Hey, it's only the kitchen; show some respect for the engine of your foodservice operation

Nation's Restaurant News, April 29, 2002 by Foster Frable, Jr.

More than 20 years ago, while I was working in the facilities planning group at Marriott, I attended a design meeting for a new hotel project. One of the architects proposed a drastic change in the configuration of an already functional back-of the-house--BOH--area. In addition to making the kitchen into an awkward lineal space, the change required numerous columns be added. I protested vehemently on behalf of the operations people who would use that crippled kitchen. I remember the words, "What's the big deal? It's only the kitchen!"

It was fortunate that I worked for a company that cared about its work environment and knew the value of the support their BOH operations provided. The architect backed down on that proposal, but the it's-only-the-kitchen "attitude" prevails all too often in the planning process.

Unfortunately, the kitchen and other BOH areas garner little esteem from many folks on project design teams who see value only in spaces with seats and bars. They would probably eliminate the kitchen entirely if there were a way to do it.

Architects and engineers have similar issues with justifying the size of other support areas, like bathrooms, electrical rooms, closets and exit halls. The difference is that size and clearance requirements for those spaces are mandated by codes and regulations, while kitchens, storerooms and other BOH areas are not.

Sometimes a project starts out with a reasonable allocation of space for both front- and back-of-the-house spaces. The problems occur when bathrooms, mechanical areas or private dining areas need to grow, and the kitchen is the place everyone relies on to find space: Some of the worst examples of poorly planned facilities occur when the kitchen is used as a bank from which to borrow when other areas need to be expanded. (See "Don't use your kitchen as a piggy bank; it deserves to be more than left-over space," NRN March 5,2001, page 61.)

If kitchen spaces don't get much respect, the equipment to be installed in them usually meets the same lack of regard. How can operators expect their service people to take good care of equipment if they make no provisions for adequate clearances to operate or repair the equipment? Even if you don't care about the equipment you own or purchase, at least try to show those operating the equipment that you do. Otherwise, don't be surprised when they abuse your investments, and you need to purchase new equipment and start over.

You also need to show the same respect for the people installing and servicing your equipment. Provide a clean area for them to work, free of obstructions and staff trying to prepare today's menu. Try to locate equipment that requires substantial service outside of concentrated preparation and cooking areas. Refrigeration under cooking lines or chefs tables should be remote.

Locate combi ovens or other equipment with sophisticated electronic controls toward aisles or away from high heat, grease and steam vapor.

Research and respect the minimum recommended service clearances in the manufacturer's installation manuals. Try your best not to place equipment where doors or drawers will hit columns or other equipment nearby.

Understand that the people planning, specifying and helping you to select equipment for your new or renovated kitchen must acquire unique expertise and understanding of an ever-widening universe of knowledge.

Kitchen designers, whether working as independent consultants, as equipment dealers or on the staffs of chain-operator planning departments, must know a tremendous amount of information. They need to be experts in health and building codes, new cooking methods, functional layout and workstation planning methods, complex mechanical and electrical systems, along with the thousands of brands and types of equipment available.

Kitchen designers need your support and respect in order to assure that they can provide the quality of layout and design that is efficient, easy to maintain and capable of handling all of the volume and menu items you require.

The end result will be a more productive operation that can meet your service demands and make your operation a more desirable place to work.