Restaurant Design

A Food Service Designer will ask questions such as, "What kind of menu will be used?", "How many seats will fit in the restaurant", "How large should the bar be?", and so on. These questions help the Designer decide which equipment would best serve the project.

Experience in the food service industry is primary to being able to do a proper design. Understanding the flow of a restaurant, health care facility, hotel, country club, is of extreme importance. How many times have you walked into a kitchen only to find the wait staff in areas of the kitchen that should be prohibited to them? Or found that the dishwashing area is way in the back of the kitchen? Or that there's not enough room behind the cook line for the cooks to pass one another? These are all flaws in the design. These flaws are typical of the designs done by people not experienced in the food service industry.

Today all chain restaurants have the Food Service Designer involved at the very first meeting of development right along side the General Contractor and the Architect. Large chains understand the importance of the Food Service Designer because they realize that the FSDs are the ones who are there for the ordering, the delivery, the installation, and all the way up until the owner receives his/her Certificate of Occupancy. Big restaurant chains know that "proper" design spells success and that is why they involve their Food Service Designers from inception to completion. The same rule should apply just as strongly for the independent restaurant owner.

Please Contact HRS Designer Les Grundleger 

at (800)-931-0116 or (954)-358-2112, ext 308


Why choose HRS Foodservice Equipment Design?

* Consultation & menu review
* Preliminary design
* Value engineering
* AutoCAD - design plan
* Equipment plumbing plan
* Equipment electric plan
* Equipment ventilation plan
* Hood ventilation plan
* Equipment specification book
* Assistance with seating and table setting selection
* Rebate towards equipment
* Equipment low price guarantee
* No project too big or too small.