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Archive for the ‘Architecture and Interior Design’ Category

Equipments are tools to profit making in the food business. Better equipments produce better quality of food. Having a heavy duty char-boiler can guarantee you rounds of delicious BBQs in just minutes. Having your kitchen properly outfitted will get you the benefits of lowering maintenance and repair cost, increase production rate and produce food made with unique recipes that will differentiate you from your competitors. With this said, it’s properly not a good idea to sacrifice the quality of the equipments with price. However, doing thorough research is a must before committing to buy any of the equipments as they will stay with the business for quite some time. Feel free to use this article as a guideline when shopping for equipments for your restaurant business.

Product Equipment

Production equipments are also called cooking equipments. They are the core of the kitchen. It does not matter what type of restaurant you’re opening, you will need to cook, and produce food with these equipments. However, if you are buying a facility that already has a kitchen, it may already have much of the equipment you need. You can modify what’s already there to meet your needs and add or subtract any pieces.

If you are building your cook-line from scratch, budget anywhere from $30, 000 to $45, 000 for your heavy production equipments. You may rely on your kitchen designer’s expertise on the spec and function of the equipments, but it’s probably smart to consult the chef and conduct research with him, because in the end, no one knows more than how you cook your food than your head chef. Your designer will always suggest the more versatile and cost effective equipments while your chef may want something more unique that caters to his taste.

In general, the cook-line consists of the following equipments: range, convection oven, fryer, grill, broiler, steamer, steam kettle, condiment stand a type I hood. Across from the cook-line is the dish-up area where you will normally find the sandwich prep table, microwaves, toaster, hand wash, sinks, and plates. Somewhere near the cook-line, you will probably find the mixer, slicer, preparation sinks, portion scale, food cutter, baker’s bins and tables, meat grinder, refrigerator and freezer. This part of the kitchen is called the preparation area.

Figure on spending another $1200 or $2700 for small production items like pots and pans, tongs, spoons, ladles, potholders, spatulas, can openers, and other miscellaneous items.

For bigger restaurants that serve 70 or more, a service area is usually planned. This is where the kitchen helper or server will put final touches on the plate and serve side orders like salad, soup, sandwiches, and so forth. To help the server prepare for the side orders, the following equipments are handy: prep and steam table, toaster, heat lamps, microwave oven, utensil racks, roll warmers, and sandwich tables. The beverage station should include a coffee maker, an ice machine, a beverage stand, a soda system, an ice cream cabinet, and a water station. You’ll end up spending from about $11, 000 to $20, 000 to equip the service area.

Dishwashing Equipment

Most restaurant owners prefer to lease dishwashers from vendors just like how they would lease a soda machine from Coke or Pepsi. The vendor will then be responsible of providing the sanitizing detergents to ensure that the machine will work properly to the health department’s standard. When the health inspector conducts his periodical inspection, he checks the chlorine and other detergent levels. To lease a low temp dishwasher, it cost about $120 – $350 per month, depending on type, size and function of the machine. There are also high temperature dishwashers which require vapor exhaust hood, also known as type II hood over them. It’s costly to build the type II hood in the beginning, (about $2, 000), but high temp washers will bring you the benefits of requiring less amount of detergent and maintenance than the low temp ones. They also make the dishes nice and hot. To purchase dishwashers on your own will cost you somewhere around $4, 000 to $12, 000. Installing the equipment, complete with landing area, dish table, garbage disposal, and three compartment sink, will run you anywhere from $5, 000 to $25, 000.

Receiving and Storage Equipment

The largest and most costly piece of equipment in the receiving and storage area is the walk-in refrigerator/freezer, which will cost between $8, 000 and $20, 000. Having walk-ins is handy, since they are important in helping to keep your food fresh. Instead of arranging for three or more deliveries per week, you may now, arrange for two. Your food will be easily organized and accounted for when they are put on the shelves inside of the walk-ins, which makes calculating inventory much easier.

Bar Equipment

Having a bar is just like having another kitchen, which in business terms, equal to another profit generating unit. You have the option of buying a standard bar with refrigerator underneath form an equipment dealer, or you may have one custom made. Either way, plan to spend $5, 000 to $9, 000 on the bar itself.

To equip a functional bar, the following equipments should be considered: cash register, a three compartment sink with drain boards, an ice bin, an ice machine, a soda dispensing system, a beer dispensing system, wine cooler, glasses, a glasses washer, mixer, blenders, ice crushers, bottle openers, and miscellaneous tools. Altogether, the bar equipment will cost between $12, 000 to $22, 000.

One of the most important pieces of equipment for the bar is the soda dispensing system. There are 2 types of automatic beverage dispensers available: one for mixes and one for liquors. To start out, a seven valve dispensing system that can calibrate the amount of mix served should be sufficient. It costs about $150 – $350 to lease this piece of equipment and leasing makes it easier to upgrade the equipment if needed.

Another way to go about it is to pour liquor by hand, which is quite popular at some bars. To help with portion control, prepour plastic spouts can be attached to each open bottle. This prevents over pouring by dispensing a measured amount of liquor into a drink. Bar equipment manufacturers usually sell these spouts for 28 and up apiece.

To attempt to give you the tips on how to make an effective logo without delineating what a logo is, may be futile. First, let me clarify what it is that we are trying to create. A logo is a striking devise that may contain a name, an image or a brand to stand for an institution or manufactured goods.

