It is our job and desires to realize your concept and vision.
Our expertise in Commercial Kitchen Design and Equipment specifications includes all lines of commercial restaurant equipment, refrigeration, ventilation and custom stainless steel fabrication.
We have an advanced in-house computer assisted design department for the most detailed and accurate drawings possible. We save you time, money and aggravation in the planning of your commercial food service operation. Our designs are created to make your operational flow the most efficient possible.
The design Process:
Type of Facility – Full service, fast food or bar/lounge. This distinction will determine the types of equipment and supplies that will be suggested in the kitchen and throughout the restaurant, new or used availability, and help the overall evaluation of the space needed for the restaurant as a whole.
Dimensions – We will measure your facility to acquire accurate interior dimensions of the foodservice space to be utilized. Actual dimensions may vary from previously drawn plans, or may be different after a previous remodel. Exact interior dimensions guarantee a good fit when restaurant equipment and supplies arrives for the kitchen installation.
Design Parameters – An initial meeting is necessary to determine the restaurant facility’s parameters. Will the concept work within the space provided for the kitchen or restaurant? How much seating is planned in the restaurant? What is the proposed menu?
Pre-drawing Consultation – Consultation with the owner, along with an architect and contractor is important so that the project goes smoothly. Existing electrical and plumbing, as well as any structural issues, can be discussed and incorporated into the initial preliminary restaurant floor plan.
Preliminary Design Drawing – The first drawing of the facility usually incorporates all aspects of the concept and pre- drawing consultation. The result is a preliminary floor plan drawn to scale of the restaurant and the kitchen line in detail. This scaled drawing becomes the “scratch pad” for future revisions to the planned restaurant. All parties involved now have the same baseline from which the finalized version of the facility will be created. The preliminary design process usually proceeds through two or three revisions before final drawings are started.
Finalized Drawings – The finalized functional floor plan for a foodservice establishment is the result of all changes in the preliminary drawing, input from all parties involved, and requirements of local health and building codes. Final drawings include detailed restaurant equipment floor plans, equipment schedule, required elevation drawings, engineered hood system drawings, detailed walk-in cooler and freezer drawings, and shop drawings for any custom fabricated stainless or millwork. Specification sheets on each piece of restaurant equipment are cataloged with the design set to insure all available information is presented to the entire team.
Full Design Package includes:
Furniture Specifications that gives you the edge in establishing a proper seating layout.
We offer delivery and installation of your equipment locally, nationally and worldwide.
Prior to opening any business in unincorporated Miami-Dade County, a Certificate of Use (also called a C.U. or zoning permit) must be obtained. A C.U. is required when an industrial or commercial building is erected, altered or enlarged, or an existing building goes through a change of occupant, name or type of business.