Designer's Perspective

When To Redesign Or Reconceptualize A Foodservice Operation

Lu Schildmeyer

Updating an existing foodservice concept can be an exciting but challenging task, given the many factors that go into this decision. It is very important to understand what’s driving an operator’s need for change and how that impacts customers’ expectations.

Post date: 02/17/2012 - 10:37

Lighting FOH And BOH Spaces

Lu Schildmeyer

How many times have you eaten at a restaurant or foodservice facility where you had to struggle to read the menu due to poor lighting? Have you ever been to a QSR or fast casual outlet where you had to keep moving your head to avoid lighting “hot spots” to be able to read the menu board?

Post date: 02/07/2012 - 10:25

Lu Schildmeyer

There are some realities of operating any restaurant or foodservice business that are universal. 1) Excellent hospitality and customer service will always trump good food and drink offerings when it comes to customer retention. 2) The attitude and enthusiasm of an operation’s greeters and servers will be adversely affected if they have to “fight” a poorly functioning design in both the FOH and BOH areas of a foodservice business.

Post date: 01/23/2012 - 11:10

What Is The State Of Your ‘Food Factory’?

Lu Schildmeyer

One way to look at a restaurant or foodservice is as a factory in which operators and staff create from raw materials what their customers purchase, enjoy and, hopefully, recommend to spread a positive message about the brand.

Post date: 01/12/2012 - 11:39

Kitchen And Bar Finish Applications

Lu Schildmeyer

The belief that a quarry tile floor is the best flooring system for a professional kitchen or bar service area is a common fallacy. The essential composition of a quarry tile floor helps to create bacteria accumulation and trip/fall situations in kitchen and bar service areas.

Post date: 12/16/2011 - 10:46

Design Details Can Create Bigger Profits

Lu Schildmeyer

It has often been said that, “the devil is in the details.” This is especially true when it comes to commercial kitchen design. Let’s look at several common areas and features that are often not designed properly:

               • Hot and cold pass-through shelves
   • Over shelves
               • Wall mounted shelves

Post date: 12/01/2011 - 10:27

Retaining A Foodservice Design Professional

Lu Schildmeyer

I have always found it interesting to note how some restaurant and foodservice operators select consultant design professionals to help them bring their businesses to life.

Restaurant and foodservice design and specification services today have become so specialized and complex that I recommend operators hire someone who has provided professional design services for a minimum of 15 years.

Post date: 11/17/2011 - 16:25