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Design Department
Smart practice for the design, layout and equipment of restaurants, cafes, clubs and hotels. It's easy to spend too much money on equipment you don't need, or create production and service problems if it's inadequate. Professional advice is essential, ideally from someone who's not trying to sell you something!
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Booths, Tables and Chairs
Poor seating layout can cause delays, as well as lost revenue. By considering the six key factors when designing a seating layout, problems can be avoided and profits significantly increased. . . . keep reading
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Smart Business Decisions, by Design
Restaurant and cafe development can be tricky, particularly for first timers. Understanding the building improvements that will be needed is vital before you go signing a lease or ordering equipment. Here's what to look for. . . . keep reading
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Hood Problems: Not Just Smoke & Mirrors
Exhaust hood systems, located in all types of foodservice establishments, are incredibly complex. The design of these systems can significantly impact a building in a number of different ways and, if poorly done, can add significantly to running costs. . . . keep reading
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Food Safety Implementation - By Design
Why wait for the rest of the industry to standardize enforcement? Implementing food safety principles makes good business sense. How about losing the stigma that food safety is a hush-hush topic and advertising your efforts to your customers. Let them know you are working your tail off to provide safe food. They will appreciate it. . . . keep reading
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Ware Washing 101
Take care that you don't design a washing area that is unable to support the operation for which it was designed. There are basic requirements that must be met for a kitchen to be successful. . . . keep reading
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Ware Washing 201
The ware washing area in any facility, regardless of size, significantly impacts two of the most critical concerns foodservice operators have today: labor costs and food safety, specifically the risk of cross-contamination. . . . keep reading
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Behind the Bar (Part 1)
While efficient use of available space is at a premium in all areas of foodservice facilities, this is particularly the case in a bar. Bars frequently offer a menu that is larger than the food menu, and typically in a much smaller space. Let's look at some of the features for good bar design. . . . keep reading
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Behind the Bar (Part 2)
In Part 1, we discussed the 'typical' bartender's station and some of the common equipment included in a bar facility. Now that you have a good grasp on these components, it is time to put them to good use. . . . keep reading
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The Colour of Cafes
Yuri Bolotin
Colour is a key ingredient in creating ambience. It's the one thing that most people will notice and comment on. Do it well, and you create an exciting and memorable experience for customers. A leading designer shows you what to look for. . . . keep reading
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