As JH Greene begins construction with a new national restaurant chain, I’ve been giving the restaurant construction world some thought. I’ve reached the determination that restaurant projects are a robust, yet advantageous undertaking.
Here’s why.
Obviously food is a huge determinant of your satisfaction with a restaurant. Lately, I’ve been considering the atmosphere of my restaurant choice just as equally as the menu. I know—strange. What does this mean for restaurant designers/construction managers? Basically, the industry is governed by trends and the experiential “meal presentation.” This experience is a combination of menu, servers, lighting, customer service, etc.—but my focus in this blog is the built environment and its role in a restaurant’s success. It ends up I’m not the only one interested in more than just the food.
Construction Informer’s Duane Craig put together a pretty well-rooted look into the restaurant construction world and how trends dictate what restaurant owners must do quickly to remain on the cutting-edge. He mentions that, “Right now, we are seeing a lot of different requests come through because of the shift in restaurant trends. Instead of communal tables, owners are requesting chef’s tables. When it comes to building materials, we are seeing a movement towards heart pine and specialty wood flooring combined with unique millwork elements that fill in the property, like a sake cabinet. Incorporating refrigerated elements such as a sushi case is also a trend we are noticing, as well as implementing living walls. The bar scene within a restaurant is also changing as owners have begun to implement and create more mixology programs. Since this calls for people to use the bar in different ways, we are fulfilling different requests for this specific area within a restaurant.”
What are special considerations to remember with all these specialty finishes and features?
• Do not let trendy fixtures deter the SQF (safe quality food) level of the facility if applicable to the building’s use.
• Pay close attention to MEP coordination to ensure that there are no unforeseen change orders/cost implications, as these areas make up a large portion of a restaurant project budget and are pretty complex.
• No matter how much it may not flow with the overall aesthetics of the kitchen, ensure that ice-churning equipment isn’t in danger of contamination or introducing pathogens. All equipment should be given this consideration, for that matter.
• As Craig puts it, “Make sure all key components within the property are warrant-able to the property and, that they meet the requirements associated with each individual use.”
• Select low-maintenance surfaces that are still eye-catching, yet conducive to quick and easy clean-up. Tile is usually a no-no. However, stainless steel, quartz, corian, and laminates are good choices that don’t have a sealing or grout-scrubbing requirement.
• Make sure all parties involve all are focused on the same end-goal (architects, designers, contractors, subcontractors, owners, etc.) to have clarity in project implementation.
• Pay close attention to MEP coordination to ensure that there are no unforeseen change orders/cost implications, as these areas make up a large portion of a restaurant project budget and are pretty complex.
• No matter how much it may not flow with the overall aesthetics of the kitchen, ensure that ice-churning equipment isn’t in danger of contamination or introducing pathogens. All equipment should be given this consideration, for that matter.
• As Craig puts it, “Make sure all key components within the property are warrant-able to the property and, that they meet the requirements associated with each individual use.”
• Select low-maintenance surfaces that are still eye-catching, yet conducive to quick and easy clean-up. Tile is usually a no-no. However, stainless steel, quartz, corian, and laminates are good choices that don’t have a sealing or grout-scrubbing requirement.
• Make sure all parties involve all are focused on the same end-goal (architects, designers, contractors, subcontractors, owners, etc.) to have clarity in project implementation.
Once you’ve got all your ducks in a row from a facilities standpoint, atmosphere-focused foodies such as myself are inclined to favor your spot over the next. Since having a bit of style is such a positive representation of a business, it’s hard to cut corners when it comes to atmosphere in restaurants—especially when food safety and proper project coordination come into play.
Sources referenced:
http://www.houzz.com/ideabooks/2416488/list/design-an-easy-clean-kitchen