Our Commercial Kitchen Design Services

Buzz's Deli Restaurant — Miami, FL — General Hotel & Restaurant Supply
Our approach to design is very specific and fairly unique in the industry. We are firm believers in designing facilities that offer 90% to 100% of the desired features at 60% to 70% of the typical cost resulting from the design style of many traditional consultants. We pride ourselves on being able to achieve this style of design without sacrificing functionality or flow within the facility. The designs work … they just cost less.
  • We design with cost in mind.
  • We understand that money does not grow on trees. We love nothing more than to hear our clients rave about the value that they received by working with our firm. In fact, if you speak with our former clients, you are likely to hear just such a remark.
  • It also is our belief that each design project has its own, unique set of requirements. For this reason, we allow our clients to choose from a comprehensive menu of services and contract only for the assistance needed. This approach reduces the time required to develop our foodservice documents and maximizes the return on your invested dollars.
  • While we offer a standard package geared to meet the most common needs of our clients, we have the ability to tailor our services to the needs of the specific project.

Our Position In The Industry

We are in a very unique position within the food service industry in that we provide both design and procurement services that are equally respected. 

There are few firms who can match our capabilities in both design and procurement. Whether you select us for design or design/build services, there are numerous advantages to our position.

  • We are often involved in a project from start to finish and, as a result, must defend our documentation in the field as both a designer and purveyor. With a single point of responsibility, there are no fingers to point. The accuracy of our documentation is a necessity, not a luxury.
  • Due to our first hand involvement in the field, our design skills are always improving. We are amongst the first to learn of code issues. The interaction with other trades in the field also provides valuable information, which is incorporated into our designs. The inclusion of such feedback reduces the potential for conflicts in the field, reduces cost, and improves the overall atmosphere of the job site.
  • Our knowledge of equipment costs enables us to provide accurate cost estimates that lead to proper allocation of a project’s funding and helps prevent miscalculations.
  • Our array of services, including design, equipment procurement, and small wares procurement, has us looking at each end user as a potential long-term client. We are a company that has been built on relationships, and we have every incentive to make sure that all members of both the design and operations teams are completely satisfied.

Types Of Commercial Kitchen Designs We Do

Working in conjunction with architects, contractors, developers, and owners, we have built a strong reputation for providing top-notch custom kitchen design and food service consulting services. 
  1. We consider issues as they relate to flow, aesthetics, and budget in order to develop a conceptual layout for the food service areas.
  2. Once all interested parties agree upon a conceptual layout, the plan is produced in CAD and delivered to the appropriate parties. 
  3. An equipment plan, properly scaled, will itemize all pieces of equipment. 
  4. Additional plans will indicate electrical, plumbing, ventilation, and building conditions requirements for all of the food service equipment.
The fees for our design work are developed utilizing a formula that considers both the size of the facility and the anticipated amount of time required to complete the project. At General, we offer design-only services, as well as combined design & build services depending on the needs of our customer.

Below are our various kitchen design services:

Masterplanning

A review of past, present, and desired future operations is carried out to assist with a comprehensive plan for the future. The present and future direction of the operation is analyzed, and the results are translated into a long-term plan of action. Concepts such as phasing and future procurement are utilized to develop a thoughtful, cost effective, flexible plan for the future.

Programming

Where applicable, the available space is reviewed to determine square footage allocation for the food service functions. Areas required to support the food service operation are identified and reviewed with the operator, owner, and design team members. Estimates of square footage required for each area within the food service spaces are developed and discussed. Discussion occurs regarding relationships between areas internal and external to the food service space. Adjustments are made, as required.

Conceptual Design

Once the Programming phase has been completed, diagrams are developed to indicate general locations and relationships for all of the food service areas. These diagrams are proportional to the architectural plans provided. Adjustments are made, as required.

Schematic Design

Once the Conceptual Design phase has been completed, each area within the food service space is designed to indicate general locations of the food service equipment. The overall layout is established. Key equipment locations are identified. Adjustments are made, as required.

Design Development

Once the Schematic Design phase has been completed, the equipment layout is finalized. Plans are produced to scale, typically 1/4″=1′-0″, with all equipment tagged and identified by an equipment schedule. Adjustments are made, as required.

