FLEXIBILITY IN HOSPITALITY DESIGN

Quite rapidly, it seems that our global society has adopted a common trait - we want what we want, when we want it. Yesterday's amenities, which provided added benefits to the guest experience, have quickly evolved into today's expectations. The internet, e-mail, on-demand movies and television programming, satellite radio, and general pace of life have all impacted the way that we live our lives - and the way that we expect those providing services deemed essential to support our new lifestyles. There are few industries which have been impacted by these new expectations as significantly as the hospitality industry. In fact, I believe that the need for flexibility may have become the single most dominant trend in hospitality design, as it allows or limits the ability for operators to address other trends that appear on the horizon. After all, doesn't the facility typically outlive most trends that come and go?

KITCHEN EQUIPMENT: OBSERVATIONS FROM BOTH SIDES OF THE POND

Every two years the North American Food Equipment Manufacturers (NAFEM) organization hosts its premier event somewhere in the United States - the NAFEM Show - where manufacturers throughout North America display the latest and greatest foodservice equipment they have to offer. On the other side of the pond, in Italy, there is another biennial event - the HOST show - where the latest and greatest European kitchen equipment is showcased, offering industry professionals an opportunity to kick the tires. This past fall, these two tradeshows were held back-to-back in Atlanta and Milan, and I was fortunate to participate in both.

Separated by less than a week, attending these two shows one right after the other highlighted clear similarities and differences between trends in the two regions. I would like to briefly address the commonalities first, as analyzing the differences is far more revealing. Generally speaking, walking around the more than 20 combined exhibit halls, just about everything I saw was familiar. There were a few new, truly innovative products at both shows, but even these were often improvements within a pre-existing category. In other words, there were some different style ranges with very unique features - but they were still ranges. Pressurized braising pans had an increased presence and seemed to be growing in popularity - but they were an improved version of the familiar piece of equipment we have been using for decades. I think you see my point.

HEY KERMIT, BEING GREEN IS GETTING EASIER (Part II)

In the last installment, I began to refute the well known claim made by Kermit the Frog that "it's not easy being green." Actually, it is getting much easier with every passing moment. It is becoming more popular. Your guests are beginning to weigh your environmental philosophies when selecting a hotel or restaurant. And, might I suggest that green initiatives can even be profitable.

HEY KERMIT, BEING GREEN IS GETTING EASIER(Part I)

With a melancholy melody in the background, our muppet friend shared with us through song that being green was not easy. In fairness to Kermit the Frog, his plea may have been accurate back then. But times have changed. Being green is getting easier. It is becoming more popular. And, dare I suggest, it is even becoming profitable. If you have not already noticed, the green movement has - to use a current buzzword - "tipped." Environmentally conscious policies are further penetrating the hospitality industry with every passing moment. Hotels and restaurants alike are working to implement green practices. Environmental sensitivity will have a profound effect on the way that hospitality facilities are designed, built, and operated over the next decade. Experts have concluded that humans are consuming one-third more natural resources and ecological services than the earth can regenerate in a sustainable manner. In other words, we are running an ecological deficit. It is time to further explore what we can do as members of the hospitality community to implement existing practices, and, where possible, take the initiative to develop new practices on our own.

DESIGN WITH A GLOBAL PERSPECTIVE

During the last several years I have had the privilege of working on an increased number of international foodservice design projects. With projects throughout North America, Central America, the Middle East, Asia, and Africa, regular exposure to different cultures, customs, health requirements, and operational preferences has allowed us to maintain a truly global perspective. A wide variety of geographical conditions that must always be considered also forces us to maintain an open mind and remain flexible with our approach. As a result, we often become the catalyst for cross-pollinating ideas from one region to another. In this installment, I wanted to take the opportunity to share a few of the more interesting design requirements to which we have been exposed. You may find them intriguing - no matter where your operation is located.

