| Two brothers, already well known in the area for | | | | placed so you can find no gaps among equipment, |
| their other profitable restaurants, want to open a | | | | and no food particles can accumulate on the floor |
| third location that is "notably more upscale" than | | | | or between pieces of equipment."-Bob Peterson, |
| its sister establishments, a "blend among a | | | | executive chef "This region is about 18 feet |
| steakhouse along with a seafood restaurant," with | | | | lengthy by 12 feet wide. Simply because we had |
| a regular check of $30 to $40 per person. They | | | | to use the existinghood room, this area is very |
| chose to remodel an current restaurant. Their | | | | tight. |
| priorities: intelligent product flow, impeccable | | | | There may be as many as four people functioning |
| sanitation, along with a sophisticated but | | | | in this area, so the cooking program must be |
| unpretentious dining experience with a focus on | | | | precise in every way. No 1 can cross over an |
| wine. | | | | additional individual."-Jim Lawrentz, kitchen designer, |
| CHALLENGES: | | | | National Restaurant Supply, El Paso, Texas "We |
| An very tight room for that display hot line. The | | | | had some difficulty obtaining the refrigeration lines |
| owners wish to bake all their own bread and | | | | in for remote refrigeration. They had to be |
| eventually supply bread to other restaurants. The | | | | brought in through a back corner and run via the |
| ventilation hood was not where the original plans | | | | wall, and come out in areas that we designed into |
| stated it was located! The current configuration | | | | the counter exactly where electrical, refrigeration, |
| took up precious aisle room, requiring that an area | | | | and plumbing lines came in. As soon as the |
| where customers pick up food be redesigned. | | | | counter is set, you cannot pull it up to make |
| The decision to make use of heavy-duty | | | | adjustments. This may be the kind of main |
| equipment, which is bigger (deeper) than | | | | challenge I enjoy."-Jim Lawrentz. |
| comparable, café-style equipment, to meet the | | | | HIGHLIGHTS OF THE STYLE: |
| restaurant's possible volume needs. | | | | A 45-seat lounge, 60-seat covered patio, two |
| Placement of an ice cream freezer so it would | | | | meeting rooms (36- and 50-seat, 1 with audio |
| not be affected by proximity to high-heat gear. | | | | visual equipment), a 25-seat wine tasting area, |
| (The restaurant makes its own ice creams and | | | | along with a 140-seat main dining room all were |
| sorbets.) Placement of remote cooling gear (the | | | | incorporated into the 10,000-square-foot room. |
| refrigeration compressor) on the roof of the | | | | The kitchen is 1,800 square feet. A wood-fired |
| creating. Owners wanted to use the existing | | | | oven for bread baking and vegetable roasting has |
| walk-in cooler and keep restrooms in existing | | | | wood storage beneath the door. It is situated in |
| locations from the creating. A separate kitchen | | | | the prep kitchen and is visible in the dining area. |
| for that bar and lounge region. | | | | Glass-encased, refrigerated wine storage cabinets |
| COMMENTS FROM THE DESIGN TEAM: | | | | double as the walls of the wine tasting room. |
| "It is compact and we can create items quickly; | | | | RESULTS: |
| and it's easy to clean, simply because the gear is | | | | The gear investment was $325,000. Savoy Bar & |
| sitting on curbs and the fryers are on casters. | | | | Grill opened on January 5, 2007, and hosts about |
| This may be the first kitchen area I worked in | | | | 2,000 clients per week. Three-month sales: |
| exactly where everything is seamless. Gear is | | | | $900,000. |