For design executives, we translate the long term financial impact of food service design.
The physical locations of essential areas should complement each other. A mere six feet of misplacement can equal miles of extra walking every day and interfere with other operations.
Ensure the security of both personnel and product. Eliminate design flaws and inefficiencies that hinder work flow and allow dangerous physical and food safety conditions.
As subject matter experts, we provide design executives with brilliant food service strategy. Thru integrated project delivery, we promote economies of scale, far beyond the scope of the project.
Long Term Financial Gain
Whether you’re an investor, a design executive or an operator, the need for efficiency is a language spoken by all. There is always room for improvement; in the business plan, the sale or lease negotiations, and the design and operation.
True efficiency comes from observation and the ability to translate the needs of each role. One particular discipline cannot find gaps in every area. Using industry knowledge, we provide that experience and insight.
Executives understand that risk is unavoidable. A strong focus on safety reduces that threat. Human and financial factors benefit from an ultra-safe design.
An authority that excels at food service design is a key contributor to integrated project delivery. This team interaction ensures savings for key stakeholders and a great communication process.
Reducing movement by optimizing square footage has year over year financial benefits.
Reduce injury claims, lost-time and minimize food-borne illness for the lifetime of the establishment.
A food-service authority highlights operational criteria, translating it to the development and design teams.
CKD quantifies the savings in our designs. Highlighting economies of scale, it’s easy to ‘find our fee’ and guarantee a positive ROI.
A Word From the Designer
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IPD (Integrated Project Delivery) can incorporate savings beyond the scope of the project. For healthcare executives and design directors, IPD savings can go far beyond the ribbon cutting. By including design experts within the ancillary services, you can maximize the results of outsourced services. With year over year savings, the ROI for these experts is Read more about IPD 2.0 – After the Project[…]
1. Safety Ensure the security of both personnel and product according to HACCP and OSHA© standards. Eliminate design flaws and inefficiencies that hinder work flow and allow dangerous physical and food safety conditions. This reduces injury claims, lost-time and minimizes food-borne illness throughout the lifetime of the establishment. 2. Kitchen Ergonomics Food-service tasks involve a Read more about 8 Essentials for Food Service Design[…]
In a food service establishment, movement is a key factor to profit or loss. Food service design should follow ergonomic and layout examples from the manufacturing industry. Chefs move to and from storage and preparation areas. Servers move thru multiple areas in the kitchen and have many stops along the way to the dining area. Read more about 6 Feet of Misplacement Equals Miles of Extra Movement[…]
Business isn’t perfect. Our customers’ values change over time, and are the first of many variables. It’s important to resolve inefficiencies in business planning, development and operation; in relation to each other, and to those changing values. Limitations lie in the communication and changeover among these different phases. How do we catch the gaps between Read more about Discover Hidden Leaks[…]
Whether you’re a broker, restaurateur, architect or investor, the need for efficiency is a language spoken by all. There is always room for improvement; in the business plan, the sale or lease negotiations, the design and operation. True efficiency comes from observation of the entire process and the ability to translate the needs of each Read more about Efficiency * A Bird’s Eye View[…]
Before starting my culinary career, I took drafting in high school. Combining technical aspects, artistry, and the creation of brand-new things appealed to me. What happens next would forever tie these two passions together. I worked for three restaurateurs when they opened a restaurant called Trio, in Charlotte, NC. One of the owners was an Read more about Kitchen Design – A Chef’s View[…]