Facilities and Servery Design

Facilities Design incorporates necessities of bus stations, dining areas, and restrooms each one important to function. However, the kitchen design – aka production facility – and the ‘back of the house’ operations are the most vital parts of the restaurant’s comprehensive design. As the kitchen goes, so goes the flow of the operation, it is the heartbeat of the entire operation. Our facility design consultants create the final article through the passage of:

• Master Planning
• Concept Development & Programming
• Schematic Design
• Including multiple design team meetings or charettes
• Design Development
• Provides a working budget for the project
• Construction Documents

Size matters as it relates to efficiencies. R.W. Smith’s design philosophy calls for maximizing production and labor control. Therefore, our design’s have proven time after time that smaller sized concepts generate better numbers and experience better gross profits than larger ones. This leads into the importance of effective Servery Design. Servery’s are most often found in colleges & universities, corporate cafeterias, casinos, hotels, and convention centers. By definition a servery is about choices, for the design consultant it is about flow, space utilization, and turnover. Servery Design is supported by the production kitchen, and in tandem enhance the dining experience.

The R.W. Smith facility design teams from FSA Design/Los Angeles and RWS Design/Costa Mesa have created multiple design projects including the tandem design of Facilities & Servery Design.