Commercial Kitchen Design presentation that focuses on the key spaces and experiences from back-of-house to the front of house. This graphic overview groups the planning for commercial kitchens into three unique experiences: cook, serve and enjoy.
29. C O O K
P L A N N I N G
Lean Design
Optimized flow
Optimized size
More effective
equipment
30. Businesses That Use the Most Energy
Source: Electric Foodservice Council, The Economics of Gas and Electric Cooking, Fayetteville, Georgia
Data - Annual BTU / SF (000)
C O O K
P L A N N I N G
31. 0
150
300
450
600
Restaurants Healthcare Lodging Office Auto Sales Warehouses Schools Retail Assembly
Businesses That Use the Most Energy
Source: Electric Foodservice Council, The Economics of Gas and Electric Cooking, Fayetteville, Georgia
Data - Annual BTU / SF (000)
C O O K
P L A N N I N G
42. D I S P O S E
P L A N N I N G
Water Reduction
Waste Reduction
43. $ 1 B I L L I O N P E R Y E A R
F O O D WA S T E C O S T S T H E U S
44. $ 1 B I L L I O N P E R Y E A R
F O O D WA S T E C O S T S T H E U S
45. $ 1 B I L L I O N P E R Y E A R
F O O D WA S T E C O S T S T H E U S
Single-largest
component of waste by
weight in the US
!
Decomposition creates
methane which is 21x
more damaging than
carbon dioxide
46. F O R C U L I N A RY S PA C E S
P L A N N I N G
47. F O R C U L I N A RY S PA C E S
P L A N N I N G