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Learn About Foodservice Design

Soda Systems | Function of a Foodservice Janitorial Room | What is Function & Flow in a Foodservice Operation?


Soda Systems

Let us start with the soda system and what we need to consider when we design this area. First, there are two different systems to consider: the pre-mix and the post-mix systems. Both of these systems require CO2 gas, a carbonator, and of course ice - more on ice later.

· The pre-mix system has the beverage ready to drink in a metal canister. CO2 gas is applied to the canister and the drink is forced out to the beverage dispenser. This system is used for small stores, carnivals or fairs that do not have the luxury of a water line.

· The post-mix system requires more equipment because the beverage is in a concentrated formula. The equipment that we need for this system is shelving for the boxes (keeping in mind that a 5 gallon box is 11-1/2” wide, 15-1/2” deep and 8” high), carbonator, syrup pumps, soda lines and a dispensing unit.

The post-mix system is the one that you are probably used to seeing and is commonly referred to as the "bag in the box" system. Your expected volume of drink sales will determine the size of CO2 tanks, how many carbonators and wire shelving units you will need for your beverage system.

Now that we've covered the basics of the system, let's discuss dispensers - another critical component. Listed below are some different things to consider when choosing your beverage dispenser.
· Drop-in dispenser or free standing?
· How many valves do you want?
· Push button or lever?
· Do you want it to dispense ice or have an ice bin?

The last question also depends on what how you want customers to be served. It is unsanitary for customers to use a scoop for ice so if you want your customers to serve themselves then you need to have an ice dispenser.

Santa Fe HS

Function of a Foodservice Janitorial Room

Whether you are designing a small café or a large buffet in a casino you need to know the functions of a foodservice operation.

The first function, and often the one that is in least regard, is the janitorial area. More often than not this area is more like the size of a closet instead of an actual room. Let’s consider what goes on in this room and how we can make it functional in a kitchen environment.

One of the major pieces of equipment in a janitorial room is the mop sink. Relegated to a corner, the 24” x 24” mop sink is often overlooked. Mop buckets (a 31qt bucket is about 24”w x 15”d) are filled with water from the utility faucet and then the heavy mop bucket is emptied into the mop sink.

Don’t forget the soap! Sometimes it is poured strait from the container into the mop bucket, other times a soap service agent has installed a portion control system that has to get hooked up to the faucet. Either way, shelving is required in the janitorial room for chemicals.
Of course, there are also mops and the mop hanger for drying. Now try and think about washing out a trash container in the mop sink and think of what a mess you’ll make.

Other items to consider in the janitorial room are wet floor signs, dust pans and brooms. Sometimes, to wash linens, there will even be a washer and dryer squeezed into this space. Everybody likes a clean kitchen. So why not design this room to function properly. On one project RDA designed a mop sink that was 36” wide and 82” inches long with specialized wall covering. The foodservice employees loved it.

For a functioning janitorial room in the kitchen area, consider some of these issues:

· The size of kitchen area and number of foodservice employees.
· Is the janitorial room going to used just to clean the kitchen?
· How much stock of chemicals are required on-site?
· Is a laundry area required for washing linens?
· Does the kitchen have an outside area to wash the trash containers and floor mats?


What is the Function & Flow in a Foodservice Operation?

The functions of a foodservice operation begin with outside receiving and end with ware washing. All of the operations in between determine the flow of the kitchen. Commercial kitchens have varying functions, so the same design from one kitchen will not work in another.

RDA Design Group is focused only on kitchen design, and has been for over 30 years - we understand how function & flow are intertwined.

A small kitchen for church functions requires ease-of-use through simplicity. A kitchen big enough to feed forty-five hundred cadets requires complex functions to provide adequate capacity and consistency.

RDA Design Group is an registered veteran owned small business. We offer a wide range of services that we are able to provide all over the country.

We have worked on many projects throughout the United States and have developed strong communication skills in dealing with owners, architects, and contractors. Our aim is to not only meet the expectations of the client but to exceed them.

Foodservice Functions

  • Outside Receiving
  • Inside Receiving
  • Office
  • Employee Restrooms
  • Janitorial
  • Laundry
  • Walk-In Cooler & Freezer
  • Dry Storage
  • Pots & Pans Storage
  • Cold Food Prep
  • Bakery Prep Cooking
  • Cook Lines
  • Assembly
  • Holding
  • Serving
  • Beverage Station
  • Ware Washing