Reduced Steps, More Profit

How do most restaurant and bar patrons determine what the best restaurants are? Aside from the food and atmosphere, more often than not, it’s in the service and experience the guest has. Restaurants and bars are factories, and as such they require efficient operation in order to remain profitable. The more efficient they are, the more profitable an operator remains.

In foodservice design, an operation must be optimized for performance in order to get meals to the customer quickly. From receiving products through the back door, followed by storing, prepping, cooking and serving those products to your guest, one must consider each and every step made by an employee. An inefficient cookline or bar requiring too many steps from one station to another can create increased labor and time to produce a completed order. Likewise, improperly placed service areas throughout the dining room can create additional work for wait staff.

Seating is another element and an area most operators want to capitalize on in order to get the proper turns and revenue stream they need to succeed. An inefficient kitchen, bar or service design can eat up space that could otherwise be utilized for seating guests.
As a commercial kitchen and interior designer, I take pride in creating an efficient use of the space provided. Whether it’s an existing space requiring a remodel or a brand new location, we are able to work with architects, designers, developers and operators in order to create a successful design and profitable business.