Last but certainly not least… Let’s take a look at the Plumbing and Sewer Codes as they relate to restaurant and hotel kitchen design layout.
As for Plumbing Codes, the main differences per project relate to what we refer to as the “Sanitary Sewer Code.” The concern for some cities is that their sewer lines are so old; they try to eliminate any unnecessary organic matter from entering the system which would further speed the deterioration of the sewer walls. Unfortunately this is one issue that we cannot offer consultation on until we start a project and find out what we are dealing with… For example, we developed a small café project in North Wales, PA who was only required to install a small grease interceptor at the 3 compartment sink and dishwasher for only a few hundred dollars. Conversely, we developed a small juice bar (no cooking at all!) for a health club in Severna Park, MD… The health department and township actually required them to install a full-sized underground grease trap outside the building and cost the owner $6,000. Fortunately for him, he was well capitalized and based on his membership size and our ROI projections; he was able to recoup his investment within a year.
The moral of all these posts about codes are to hopefully bring to light and belay the concerns of potential restaurateurs and hoteliers. All of these codes do need to be addressed through the course of the restaurant & hotel kitchen layout for any project, but as you interview design firms to be a part of your team, you should ask up front what assistance the firm will offer your project to ensure these codes are met up front, to prevent any delay in the project… As anyone who has gone through this process will tell you, making sure you get it right BEFORE you start construction will not only easily pay for any cost associated with hiring a skilled designer to begin with, but will prevent (more) sleepless nights by helping to make sure you open on time and within budget. Tackling a restaurant or hotel kitchen design layout is a complex task and should be done only by experienced design professionals.
Eat well my friends, have a fantastic holiday and I wish you all a very prosperous New Year!
Also, make sure to continue reading the entire series of posts we’ve created about how we approach for creating restaurant kitchen design concepts, as well as our hotel kitchen design and commercial kitchen design clients. While each operation has its specific needs and requirements, our approach to providing efficient kitchen design services are equally valuable to every foodservice industry concept.
- Restaurant Kitchen Layout Approach Part 1
- Restaurant & Hotel Kitchen Layout Approach Part II
- Hotel & Restaurant Kitchen Layout Approach Part III
- Restaurant & Hotel Kitchen Layout Approach Part IV
- Restaurant & Commercial Kitchen Design Approach Part V: Codes 1 of 3
- Restaurant Consultants & Hotel Kitchen Design Approach Part V: Codes 2 of 3
Now that you have all the information you need to understand how a sound approach to commercial kitchen design is important, keep these aspects in mind when you begin the process of selecting your location. We provide some valuable insight into selecting the perfect restaurant location in the articles below.