In addition to the overview seen below, RDA is happy to provide our foodservice facility planning guide for free to subscribers of our newsletter (link at bottom of screen).
This is a comprehensive guide that is designed to assist you in your foodservice facility preliminary planning. RDA’s goal is to help you plan a facility that works and successfully meets your needs. We hope this guide will generate thoughts and questions and that your knowledge of foodservice operations will increase.
Preliminary Planning is the first and most important phase of designing a foodservice facility. During this phase, the main outline of the facility is established.
- Determine the needs of the client
- Get to know the client’s menu and how the food is prepared and served
- If it is a remodel, upgrade, addition, or retro-fit, prepare a layout of the existing building
- Prepare a schematic layout that supports the menu and handles the volume expected. Compare with the existing layout (if any), showing recommended changes
- Incorporate full scope and function of the operation and support areas
- Layout the function and flow of the space
- Begin a list of all foodservice equipment, existing and new, to be designed into the drawings, note all utility requirements.
- Review the budget for foodservice equipment and related items