Preliminary Utility Loads

Once the equipment and general layout have been identified, a schedule is provided outlining estimated bulk utility requirements for the kitchen equipment. This schedule is produced to assist the project engineers with their initial planning efforts. As the layout often changes during the design process, these preliminary loads are designed to assist with early planning of the building systems.

Foodservice Utility Requirements

Once the Design Development phase has been completed, plans are developed indicating the electrical, plumbing, and ventilation requirements and building conditions requirements for the food service equipment. These plans indicate the size and height for each utility required to support the kitchen equipment. These utility requirements plans are used by the engineers as a guide for developing their building systems.

Detail Drawings

Elevations and/or isometric drawings are developed where necessary to provide clarification and information to the bidding parties, as well as the construction team. Where possible, shop drawings are obtained from manufacturers of engineered and custom fabricated equipment. Obtaining shop drawings during the design phase improves coordination and reduces the likelihood for conflicts during construction.
Contact us today for more information on our kitchen design work!

Commercial Kitchen Design FAQs

Here are some frequently asked questions regarding our firm and kitchen design services. If you have a question that is not addressed below, please contact us and we will answer it in a timely manner.

How do you determine your fees?

We utilize a formula to determine our kitchen design fees. The formula considers both the size of the facility being designed, as well as the anticipated number of hours required to complete the project. We believe that this combination results in a fair fee for our clients, and for our firm.

Another foodservice design firm offered me free kitchen design services if I purchased the equipment from them … Why don't you offer the same opportunity?

Our customers have realized a great deal of value and benefit from our efforts over the years. We offer a service and a level of expertise that requires compensation. As with many things … you get what you pay for. There is a difference between a foodservice design consultant and an equipment distributor with a CAD station. Be sure the design firm you hire is truly qualified to perform the task for which you are hiring them. Make sure they possess the creativity, competence, and credentials necessary for a successful result.

What if I want to bid the project designed by General… I don't want to be in a position where I am forced to purchase the equipment from your firm.

We offer both kitchen design and design/build services. We can assist with a project from start to finish, or simply provide design only services. Our fees are structured in a way that provides our clients with ultimate flexibility. We charge a fee for our kitchen design services. Once the design phase is completed, you will have a complete set of documents that may be bid by other equipment purveyors. Should you select an equipment purveyor other than us, we will assume the role of a food service design consultant, offering construction administration services. Should you choose to purchase the equipment from us, a portion of your design fee will be refunded and applied to your final payment on the equipment contract. The end result … flexibility for our clients, and incentive for us to offer competitive pricing.

Do you have a preference for certain manufacturers?

Absolutely. Due to our volume of purchasing (we are one of the largest food service equipment and supplies providers in the United States), we have developed great relationships with some of the industry’s leading manufacturers. We utilize these relationships on behalf of our clients … it is one of our greatest competitive advantages. We leverage our buying power to save our customers money, help resolve problems, and accomplish tasks that might be against the manufacturers’ standard policies. Our clients have received tremendous benefits over the years due to our relationships.

What if I don't like the manufacturer you want to use … will you specify other manufacturers?

Absolutely. We represent and deal with virtually all of the major food service equipment and supplies manufacturers. If there is a preference for a specific manufacturer, we will gladly specify or provide you with your brand of choice. It is important, however, to understand that our selections of brands are based on a variety of key factors. We demand value from the manufacturer, guarantying that our clients receive “bang for their buck.” In addition, we prefer to deal with suppliers that provide quality service, as well as reliability and responsiveness when problems arise.

Being based in Florida … How do you handle work elsewhere?

We have designed and supplied projects throughout the country, and the world, for years. In today’s economy, performing work outside one geographical location is becoming easier, not harder. We have a network of installers, service agents, manufacturers representatives, fabricators, etc. that we can access anywhere in the world. We welcome the opportunity to work with our customers, regardless of their geographic location.
Some Of Our Clients
A collage of logos for hotels and resorts including marriott — Miami, FL — General Hotel & Restaurant Supply
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