![]() ![]() “The first question is really trying to understand how the restaurant or foodservice operation should function on a macro level,” Shove-Brown says. Rather than try to hide or mask service stations, design firm //3877 opts to integrate them into the overall front-of-the-house design, creating functional spaces that also enhance aesthetics. Not unlike what takes place in professional kitchens, where consultants apply industrial engineering-style methods to determine space needs, create efficient work stations and enable seamless flow, server stations call for detailed scrutiny of products, paths and processes. Other critical issues that require up-front analyses include flow and circulation. It’s not something you want to have to go back and redo because you didn’t think carefully enough about it up front.” Analyze Products, Paths, ProcessesĪs with other areas of restaurant design, server station design should begin with careful consideration of menus (both food and beverage) and intended service style, Shove-Brown says. They recognize the importance of getting it right, likely because they’ve paid the price for not doing so in the past. “That’s rarely the case with experienced operators. “It can be pretty tough to get inexperienced operators to focus sufficiently on these areas and to allot ample space for them,” says Dave Shove-Brown, partner at //3877, a Washington, D.C., architecture, design and brand development firm. Failure to pay sufficient attention to server stations, and to design them with both function and form in mind, can have serious negative consequences for guest experience and staff morale.įront-of-the-house staff at The Smith, an American brasserie in Washington, D.C., access POS machines and supplies at stations designed as a feature in the main dining room. And in many cases, foodservice consultants are not asked to weigh in on decisions made on the other side of the kitchen door.īut woe betide the operator who gets this mission-critical area wrong. ![]() Many interior designers aren’t well versed in service stations’ full operational implications - or keen to take away from other design components to accommodate them. Staff service stations can become a bit of a no-man’s-land.
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