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Pizza Pool Hall

Monday, January 12, 2015/Categories: Before and After

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.