THE SIMPLEST KITCHEN ON EARTH

Last summer, my family and I spent a week vacationing in the Rocky Mountain resort town of Breckenridge, Colorado. After a long day's journey, my children, then six and two years of age, were exhausted. They woke early, tolerated two planes that carried them half way across the United States, and then finally endured a ninety minute car ride before we reached our destination. We quickly dropped off our luggage and immediately left in search of somewhere to eat. We needed something simple and quick. The kids were fading fast.

SET UP YOUR RESTAURANT SERVERS FOR SUPER SERVICE

When you get right down to the basics of any design effort for a foodservice establishment, the same objective exists with each and every project: design an efficient and effective system to prepare and deliver food and beverage to the guest. That's it. Nothing too fancy. But it is much easier said than done. In previous columns, I have focused heavily on design techniques within the back-of-house. But design techniques in the front-of-house, specifically those related to service, are equally dependent on both design and execution. Unfortunately, many overlook the importance of design as part of the service equation, and attribute the service performance almost exclusively to operational execution. In this column, we will take a look at some front-of-house design techniques that can help promote quality service. To clarify, I want to focus on the functional aspect of the front-of-house, not the aesthetics. Although good design cannot ensure good service, bad design will almost always result in bad service.

FURTHER EXPLORING KITCHEN FLEXIBILITY
by Lee Simon

I seem to have hit a chord with my last installment, The Kitchen Evolution, by introducing the concept of flexibility in commercial kitchens … or the current lack thereof. I received the largest response from readers of the column to date, who wrote to me in search of more specific information, examples, and insight on the subject. Given this response, I wanted to take the time to further explore this concept of flexibility.

The Kitchen Evolution
by Lee Simon

As a one of my colleagues often criticizes about the design of most kitchens in the foodservice industry … "We are still cooking in Escoffier's kitchen." What he is implying, and correctly so, is that the design of kitchens and the equipment within them has not changed much over the last 100 years or more. Escoffier could walk into a modern kitchen and feel quite at home. Consider for a moment the progress that has been made in other industries over the course of a century, and then look at our industry. Ford recently celebrated 100 years in business. 100 years ago Ford was making the Model T - and look at where they are now. A deck oven from the early 1900's look remarkably like the deck ovens we still use today. Looming on the horizon is what I believe to be the Kitchen Evolution.

DESIGN IS A LINEAR PROCESS
by Lee Simon

I will share with you one of the most valuable lessons that I learned in college … it is the definition of success. Success equals expectations plus one. That is to say, that in order to truly succeed - at anything - one must not only meet, but exceed the expectations that exist. This especially holds true in the design process. While I have spent the last several years using this column to address issues related to design, it dawned on me that I had never really discussed the design process itself. Furthermore, I have noticed that many of my clients are unfamiliar with both the stages in the design process, and what to expect at each stage. So, I felt it was important to spend some time discussing the stages in the process. After all, if the expectations are not clear on the front end, it becomes very difficult to succeed - which is a recipe for disaster and disappointment for all involved.

On a recent trip, I traveled to the mid-Atlantic region in order to tour a prominent university's newest dining venue. The front-of-house portion of the facility was extremely attractive, offering a number of different dining options to avoid "food fatigue" by the regular patrons. I was making note of various design techniques during our guided tour by the facility's manager when all of a sudden I stopped cold in my tracks. What existed before me was flabbergasting! Mind-boggling! It was … the ware washing area. I could not understand how any professional team could implement such wonderful ideas in one part of the facility, and such awful ideas in another. Before our tour guide could even point out the ware washing area, I turned to him and in all honesty uttered these words … "I feel your pain!" And I certainly did. He lowered his head, shaking it from side to side, and began to tell me some of his ware washing war stories. Though the facility had been open just a few months, the inconveniences caused by this design were evident in almost every part of the facility. And because they had not yet reached their anticipated volume, the problem was only going to get worse with the increased traffic.

The pyramids are fantastic structures. Centuries later, we still marvel at their creation. In the days of the master-builders of Egypt, when the pyramids were built, those who were responsible for the design of a building or structure were also responsible for the construction. There was one person, or perhaps a unified group of people, slated to oversee the development of the structure from start to finish. As the design and construction field evolved over time, the two functions - design and construction - have become separate. In certain cases, I have seen owners try to save money by not hiring the design team to play an active role in the construction process. Today, there is a definite shift back towards one team performing both tasks, and the Design/Build option is becoming increasingly more popular.

