The Food Service Design Process

How do we begin?

National Restaurant Design offers professional experienced kitchen, bar, and dining designs to maximize efficiency in restaurants, bars, bistros, diners, cafes, and delis throughout the United States (USA).The design process works well with our clients: end-users, architects and equipment companies. Whether the food service 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 food service 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.National Restaurant Design works with owners, architects, and restaurant equipment companies to realize an efficient vision for a new restaurant or bar design.

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 food service 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.