacturers/ suppliers/ fabricators we are able to offer options to meet our client's budgets and requirements.

We are not tied to any suppliers/ manufacturers allowing us to offer completely unbiased advice to meet your equipment needs.

All commercial catering equipment supplied comes with parts and labour warranty ranging from 1 to 5 years depending on the item of equipment.

FOOD SAFETY ACT 1990

The Food Safety Act 1990 is an Act of the Parliament of the United Kingdom. It is the statutory obligation to treat food intended for human consumption in a controlled and managed way.

Useful Link: https://www.legislation.gov.uk/ukpga/1990/16/contents