The automobile manufacturers have it all figured out. After much time and research, they have found ways to use the same base model for multiple brands with completely different quality perceptions. Lexus, Infiniti, and Acura for example, use many of the same structural systems, processes, and infrastructure as their less expensive sister brands - Toyota, Nissan, and Honda. The difference is often in the finishes, the accessories, and the package of services offered in conjunction with the purchase. The higher priced models will have standard features such as leather, upgraded trim packages, high quality sound systems, and potentially such luxuries as GPS mapping or standard vehicle maintenance programs. Their less expensive sister brands will not. In many cases, however, the base construction of the vehicles in both quality ranges is identical. The result is a choice made by the consumer as to what is truly important, and where one's money should be spent.

Consider the number of people that have access, at one point or another, to your kitchen facility. Kitchen staff. Servers. Purveyors. Service agents. While it would be great to assume that everyone has your best interests in mind, such a thought process would be naïve. Unfortunately, some members of the parties listed above have their own interests in mind. It is your responsibility to make sure that your interests are protected. Security is a critical issue in foodservice facilities. There is a significant amount of money tied up in assets that are extremely desirable by others. Steak, lobster, and other expensive foods should be viewed as assets. It is no different than tires at a tire store or clothing in a department store. Hospitality employees do not typically view the food in the walk-ins or dry storage rooms in this manner. As a result, they don't feel as guilty about taking something. "No one will miss this" they convince themselves. I know because I have seen it happen time and time again during my operation days.

Driving into work, you feel pretty good about the day ahead. You have reservations for a couple of large parties who have traditionally enjoyed several rare bottles of wine during their business lunches. You can see the money just rolling in and you are already planning where to spend your new found wealth. It’s 8:30am.

For whatever reason, I reluctantly have refused to adopt the proper methods for typing throughout my schooling and career. Sure, I took the required typing class in middle school, but I was able to meet all of the requirements, speed and accuracy, while maintaining my classic "hunt and peck" style. Back then, I wasn't as open minded and willing to learn as I should have been. The truth is, I have more typographical errors these days as a result of my stubborn, short-sighted approach. But recently, I had a typographical error that worked to my advantage. I was pecking away at the key board when all of a sudden the little red line showed up beneath a word on my computer screen to indicate that I had mistyped yet another family member of the English language.

Here Today, Gone Tomorrow?

I have a fear of heights. Perhaps the last thing that you would ever find me doing is walking a tightrope in mid-air, attempting to balance myself and prevent a plummet to my certain demise. Interestingly enough, however, I find myself in this position nearly every day … metaphorically. In my profession, I am forever walking an ever-thinning fine line to please both my current and future clients in the same facility. How is this you ask? Well, I find that I must strive to design in such a manner as to give my clients what they want, or what they believe they want, in the present without limiting the facility's ability to provide them with what they may want in the future. This can be extremely difficult at times.

On a recent trip to Walt Disney World's Magic Kingdom, I stood at the front of the ferry with my son who is two years old. Usually, we take the monorail, but this time decided to take the ferry for a change of pace. Throughout the ferry ride, we both gazed wide-eyed in amazement despite the number of times we have been to the park. My son was fixated on Cinderella's castle. Me, I couldn't take my eyes off of the Contemporary Resort. This facility has been open for decades, but I just can't get enough of it.

After several months of planning for your new restaurant concept, you find yourself in a meeting with your kitchen designer. It is time to select the equipment for your restaurant. Suddenly you find yourself buried under 47 catalogs and a list of options that, if stretched out completely, would circle the globe two and half times. This process can be a daunting task, unless you know how to proceed. This month, we will look at some of the important issues to consider when selecting the foodservice equipment for your facility.

