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Frequently Asked Questions

What is the difference between a Food Facilities Designer and an equipment dealer who also provides kitchen plans?

    The fundamental difference is that a Food Facilities Designer does not sell equipment. They sell their time solving your problems and providing you with an unbiased equipment list - - choices which are based on your budget and your requirements.  With no dealer quotas to meet or a larger overhead to support, the independent designer works on your behalf to give you the best solutions to your problems. 

Why should a restaurateur hire a Food Facilities Designer?

     A restauranteur needs to have a space plan based on the operation's requirements. A Food Facility Designer will interview you thoroughly and will recommend the best equipment for your type of operation and budget. Because the designer has no alliance with any equipment manufacturers, you don't have to worry about a conflict of interest.  You can be assured that what the designer recommends will be right for you.

Why can't my chef do this for me?

    Your chef can develop a partial plan indicating the rough locations of certain equipment and areas. But unless your chef has current knowledge about construction methods and code requirements, you will not be able to submit their drawings to a building or health department for permit approvals.  Your Food Facility Designer will also be able to  coordinate with your architect and their engineers to develop a complete set of plans for your general contractor.

What are the code requirements for a food facility ?

    The code requirements for planning a food facility are extensive. They include state and or local health codes, state and or local building codes, mechanical codes, and codes for disabled persons. Your  Food Facility Designer should be knowledgeable about these codes and those for your equipment's plumbing, electrical, and exhaust requirements. 

What about my architect?

    Generally, architects lack training and knowledge about  equipment, cooking  and codes which are necessary to plan an efficient food service facility. A Food Facility Designer understands the proper flow from delivery door to the dining room and understands what will be accepted by the local health department for plan check review and approval.

What is the  difference between a Food Facilities Designer  and a "food service consultant"?  

    A foodservice consultant concerns themselves with the operational aspect of an establishment. This includes menu development, preparation of operations manuals, or employee relations.

    A Food Facilities Designer plans and develops the actual space for construction purposes and specifies the equipment required for a particular establishment. They ensure that all plans meet required federal, state and local health codes and, to a certain extent,  building and mechanical codes.

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