Specialists

Communication always tops the wish list.  In a restaurant kitchen there may be an interior designer, a commercial catering consultant and members of staff such as the head chef, all of whom will make significant input into the design and planning process. Maintaining communication channels will help expand on ideas and solve problems; whilst an escalation process will clarify who has final say should conflict arise. Communication doesn’t have to mean additional cost; time spent now could avoid costly problems later. 

Workflow

Kitchens must function effectively and efficiently or the operation risks a diminishing profitability; at the very least staff become tired and find it less easy to do their jobs, and the restaurant runs the risk of breaching health and safety legislation. The architect and designer have responsibility for the layout but it will be up to the construction or fit out company to make that design work in practice. At times, compromise may be required but a little time spent brain storming the options with those involved can lead to a solution that meets everyone’s requirements.  Yes, more time is required but a delighted client at the end of the project is more than worth the effort.  Think of it in terms of a potential referral and suddenly the cost becomes less significant!  Ensure that changes are signed off and that a process exists whereby all parties know what signoff levels will be accepted.   

Most restaurants need a maximum number of covers; a factor dictated by kitchen capacity and restaurant space. Ingenious ideas on how best to use that space, including positioning of services and layout of entrance, foyer and cloakroom areas, will impact the numbers that the restaurant can accommodate. Naturally, this falls to the architect and designer but the contractor can play a part in ensuring ideas translate into workable arrangements and suggesting improvement as and when appropriate. Although many contractors accept plans without questioning, most architects are ready to discuss changes if presented professionally, along with an analysis of benefits.  Some restaurants will be in cramped or awkward spaces – for example basement or high rise locations present challenges in terms of equipment and staff transfers during the build and fit out phase – these spaces must comply with lighting and safety requirements and ensure access meets provisions set out in the Disability Discrimination Act.

Detail

Finish is vital in every restaurant. This is not an area that people are simply passing through. Customers have an opportunity to study their surroundings for lengthy periods and the client will want to ensure that details and finish are up to the mark.  Customers are more likely to be fussy about cloakroom facilities in a place where they are eating as well as socialising!  Of particular importance are comfort in seating areas, finish and function of cloakrooms, and quality of decoration and internal fittings.  Where kitchen areas are on show, a similar standard of finish is expected. The kitchen itself will have specific requirements and contractors will be expected to work alongside specialists advising on equipment and installation. There will be considerations in terms of the health and safety of kitchen and waiting staff, plus food preparation and hygiene. Contractors are advised to keep abreast of legislation in this area, not so that they can displace the specialist but in order to reach intelligent, knowledge based decisions.