1. Intro to Commercial Kitchens Fundamentals of Planning and Design I Interior Design 321

3. Interview client/owner, chef/cook, AND support staff. Ask what they like/dislike about their current facility.

6. How many employees will be working in the kitchen during the busiest times of the day?

7. Where will deliveries be made? What day of the week? Time of day?

8. What kind of equipment is needed based on your menu?

11. Six Components to Commercial Kitchens Clean/Wash Food Preparation Cooking 4. Storage 5. Service 6. Delivery

13. Location: Near kitchen entrance for dish drop off

17. Location: Near cooking and service areas; have easy access to storage areas.

23. Location: Adjacent to food preparation area; near storage areas.

27. Refrigeration requirements are based on your menu. Cooling of potentially hazardous foods will require equipment that is capable of meeting cooling requirements for PHF’s.* * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

31. Location: Ideal to locate near loading dock/delivery door and storage areas

36. Splash guards around sinks may be required to prevent contamination of foods and food contact surfaces.* Spokane Regional Health Department Plan Review Guidelines for Food Establishments

38. Schematic Plans

39. Schematic Plans WASH FOOD PREP. SERVICE STORAGE POINT OF SALE CUSTOMER ENTRANCE CUSTOMER WAITING/ CONDIMENTS CUSTOMER EXIT

41. Cove base

42. Smooth, easily cleanable, non-absorbent, and durable

44. Provide stainless steel finish behind ovens, grills, fryers and any other equipment that emits high levels of heat.

45. Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels – most cost effective) throughout kitchen if budget allows.

46. If budget is a consideration, provide frp in wet areas and semi-gloss paint

49. Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections

50. Free of sharp internal angles, corners, and crevices

51. Finished to have smooth welds and joints

52. Example: stainless steel

54. If menu boards are used and are not electronic, provide adequate light to illuminate boards.

57. Equipment Plan & Schedule

59. IDENTIFY what type of food service your client is providing, the spaces needed, and determine what equipment is needed.

60. VERIFY IBC, accessibility, and local/state/federal food code requirements.

61. EXAMINE the site. Identify entrances/exits, restrooms (if existing), pedestrian traffic (existing and future), utilities, loading dock/area, garbage enclosures, etc.