Why Use a Consultant?
There is a pervasive notion that the design of a workable kitchen is simply the placement of the obviously essential equipment and anyone who has worked in a kitchen would certainly know where that placement should be made. While this may sound like an oversimplification, it is unfortunately applied. Evidence the number of dietary personnel who are asked to "lay out" the kitchen for institutional facilities.
The design of a Production Kitchen can be compared with the building of a factory to process food for human consumption. It certainly requires more knowledge than simply the furnishing of a room. There are far more considerations that must be resolved; such as the mechanical and electrical requirements for the needed equipment, refrigeration, ventilation, storage space, receiving and storing of product, food production processes, delivery systems, sanitation, and coordinating structural requirements to appropriate engineers.
In these days of technology's attempt to develop the highest degree of perfection, specialization has been found to be essential because of the wide range of variables developed in each field. Even within specific professional fields there is specialization. An excellent example of this can be found in the everyday automobile. We purchase tires at dealers other than those who do repair, separate from those who do body work and different from tune-up specialists.
Salespeople, trained to sell food service equipment, generally are specifically trained in the brands they represent. They are not necessarily knowledgeable about all the products available on the open market. The same specialization is true in Medicine, Engineering, Construction, and more especially in the design fields.
An experienced design firm in the field of Food Service, one who has developed feeding systems for large and small institutions, one who has been exposed to most of the possible serving requirements, delivery and preparation problems, and problem building configurations that can be devised, has the added advantage of the ability to recognize areas of potential problems before they develop.
What a Food Service Consultant Does For You
- QUALITY OF DESIGN
An experienced Consultant can design facilities with a pre-determined quality which should be maintained throughout the project, and through a life cycle average of 25-30 years. Each project should be carefully engineered to meet the present and future needs of the facility, with special attention given to traffic patterns, operational costs, efficiency, sanitation and working environment.
Each aspect of the food facilities system must be carefully engineered for ease of function; from receipt of raw product through preparation and delivery. The designed system should specify the most suitable equipment for the tasks they perform (within the parameters of the established budget) and an environment should be created which is conducive to pleasant working conditions for the staff.
- EQUIPMENT SELECTION
Each piece of equipment must be selected and/or designed according to the needs of the operation and the method of product delivery as the criteria. It may appear there are many choices, but the reality is that each decision must be carefully made, weighing the factors. There may be many "like" products on the market, but there are rarely "equals".
The Consultant's knowledge of the technological advances within the food service industry and experience in food service equipment selection provides a wide base for making decisions which will have long term impact. Inappropriate selections can be costly in operational cost, time loss and replacement.
One of the most expensive pieces of equipment put into a commercial or institutional kitchen is the ventilation system. It effects the environment and cost of operation and is effected by a multitude of local, State and Federal, Fire and Health Codes. This area is where experience in kitchen exhaust and air make-up prove critical. There are many ventilators on the market, all designed to perform the same function in different ways. However, an inappropriate selection can cost an Operator thousands of dollars per year in the loss of heated and/or cooled air.
- COORDINATION & COOPERATION BETWEEN DISCIPLINES
Often it is difficult to determine for whom the Food Service Consultant works. One component of the Consultant's role is to be a "go-between" all the design team members. The Consultant must consider the Owner's budgetary concerns, the specific requests of the food service personnel and their method of operating, all of which can affect the design. The Architect relies on the Consultant to "speak kitchen" and identify kitchen staff requirements, meet applicable code requirements within the kitchen and present the required information to the Engineers (Mechanical, Electrical and Structural).
Remodel situations offer unique challenges and often the experience of the Food Service Consultant provides easy solutions to complex construction problems. This same experience can recognize and prevent problems from developing. The Consultant's ability to communicate with the engineering trades is vital and assures the best possible coordination within the design team. When the Consultant does the job well, nobody knows!
- BIDDING PROCESS
During the Bidding process it is important there be an intermediary to provide answers to bidders and architects, with an interest in maintaining the integrity of the equipment and design. Substitutions are frequently offered by bidders during this process which, without familiarity with the differences, can undermine the quality of the design.
- AREAS OF SAVINGS
It is likely for a Food Service Consultant to save the Owner from 15 - 25% in the design, specification and bid process alone, over the cost of a non-consultant design.
Proper ventilation selection and air make-up design can reduce the operating costs many thousands of dollars annually and/or create a comfortable working environment. This can contribute to retaining staff and improving productivity.
Appropriate layout, including traffic flow and equipment selection, can reduce labor costs and may allow for an increase in meal counts without the need to hire additional staff. The savings of 1/2 to 1 full time food service person can save the Owner considerable dollars.
Savings through the use of proven energy conserving equipment is also important in the selection of equipment. Certain refrigeration systems can reduce power consumption by $50-$100 dollars per month. Wherever possible, a quality Consultant will specify energy savings equipment and systems into new facilities. Pay-back, as a rule of thumb, ranges from a one to five years.
The design team of George Bundy & Associates will
... Coordinate concepts and construction information between Administration, Food Service Staff, Architect and Engineers;
... Design efficient, environmentally comfortable, energy saving, modern and, where programmed, expandable food service facilities;
... Specify equipment to meet function and budget requirements;
... Supervise submittals and equipment installation;
... Aid in problem solving, should a problem occur.
... as a general rule, will provide savings to the Owner and Operator greater than the fees paid through savings in the initial installation and through the subsequent operation.
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