When designing a new restaurant or a major overhaul, renovation, often the most complex design aspect is the kitchen. The wide array of team players involved adds to the challenge to design a commercial kitchen. Most of our restaurant clients hire, through us or directly, a kitchen equipment consultant to both arrange and sell the variety of equipment needed to operate a kitchen. As your architect, we encourage involvement from your chef and/or food/beverage manager as they likely know the workflow better than anyone. We also advise you and serve as your advocate when dealing with the local health inspector who will likely have questions regarding the material choices, location of fixtures, and issues related to plumbing and venting. It’s our job to help guide you through this process and present you with clear and concise courses of action so that you can make timely and informed decisions.