In the previous installment, we discussed the popularity of display kitchens and the many issues that should be considered to determine whether a display kitchen is desirable for a given operation. For argument's sake, let's say that you did your homework and have determined that a display kitchen is the way to go. You did do your homework … right? Now we are going to look at some of the features of a well designed display kitchen.

As you enter the dining room, fully anticipating a memorable dining experience, it is not long before your expectations are met. The individual showing you to your table marches you past an extraordinary display kitchen. Flames are flaring, chefs in custom uniforms are bustling about, and the aroma from the kitchen is enticing, to say the least. A true feast for the eyes.

Display kitchens are popular. If properly conceived, they can truly enhance your operation. If designed incorrectly, they can be a nightmare. Don't be fooled however, production in front of the guest has a unique set of requirements. Accommodations in cooking methods, as well as operational procedures, may be required in order to achieve the desired presentation. In this installment, we will look at some of the reasons display kitchens have grown in popularity. We will also look at some of the key factors one should consider when determining whether a display kitchen is the right choice for a particular operation. The next installment (Part II) will address some of the key planning issues related to display kitchens.

There is no doubt about it … we are a society that focuses on the bottom line. Be honest. When you read a menu, which side ultimately affects your decision most of the time? When you are at a car dealer, how long is it before you look for the sticker in the window? This constant obsession with the bottom line is present in every consumer's decision making process, including the design process.

Unlike purchasing a standard, off-the-shelf product that has a set pricing structure, the design process is significantly influenced by budgets and cost estimates that occur during the development process. In the early stages of design, the details of the facility are rather vague … and so is the budget. Despite the absence of detailed pricing, decisions are made based on best information available. For example, if the budget is too high, modifications are made to bring the budget back in line.

When you hire a design professional, what are you really hiring? Well, you should be hiring experience, creative solutions, contacts, and a variety of other resources, all in the form of a partner who is going to commit to you and your project. It is natural to assume that anyone who presents themselves as a design professional would, in fact, have the necessary expertise to execute his or her job effectively. But expertise alone does not guarantee that your designer will be able to develop and implement the best solution for your unique scenario. Like it or not, you need to play an active role in the design process. If you are not familiar enough with plan reading and standard design practices, you can make a very costly mistake by trusting misguided advice.

You look sharp! You are all decked out and ready to celebrate a special birthday with your significant other and a few friends by spending an evening on the town. Your evening starts with dinner at a restaurant featuring an award-winning menu and a three month waiting list. You arrive early, part of a party of six, only to find a waiting room full of people and are promptly quoted a ninety-minute wait time despite your reservation. As you peek beyond the host(ess) you see an empty dining room. The combination doesn't make sense.

Recently, I was in a coordination meeting for a large mixed-use project that featured several different restaurants within one large complex. The architect, engineers, and a number of other professionals were summoned to help determine the best possible route for exhausting the hoods that were on the lower level. The restaurant on the main floor had several hoods that needed to be exhausted to the outside. The problem was that the building was quite complex, and due to a variety of reasons (aesthetics, structural elements, codes, etc.), the routing of the exhaust duct was also complicated. The building was over a dozen stories tall and many of the "available" potential areas where the exhaust could be dumped were either too close or in sight of areas accessible by the patrons. So after several hours of planning and coordination, the proposed duct runs were determined … some were real intricate, navigating structural elements, and VERY costly. Then it hit me!

AWAITING TABLES

I remember when the Americans with Disabilities Act was first introduced in early 1990's. While the impact on design from the architectural side was fairly well defined, the impact on other disciplines was not … including foodservice design. ADA requirements in the kitchen are a gray area and, thus, open to interpretation by each local inspector. The reason for this gray area is that the ADA guidelines were established to protect the average citizen, regardless of any physical impairments. In reality, however, the percentage of physically impaired individuals working in foodservice establishments is extremely low, industry-wide. I have had numerous discussions with various local and state officials and still, to this day, have not received a clear or consistent answer regarding the implementation of ADA requirements in kitchens. It seems as though the "don't ask, don't tell" approach is the one that prevails in this instance. Nevertheless, the issue warrants a closer look.