A pizza/bar operator was replicating
a successful concept in a new
ground-up location. An initial basic
CAD layout, prepared by another
source, was given to KECdesign. An
immediate review uncovered workflow
and food prep issues, poor
space utilization and unspecified
equipment.
After a KECdesign re-do, the food
prep area was increased by 50%,
the work flow made sense, all wall
and storage space was efficiently
utilized and the equipment was labeled
and properly specified on the
drawing. The operator confidently
implemented the new, more
effective design.