Kitchen Layout Designing or Architect vs Dietitian

 

My Kitchen Layout project was one of the harder assignments in my Food Service Systems class. Well, it turns out to be even harder in the real world. This last week, I had the chance to sit in on a meeting that lasted the whole day. Eight long grueling hours to be exact. Currently, ISU is in the process of creating a Culinary Support Center similar to BYU's. The idea is for this center to become the primary supplier and storage place for all of campus. There will be a bakery, veg prep, and multiple other kitchen areas that will transport ready-to-go food products to the individual food services on campus. It will also be the sole storage place for campus, allowing food operations to make requisitions to the support center and also lowers the needed space of storage for individual food service operations.

So what's happening right now? Planning, planning, and more planning. Architect vs. Dietitian. The architect knows what would work best with the building, but the dietitian knows what would work best with the flow of the food system. It is a long and grueling process to meet both sides.

The meeting started by going from room to room and identifying what types of door to use, if it is locakable, how to open it (pulling a cord, automatic, eye recognition). This probably took about 2 hours. They then proceeded to talk about every single piece of equipment and where they wanted and how tall they wanted etc. After that they started going through the work flow. They wanted to make each hallway and pathway the most efficient. They even went through the "work flow" of a burglar for safety precautions. Super interesting stuff!

Some of the issues they are currently dealing with is moving the veg prep room. The architect wanted to out of the way in the front corner of the building. It fits nicely and would provide the minimal amount of construction. The dietitian wants it closer to storage, as it should be. The architect wants to look over floors as a minor issue. the dietitian refuses, knowing that floors must be angled and tilted towards drains or workers will be at risk for slipping. The tugging and pulling goes on. And the plan is to start building next year so the  planning will continue. 

It was fascinating to gain a broader insight in how in depth kitchen layout design can be, and how vital it is that all things are considered. It is very important that all people involved in the project be involved to discuss their various perspectives to make the complete product of a working and functional kitchen.