Schimberg Group
Architecture & Interior Design
1421 5th Street, Unit D
Sarasota, FL 34236
Restaurant Possible
Hire a kitchen consultant. Don’t try to design it on your own just because you’re a chef or you own or manage the restaurant. Codes, equipment options and coordination with other vendors as well as engineers impact the final design. A kitchen consultant will help you to avoid the pitfalls associated with designing a commercial kitchen.
Commercial kitchens are about efficiency. Determine the menu first. That will help select equipment and location of the equipment.
Try to locate beer and wine storage near the bar if possible. Provide egress in and out of the kitchen to allow for a circular traffic pattern. Allow for a minimum of 10’ clear to bottom of structure for proper hood installation and ventilation. Do not use wood when supporting a hood to the ceiling. Fire codes prohibit this and all too often we see this occurring. Use a non-skid, rough surface on the floor. MMA’s (resin) or a rough, quarry tile are good flooring options.
Paul Guillaume, owner of P.R.I.D.E., a successful kitchen consulting firm says, “If you take some time, prior to making commitments, and discuss your concept with a consultant, it could save you time and money in the overall project. So many of my clients come to me after they have already signed a lease and ask me to help them get open quickly, because now they are paying rent!! They usually don’t understand how long the real design build process can take to get open. With code changes and requirements, as mentioned above, it may cost more to improve some locations, more than others. With so many unrealistic reality shows changing restaurants in two days for $10.00, many clients don’t know how to gauge how big or small their project will be. This is a true interpretation of the saying, “time is money”. A little bit of time could save you thousands of dollars.”
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