restaurants
Anchorage Restaurant, Port Orange
AlFresco Restaurant, Winter Garden
Baja Burrito Kitchen, Various Locations
Black Hammock Restaurant
Boston Market, Winter Park
Brianto’s Original Hoagies, Avalon Park
Chachos Restaurant, Seminole Towne Center, Sanford
Charley Lobster House Restaurant at Mercado, Orlando
Crispers Restaurants, Various Locations
Dunkin Donut, Various Locations
Famous Masons Lobster Rolls, Orlando
Florentine Restaurant, Merritt Island
Italian Oven Restaurant, Orlando
Loco Patron, Scottsdale
Louie & Maria’s Italian Restaurant, Orlando
Mamollitos New York Pizza, Lake Mary
Mecatos Restaurant, Various Locations
Nick’s Restaurant, Orlando
Panoli Café and Bakery, Kissimmee
Paris Bistro, Winter Park
Pizza Hut Restaurant, Various Locations
Ponderosa Restaurants, Various Locations
Popeye’s Restaurant, Various Locations
PR Mexican Restaurant, Altamonte
Rare Teas, Glendale
Red Lobster, Ormond Beach
Riverwalk Pizzeria, Sanford
Schlotsky, Ocala
Shells Restaurant, Various Locations
Taco Bell, Deland
Taste of Sonora, Phoenix
Toddle House Restaurant, Sanford
Trattoria Restaurant, Casselberry
Key Engineering Elements for a Restaurant Design
A functional restaurant kitchen has specific plumbing requirements such as sinks, floor drains, floor sinks, grease traps, hand sinks, hot water, gas.
All this requirements must satisfy code requirements, but also requirements for the specific type of restaurant and menu.
Will your restaurant require hood?, what type and size?, this will have to be coordinated with the AC design, so that the ventilation requirements are satisfied and the system is balanced. The dinning area AC design must take into consideration not only the outside heat being transferred thru the walls, roof and windows, but also he occupancy level, and ventilation requirements.
The dining room lighting design is key to create the welcoming atmosphere consistent with the restaurant theme.
Adequate lighting in the kitchen, allows for a safe and functional kitchen.
Like the other systems, the electric system must be tailored to the specific requirements of the restaurant and the different appliances and equipment to be used.
And if you are planning a new restaurant or need to make changes in your existing one, I highly recommend that you don’t try to do it alone, hire a Licensed Professional Engineer with experience doing restaurants.
Many of our clients engage us early on, this way we may discover any deficiencies and conditions of the space, even before the final decision is made. This they have found to add savings and value into the process. Feel free to contact me directly with your questions or concerns.