Restaurant Design and Construction

Restaurant Consultants, Inc. has designed many types of food service venues including Full Service, Fast Food, Fast Casual, Casual Restaurants and Food Courts. The specific nature of restaurant design demands the blending of an esthetic and practical eye to create the right environment and functionality for the concept.

• Architectural Design
• Engineering Design
  • Plumbing
  • Electrical
  • Mechanical
• Sidewalk Cafe Design

Our Restaurant Design Methodology

We pride ourselves on the method by which we approach every restaurant project. First, we begin with the menu and how the menu must be prepared. There are an assortment of ways to prepare food and each restaurateur has a particular technique or equipment they may prefer to utilize. We take into account the unique and individual needs of each of our clients. Secondly, we understand any and all food service styles. Quick Service, Grab-n-Go, Casual Dining, Fast Causal, Fine Dining – we have worked with every genre of food service in the industry today. Taking all this into account, we provide you with a wide variety of documents to help you realize your dream of owning a restaurant.

Supporting Document Deliverables:

Kitchen Space Plan or Schematic Design: We provide schematic layouts for the client to illustrate the best design for their restaurant or retail facility. Schematic layouts include major equipment functions of the kitchen, layout of storage and dish rooms, and anything else that is needed to accommodate the requirements for the facility. Another important element of the schematic layouts is the development of front of the house necessities and aesthetics.

Design Development: Foodservice equipment selection is a result of understanding the vision belonging to the client in combination with the menu requirements. We develop plans that will include equipment tags and schedule. At this phase we identify all pertinent equipment needed to operate the clients restaurant.

Rough-in Plans: Plumbing and electrical rough-in plans are developed in order to accommodate the utility requirements for each piece of equipment. A separate sheet entitled Special Conditions Plan is created to provide for hood locations and requirements, wall backing, soda lines or any need not covered under the plumbing and electrical plans.

Specifications and Cut Sheets: Specifications of each piece of restaurant equipment is developed so that the owner can specify options to accommodate his or her menu needs. The specifications and cut sheets help the engineer properly structure the utility needs. This information is pivotal in bidding the restaurant equipment.

Elevations and Sections: We create a detailed, 2D vision in order to give the restaurateur a better understanding of how the equipment lays out in their space. This schematic supports the General Contractor in coordinating various elements such as wall finishes, heights of the ceiling and hung equipment specifications. The millwork contractor benefits, as well, by facilitating specification to properly build counters to accommodate the necessary equipment.