THE DESIGN PROCESS:

Coast has offered design services for foodservice establishments from the beginning. Our vast experience and dedication in all areas of foodservice design has established our company as a knowledgeable expert in the hospitialiy industry. All aspects of the design process follow a logical flow from initial concept to finished design. Designing accurately on plans, before construction begins, is important to avoid potential costly oversights, change orders and errors.

INITIAL CONCEPT:

The initial concept for any foodservice establishment should include two basic elements:

1. Type of Facility - Full service, fast food or bar/lounge. This distinction will determine the types of equipment and supplies that will be suggested in the kitchen and throughout the restaurant, new or used availability, and help the overall evaluation of the space needed for the restaurant as a whole.

2. Interior Dimensions of the restaurant space to be utilized. Actual dimensions may vary from previously drawn plans, or may be different after a previous remodel. Exact interior dimensions guarantee a good fit when restaurant equipment and supplies arrives for the kitchen installation.

PRE DRAWING CONSULTATION:

An initial meeting is necessary to determine the restaurant facility's parameters. Will the concept work within the space provided for the kitchen or restaurant? How large is the space? How much seating is planned in the restaurant? What is the proposed menu? New construction or remodel restaurant? After the initial concept has been outlined, consultation with the owner, along with an architect and contractor is a very good idea so the restaurant or food service goes smoothly. Design parameters such as existing electrical and plumbing, as well as any structural issues, can be discussed and incorporated into the initial preliminary restaurant floor plan.

PRELIMINARY DESIGN DRAWING:

The first drawing of the facility usually incorporates all aspects of the concept and pre- drawing consultation. The result is a preliminary floor plan drawn to scale of the restaurant and the kitchen line in detail. This scaled drawing becomes the "scratch pad" for future revisions to the planned restaurant. All parties involved now have the same relative base from which the finalized version of the facility will be created. The preliminary design process usually proceeds through two or three revisions before final drawings are started.

FINALIZED DRAWINGS:

The finalized functional floor plan for a foodservice establishment is the result of all changes in the preliminary drawing, input from all parties involved, and requirements of local health and building codes. Final drawings include detailed restaurant equipment floor plans, electrical and plumbing requirements for all foodservice equipment, and a detailed equipment schedule. Also included in the finalized set are any required elevation drawings, engineered hood system drawings, and detailed walk-in cooler and freezer drawings. Specification sheets on each piece of restaurant equipment are cataloged with the design set to insure all available information is presented to the parties involved.