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1 Data collection and working out a technical specification.

Before you start designing any restaurant, cafe or cafeteria, it is necessary to work out a detailed specification. After you have decided on the concept of the future establishment, set goals and identifiedways to implement them, all thathas to be included in the specification, as it is the link between the client and the designer. A technical specification must include all the raw data for the development of the design, as well as the basic requirements for the future establishment.The quality and timing of all workswill depend oncompleteness of the information included at the initial stage.

2 Development of schematic design of planning and tech solutions.

After the technical specification has been drawn up, we proceed to the development of the schematic design. It is one of the key phases of the project.

  • the available area is divided intozones: a zone for production purposesand zones intended for adining area, storage and utility areas;
  • the layout of equipment is drawn up: commercial, refrigeration, mechanical, etc., as well as furniture and interior items.Connection points to the power and water supply, sanitation and ventilation are indicated.
  • entry and exit areas for customers and staff are specified, taking into account the ways to receive/load the products.
  • a layout of seats is drawn up, taking into account the client’s preferences and the capacity of the premises;
  • the scheme of the bar counter or the buffet bar location, the waiter station and the equipment necessary for a sommelier location is drawn up;
  • all the information on the drawings is specified in maximum detail and the explanatory memorandum is enclosed;
  • the resulting design gets approvedby the client.

A thoroughly developed preliminary design allows to see the image of the future establishment at the initial stage, to look at it in detail and to evaluate the object from different angles. The more detailed the drawings and diagrams are, the more exactly they show the desired concept, and can serve as a so-called guide to builders and designers who will befurther working on the project.

3 Detailed selection of commercial equipment for a professional kitchen.

There is the building code (SNIP), which regulatesarrangement of commercial and other kitchen equipment. But when arrangingcommercial equipment in a cafeteria, a cafe, a restaurant or any other food service establishment it is necessary to use common sense, namely, to ensure maximum usability of the space and logical ways to move both rawfood and finished products. If the ideal process sequence flowcharthas been made, i.e. the paths of semi-finished and finished products overlap minimallyand the security measures are taken, as well as the conditions for workplace cleaning, then, after such a careful preparation the selection of equipment and its amount will be optimal and will not be difficult for both the executant and the client.

The development of the technological part of the project can be divided into the following stages:

  • The layout of the equipment arrangement in the production zone and its numbering according to the specification
  • Scheme of arrangement of furniture in the dining room (a café, a cafeteria, etc.)
  • The layout of the bar equipment in the bartender working area
  • Drawing up the specifications of the equipment used, indicating the number of units, power and voltage.
  • Drafting an explanatory note on the selection of the declared equipment and an explanation of the production process.
  • The final approvalby the client.

4 Preparation of installation layouts and explanatory notes.

Installation layout is a drawing made on the basis of the tech solution and the layout of commercial equipment arrangement, where utilities connection points are listed for the declared project equipment. The installation layout may include the following items:

  • inlet and outlet water and drainage connection points with an indication of the pipe parameters and coordinates of the points;
  • Electricity outlets indicating the necessary power, voltage and connection method for the connected equipment and their coordinates.
  • Manholes for commercial equipment with coordinates.
  • Layout of ventilation hoods indicating coordinates.
  • Room walls and partitions layout with dimensions and wall thickness, height of walls, width of doorways and corridors, location and direction of the door opening.
  • tech scheme of flows ofraw food, semi-finished products, ready meals, turnover of clean and dirty dishes.

In the explanatory notereasonsfor selecting commercial equipment are indicated, the processes and flows at the establishment are described with references to the restaurant design standards, according to which the establishmenthas been designed and food processing organized.