The Foodservice Design Process
How do we begin?
The design process works well with our clients: end-users, architects, and equipment companies. Whether the foodservice venue is a full-service restaurant, pizzeria, hotel, coffee shop, café, assisted living venue, resort, sushi bar, sports bar, casino, grill, bistro, dinner theater, banquet facility, catering, institutional, office building, church kitchen, ice cream parlor, health care, or any other food service facility, the design is collaborative from the beginning through to the delivery of the final drawings.
We begin with an in-depth interview.
The Process
The Process
Realizing the Client's Food Service Concept and Vision
This is a fun journey. We start with an in-depth interview. We can create a great design with a full understanding of the client’s concept and vision. Every foodservice establishment is different. There are no two burger concepts that would be considered identical. So, we dig deep to completely understand each and every aspect of your concept before we start the design drawing phase.
The collaborative process that we employ is what makes your concept truly unique. Once we understand the concept and vision we start the design with consideration of flow, efficiency, and budgeting. Our focus is on using every square inch of space to enhance the customer and employee experience.
Everything is strategically positioned. Every key area in the space has a relationship to the other. Nothing is taken for granted or minimized. Your dishwasher has to be in the right place along with every other aspect of the kitchen, bar, side stations, prep kitchen, cooking line, coolers, ice makers, P.O.S. systems, and other areas related to the concept. We are also very conscientious of budgeting; there is no need to break the bank. A big part of our job is to design within your budget constraints. We never over-design and specify only the equipment that is necessary to the concept.
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The process is smooth and can be done in about 5-7 days, if needed, depending on the complexity of the foodservice project. We will make as many changes as necessary for the specified space at no extra charge.
Feel free to inquire about all of our services.
Contact Frank Stocco, Designer, National Restaurant Design, Inc.
I was in the process of starting a new restaurant and wanted to get the space designed prior to receiving the alcohol license...I decided to utilize Frank Stocco with National Restaurant Design. My initial discussions with Frank convinced me that he was the most knowledgeable of the designers I had spoken to and offered the most comprehensive package for the most reasonable price. 
