Our Design Process
Great design starts on paper. It is important to have a good plan before any construction has begun. J and E Restaurant Supply has the experience needed to get you started out right. Avoid costly mistakes and take advantage of over 20 years of experience from a reliable company.
There are two basic questions that need to be answered at the beginning of each conceptual design plan:
- What type of facility are we designing?
- What are our special restrictions?
The type of facility (Full service, fast food or bar/lounge, etc.) will determine the types of equipment that will be suggested and help with the overall evaluation of the space needed.
Exact interior dimensions will be taken, if possible, to ensure that the plan is perfectly compatible with your facility. If the facility has not yet been built, we will work from the architectural drawings to create a floor plan that is both functional and efficient for your available space.
The first meeting will address questions such as: Will the concept work within the space provided? How large is the space? How much seating is planned? What is the proposed menu? Is the facility a construction or remodel? During the consultation, the design plan can be further developed to address other issues (i.e. electrical, plumbing and structural) Feedback from the discussions can be incorporated into the initial preliminary floor plan
The intermediate step of the design process involves representing the conceptual design visually. The first step is to create a scaled drawing of the entire preliminary floor plan. This drawing will serve as the base plan in which future revisions will be applied to. This designed may be revised a few times before the finalized drawings are started.
The final product is a functional floor plan that has met the requirements of the initial concept and has incorporated the input of all parties involved in the design process. This plan will also meet local health code requirements. The final drawings include detailed equipment floor plans, electrical and plumbing requirements for all food service equipment, and a detailed equipment schedule. Specification sheets on each piece of equipment will be supplied.