Now, experts may have different perspectives on how to assemble a logo but the guidelines below are an integration of the different approaches on how to put together different elements that make for a powerful logo.

Proper

A logo needs to appropriately relate to the business, although it does not necessarily have to emulate what the company’s customary function is. The logo can be relevant to the general business activity or its product/s. Let’s take for example you are creating a logo for a romantic restaurant, you need for it to show passion by using red font, you may include a wine glass icon and the business name. But it would be inappropriate to use childish colors as the essence of it being a romantic restaurant would be lost.

Simple and Easily Describable

Giving a logo a fleeting look, one should be able to identify its appearance and characteristics. This means it should be recognizable and easy to describe. That is why it should be as simple as possible so that the recipient can quickly absorb its meaning. It goes to say that a logo should be memorable; the mind can associate it to the business it represents. Intricacy equals difficulty to analyze, confusion and loss of attention and concentration.

Applicable – Scalable/ Effective without color

The designer of the logo should understand that this will be used in various office/company mechanisms such as cups and plates for restaurants and office stationaries of different sizes even on posters and billboards. He should also know that this will be intended to be used on different medium of communication – print, internet, email, television, etc. Subsequently, it should also be functional with or without color. Thus, it is important that it be effective in any size, color and medium.

The ability to endure or last

The secret in logo designs is timelessness. It should be founded on substance and standards and not on temporary fashions that are followed enthusiastically for just a short period of time.

Dining in places such as hotels and restaurants has been widely appreciated nowadays. It becomes a form of recreation to a lot of people or a luxury for some. It is something the couples and families can enjoy without going too far away from home as they can also provide world-class experience and make you feel that you were brought to a different place. And for this same reason, along with the passion of experiencing different cuisines comes the need for the impeccable taste in restaurant design.

Overall experience is now very significant not only to customers but for restaurateurs as well. This is being said since restaurant design is indeed considered to be a work of art and is created by skilful, professional and very experienced people in this field and this does set the mood throughout the dining experience. Without such factor, it leaves the aim for that ultimate dining experience tasteless and even regretful for others.

Coming up with a unique restaurant design takes a lot of time and effort. Not only is it being well thought of, but the capacity of being able to produce something that will leave people in awe is very crucial. Saying that first impressions last may be a cliché but the design plan and its execution does dictate the ambience of such places. One’s feeling of being brought to another place is indeed a skill. It is not something learned overtime and having someone who is very reliable to bring out that atmosphere into the place is what you want to go with good food.

Concepts for achieving a high end look are what separate a season designer to the less skilful ones. The branding, theme and furnishings are only a few of the other things that make the job even more complicated. The task of restaurant design is very challenging as it does require that one has a grasp on extensive knowledge of design. This is given of much importance as each establishment also want an enticing and comfortable space yet it still is able to pull off a fresher look.

Of course, you would want to accommodate as many customers as possible and so one would also want to consider this. Being able to provide more seats, without the place looking so crowded is also one important detail. At times, the functionality of the place is being sacrificed such as having good storage which is also as equally important. This does contribute greatly as it is not only about the needs of the customers but also the needs of the people who work in it. It is like a domino effect and achieving that will give you an end result that you would want.

• Willis Tower Glass Balconies – Since opening in 1973, the Willis tower has been undergone various renovation projects. One such project was the addition of an observation deck called the ‘Skydeck’, starting in 2009 when glass balconies were installed, making the building into a popular tourist attraction. The glass balcony is on the 103rd floor of the tower and which extends 4 feet from the side of the building. It can sustain a massive 4.5 metric tonnes in weight, making it a lot safer than it looks. The Willis Tower is not the first building to use structural glazing as a platform, but it is the highest, which is why it makes this list.

• National Centre of Performing Arts – The National Grand theatre in China is truly a visually stunning building made completely of titanium and structural glazing, making it highly bespoke and distinctive in its design. The theatre spans over an area of 12,000 m² and is surrounded by an artificial lake. The total cost of the building project was over £27 million (or 3.2 billion Yen), which caused quite a stir among the community as many believed it would be impossible to ever recuperate a return on the investment, however since opening it has been announced that the theatre is not for profit. Despite the negativity surrounding this, we believe the building itself is an architectural phenomenon which is why it makes this list.

• The Louvre Pyramid – If you want to experience the Louvre Pyramid then you have to travel to Paris to enjoy the structure in all its glory. The structure is made up of glass and metal and is accompanied by three similar, yet smaller pyramids in the courtyard of the Louvre Palace. The pyramid is made up of glass segments which stretch up to 70 feet in the air, with square base sides each stretching 35 metres in size. Since it has been created there have been many other museums which have tried to duplicate its features, but due to its originality, appeal and popularity, we feel it deserves a place on this list.

• Nelson-Atkins Museum of Art – The Nelson-Atkins museum of art is known for its neoclassical architecture as well as its distinctive artefacts, including large shuttlecocks around the building. What we wanted to concentrate on is the five new Bloch buildings which are coated in frosted glass and illuminated in light from corner to corner. The buildings are museums for contemporary, photography and African exhibitions, which in combination with their visual appeal, makes the buildings an increasingly popular tourist attraction.