• (305) 885-8651

General Hotel & Restaurant Supply Facebook
General Hotel & Restaurant Supply YouTube
General Hotel & Restaurant Supply LinkedIn
General Hotel & Restaurant Supply Twitter

What We Do

Working in conjunction with architects, contractors, developers, and owners, we have built a strong reputation for providing top-notch custom kitchen design and foodservice consulting services. Our process begins with the objectives of the operation and the goals of the design team. We consider issues as they relate to flow, aesthetics, and budget in order to develop a conceptual layout for the foodservice areas. Once all interested parties agree upon a conceptual layout, the plan is produced in CAD and delivered to the appropriate parties. An equipment plan, properly scaled, will itemize all pieces of equipment. Additional plans will indicate electrical, plumbing, ventilation, and building conditions requirements for all of the foodservice equipment. More detailed information regarding the phases within the design process can be accessed in the services section.

The fees for our design work are developed utilizing a formula that considers both the size of the facility and the anticipated amount of time required to complete the project. At General, we offer design-only services, as well as design/build services depending on the needs of our customer.

Below are our various kitchen design services:

A review of past, present, and desired future operations is carried out to assist with a comprehensive plan for the future. The present and future direction of the operation is analyzed, and the results are translated into a long-term plan of action. Concepts such as phasing and future procurement are utilized to develop a thoughtful, cost effective, flexible plan for the future. 
Where applicable, the available space is reviewed to determine square footage allocation for the foodservice functions. Areas required to support the foodservice operation are identified and reviewed with the operator, owner, and design team members. Estimates of square footage required for each area within the foodservice spaces are developed and discussed. Discussion occurs regarding relationships between areas internal and external to the foodservice space. Adjustments are made, as required.
Conceptual Design
Once the Programming phase has been completed, diagrams are developed to indicate general locations and relationships for all of the foodservice areas. These diagrams are proportional to the architectural plans provided. Adjustments are made, as required.
Schematic Design
Once the Conceptual Design phase has been completed, each area within the foodservice space is designed to indicate general locations of the foodservice equipment. The overall layout is established. Key equipment locations are identified. Adjustments are made, as required.
Design Development
Once the Schematic Design phase has been completed, the equipment layout is finalized. Plans are produced to scale, typically 1/4″=1′-0″, with all equipment tagged and identified by an equipment schedule. Adjustments are made, as required.
Preliminary Utility Loads
Once the equipment and general layout have been identified, a schedule is provided outlining estimated bulk utility requirements for the kitchen equipment. This schedule is produced to assist the project engineers with their initial planning efforts. As the layout often changes during the design process, these preliminary loads are designed to assist with early planning of the building systems.
Foodservice Utility Requirements
Once the Design Development phase has been completed, plans are developed indicating the electrical, plumbing, and ventilation requirements and building conditions requirements for the foodservice equipment. These plans indicate the size and height for each utility required to support the kitchen equipment. These utility requirements plans are used by the engineers as a guide for developing their building systems.
Detail Drawings
Elevations and/or isometric drawings are developed where necessary to provide clarification and information to the bidding parties, as well as the construction team. Where possible, shop drawings are obtained from manufacturers of engineered and custom fabricated equipment. Obtaining shop drawings during the design phase improves coordination and reduces the likelihood for conflicts during construction.

Contact us today for more information on our kitchen design work!