Kitchen Design
Click on the highlighted points below to learn more about our kitchen design division.
Our approach to kitchen design is unique.
...our designs are based on meeting the client's needs for kitchen efficiency and cost - we are not tied to an equipment distributor / dealer.
...we understand deadlines - our specs and layouts are delivered ON SCHEDULE.
...our team has over 80 combined years of operational experience that we use for designing your kitchen. We design it as if we work there.
...we are more than "just designers." We discuss how and why we designed your kitchen and we are available to consult with the client about their needs.
...we know that buying kitchen equipment is much like buying a car (maybe worse!) We understand the ropes, and are available to negotiate the best price possible.
...our expertise can give you an edge when you are bidding work against other firms.
We Stand Behind Our Work!
Why Choose Profitable Food Facilities To Do Your Kitchen Design?
Often overlooked as a key factor for success, kitchen design and layout deserves careful attention. Whether in a 100,000 square food health club, a 25,000 square foot clubhouse or 500 square foot snack bar, inch by inch, the kitchen area accounts for the most expensive space in the plan (utility demands, code requirements and equipment all contribute) and requires the most attention to fit and finish. Remember, only about 40% of the cost of a kitchen is for the equipment.
Profitable Food Facilities' many years of hands-on experience in restaurant and club operations have provided a unique perspective on the real needs of a food service operation. From a juice bar to a full-service setup with banquet needs, the design must be tailored to sales and menu objectives. Working with project architects and the client, PFF designs a space for labor efficiency, speed of service and ease of operations. Attention is exact to local building and health codes.
For remodels, new sites, or takeover projects, PFF is aware of the importance of budget needs. Simplicity, the flow of business within the kitchen space, and the need for a short learning curve for training are also vital. No job is too small or undeserving of attention to detail, in choosing the right equipment and fixtures. The PFF design is based upon the menu objective of the client. Our involvement with the equipment bid process alone will save thousands of dollars in the final analysis.
The Design and Layout Package Includes...
- AutoCAD drawings of equipment that insert into major architectural plans.
- Menu development analysis to ensure appropriate equipment and layout.
- Restaurant equipment spec books for engineer reference and presentation to the health department.
- Specs for all equipment.
- All kitchen equipment laid out in order to maximize floor space utilization while being operationally efficient.
- Specs and layouts delivered ON SCHEDULE.
Most clients realize significant savings on equipment as the kitchen is designed with the right pieces for the food concept.
- We oversee equipment installation.
- We manage the equipment bidding process to realize optimal savings.
- The PFF Operations Division is available for managing openings.
- The PFF Consulting Division is available for troubleshooting existing food service operations.