Revolution Raw Food Service Layout and Design Project

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1 Food Service Layout and Design Project Revolution Raw Food Service Layout and Design Project Dorette Franks November 6, 2012 DFM 353 San Francisco State University Prepared for Sarah Josef 2012 Dorette Franks

2 Revolution Raw and Vegan s menu is the beacon behind the kitchen floor plan design layout. The menu reflects a philosophy and promise to design and offer an oasis of raw and vegan plant based foods sourced locally and the design and layout of the kitchen echo s this promise. The promise to offering fresh, locally grown, sustainable foods begins with daily deliveries with inspection for quality. Once the food has met Revolution Raw and Vegan standards, the food is immediately stored and then prepared for the customers delight. From the farmer to the kitchen to the mouths of the customer, the care place upon the service of the customers is felt. Beginning with the pride and joy of Revolution Raw and Vegan is the 20 screen dehydrator and is the main piece of equipment to fulfill raw dining. The dehydrator is made of stainless steel and is and NSF safe. Standard small preparing equipment includes mixers, rice cookers, food processors, and crock pots. Juicers, smoothie blenders, tea and coffee machines are set up in the take-out bar. Since vegan food is cooked, the main large cooking equipment includes one gas prep oven with six burners and a convection oven (gas) oven. Soups will be made over the stove rather than being prepared in a tilting kettle. Since, Revolution Raw and Vegan does not fry food a tilting frying pan or deep fryer is not offered. The refrigerator and freezer are two and one door reach-in models (respectively). The option to go with a smaller capacity freezer resides in the restaurant philosophy, to keep food fresh. To take full advantage of offering customers a large up front and nearly personal view of how food is prepared, Revolution Raw and Vegan chose a rectangular shape for the design of the kitchen. The chef s work behind the bar wall which is openly exposed to the dining area. This open exposure plan also provides for efficient air circulation throughout the restaurant. The receiving area in the back is 6 feet by 10 feet and offers an 8 foot delivery door accessible for 2

3 FOODSERVICE LAYOUT AND DESIGN PROJECT 3 docking trucks. Next to the receiving area is the large refrigeration area and on the other side is the dry storage; all can be found along the back or side wall, keeping the remaining aisles free from excess delivery traffic. The preparation area (ADA compliant) is in the center of the kitchen providing immediate access to dry storage, refrigeration, freezer, convection oven, and dehydrator. Three work tables (two with sinks) are shared by the prep and chefs and allows the cooks complete access of their coking area without flow interference from excess traffic flow between work stations. With over fifteen employees at Revolution Raw and Vegan, an ADA approved restroom and an employee locker room with a window is provided in the back of the kitchen. The kitchen manager s office is located next to the employee support room and within view of the receiving area and is light with the help of natural lighting from an adjacent window. Separated by two walls (one opposite the manager s office and the other next to cooking) is the dishwashing area. Dishwashing was place here to remain out of view from the customer. Every attempt was made to offer the maximum aisle space where required. The 5 foot main traffic aisle moves effortlessly from receiving to dry storage, refrigeration, and to dining. The aisle behind the prep and refrigeration is 4 feet. The cooks have 4 feet of space from the stove to the prep table behind them. All, if not most, doorways are three feet offering wheel chair access through the entire kitchen. The flow moves from the prep tables in a counter clockwise direction and immediately exiting through the left side of the saloon café-style doors. Upon returning into the kitchen, the flow continues through the right side of the door, past the prep then into a clockwise direction to dishwashing. The overall scheme in the kitchen design layout is to make ensure that the delivery of foods remains fresh, prepping and cooking foods flows efficiently from space to space, and that the kitchen layout and design is perceived by employees as harmonious. The goal was not to 3

4 leave employee s feeling over crowded by their environment, but to allow them to work in an open, well-lit space so they remain productive and positive and that this joy is reflected in how the kitchen staff prepares the food and how it tastes. 4

5 FOODSERVICE LAYOUT AND DESIGN PROJECT 5 References Payne-Palacio, J., & Thesis., M., (2012). Foodservice Management, Principles and practices (12 th ed.). Saddle River, New Jersey: Pearson Education Magloff, L., Media, D. (date undefined). Chron, Small Business. In ADA Accessibility Guidelines for Restrooms. Retrieved November 3, 2012, from undefined. (undefined). Projects A to Z. Retrieved. In Restaurant Restroom Requirements (ADA Conditions) [Vidio]. Retrieved November 3, 2012, from 5

Glacial Hills Food Center

Glacial Hills Food Center Connie Pantle, Manager 1730 1 st Avenue West Horton, Kansas 913-370-3940 connie@ghfoodcenter.com www.ghfoodcenter.com Glacial Hills RC&D The Glacial Hills Resource Conservation