It’s Late but It’s Not Too Late . . .

When do you bring on the rest of your design team?

Yes, you want to be sure the deal is real before you spend money on other design team members – engineers, food service designers, specialty consultants, etc. But, you risk making basic design and space planning errors when you don’t engage with these key players early in the programming and schematic design phase.

With stand alone restaurant design, establishing the details of the design program – overall concept, style of cooking, service procedures, specialty cooking operations – is usually of primary concern and addressed at the onset of the project. Other types of developments – multi-unit residential developments, office complexes, etc. – that want to have a hospitality component often block out areas for these amenities without establishing a working program. The result is either insufficient space, inefficient configuration of spaces, awkward access to service hallways or no accommodation for required utilities or utility shafts.

Getting a clear idea of the area required and the critical dimensions that allow for the efficient layout of kitchens, service areas and bars should be addressed during the initial phase of design. Often, the details of the food and beverage operation are not yet established. How extensive will the F&B amenity be? How will it operate? Who will operate it? How do we build in enough flexibility without over designing?

Establishing the Design Program – the physical details of the proposed development – is a necessary first step with all design projects. While they are often ‘works in progress’ and frequently modified and refined, they do document the essential needs of the project. Dialing in the basic requirements of the food and beverage amenity areas will, at least, provide a working document that can be referenced and used by the schematic design team.  Drafting a document that addresses the concept, market, hours of operation, seating requirements, menu offerings (extent of preparation, type of cooking), service style and procedures and the details of the bar program will allow the design team to provide adequate space for these amenities.

Deciding who can best provide this information is up to the owner/developer.  But, the reality is that this degree of detail is necessary to avoid creating a schematic design that doesn’t satisfy the needs of the project and results in backtracking and delays to adjust.

Consider the team members you need in the early stages of planning and design. Bringing on the right people at the right time will keep your project on schedule.