Slide 1

Kitchen & Bar Design Essentials

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Introduction Common QuestionsCommon Pitfalls

Designing for EfficiencyBack of House to Front

The Design ProcessDesigners + The BriefDocumentationUnderstanding the DesignDesigning for Efficiency

Loading BayGoods in AreaBack of HouseDry / Liquor StoreCold Rooms & FreezersFood PreparationCookingServery & Ordering PointsDish WashGarbage

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Loading Bay

Good truck accessReduce visual & noise impacts on patronsAll hours & weather drop off (noise with neighbours)Minimal disruption to trafficRaised floor especially for kegs & no need for fork liftDirect loading to coldrooms & store

Goods in Area

WeighingQty & qualityPositioned between loading & kitchen.Sufficient set down space to process

Back of House

Useful for post mix & ice machines due to noise & heat Cleaners sink and chemical storeOffice for storemanSecure storage

Dry / Liquor Store

Suitable shelvingEasy access to kitchen & barsUse carts as food storage and transportersSecure areas

Cold Room & Freezers

Capacity to suit;Raw product / Bulk buying / Prepared food holdingRoom height 2400mm to reduce energy consumptionAvoid building out around columns & penetrations through wallMinimise remote plant distanceSet rooms down for level floors

Cold Room & Freezers cont...

Join rooms to reduce construction costs & provide common openingsEfficient shelving layoutRear loading75mm panel wall can be used if correctly designedHeater wires & waterproof membrane for suspended slabs & timber floors

Food Preparation

Maximise bench & shelving spaceSpace under bench for equipment or ingredients binsBins spaceRefrigerationDirect access to cold rooms & storeFood can travel directly to coldrooms or cookingHand basins in close proximity

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Cooking

Clear travel of food through cooking process1200mm walkways for safety and speedEquipment on castors for flexibility & cleaningIngredient storage within easy reachAccess to hand basinsPosition cook areas to suit;Direct access to cold rooms & store, and from food preparationEliminate noise & visual impact on patrons

Cooking cont.....

Equipment size can have impact on kitchen layout

Serving & Ordering Points

1200mm walkwaysSet out to suit meal delivery, customer or waiter pick upHolding area with heat lampsPOS to suit ordering method, avoid crowding, understand queuingFlexibility to allow change in servery work flows to suit demand

Dish Wash

Plenty of drop off areaSufficient bin spaceScrape hole or troughsSorting spaceSpace after rinse sink for basketCorner dishwashers use dead spaceStorage for basketsWater & energy recovery systems availableCombine dish & pot wash operations

Dish Wash cont..

Gate valves in sinks for safetyScrape troughs with recirculating wash systemsMobile soak sinksUse carts for plate transportPosition wash areas to suit;Direct access from DiningDirect access from cooking & food preparationEliminate noise & visual impact on patronsBack of bar wash rooms

Garbage

Access for truck collectionSpace for recycling binsEliminate visual & noise from patronsWash down area

TypicalFlow Layout

FUNCTION SPACE

Equipment Options

Gas equipment over electricCombie steamersFiltering fryer oilInduction cooking or warmingFront of house use by untrained staffMulti-use performing multiple cooking optionsOperator efficiency

Refrigeration

Maintenance is a big cost, initial design will save in the long runNew cabinets need to be MEPS compliantSwitch off heated glass doors in off peakSmart controllers that reduce energy consumption in off peak timesCold wells must be fan forcedTurn off glass chillers in off peakSpace products in cabinets to allow air flow

Refrigeration cont..

Self contained fridgesNoise & heat rejectionCheap purchaseDont like heatCompressors attract dirtQuick installRequire more space for compressorNo need for plumbingMay need ventilation to rear or sides

Refrigeration cont..

Remote fridgesQuiet with no heatLess maintenance long termCan be cheaper to runRequires tundishMore expensive installLess space requiredKeep remote compressors close to the cabinet or room as possible in a cool area with good airflow, allowing easy access

Bars

Beer fonts determine length of beer stationsIce well design to maximise work spaceChilled glass storage in back bar fridgesPour drinks on service ledge

Health Regulations

Floor finishes tile / epoxy / vinylWall finishes / horizontal ledgesCeilings / light fittingsImpervious surfacesLocal council regulations can varyFood Safety

Food holding temperaturesWater sanitising temperature in washingBlown cold air over cold wells

Design Process

Who can you go toThe Client BriefThe Design Process

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Documentation You Should Expect - 1Equipment layout

Documentation You Should Expect - 2Service connections

Documentation You Should Expect - 3Floor penetrations

Documentation You Should Expect - 4Workshop drawings

Design Evolution Case Study Take 1Initial Client Brief

Design Evolution Case Study Take 2Existing structural / service constraints & removal of buffet

Design Evolution Case Study Take 3Cold rooms & cooking area influenced by structural constraints again

Design Evolution Case Study Take 4Re-alignment of bar counter

Design Evolution Case Study Take 5Optimisation of flow in kitchen & cold rooms

Design Evolution Case Study Take 6Previous design adopted to suit new structural constraints

Design Evolution Case Study Take 7Change in Venue Management = New Brief

BeforeAfter3D Computer ImageUnderstanding What You Are Getting - 13D Computer modelling

Understanding What You Are Getting - 2Life size mock-upFeel the space, Test circulation & flow, Check product display

Before and After

Wrap Up

Questions