Successfully designing and developing a functional food and beverage
facility is no small feat. The designer must take into consideration
several factors that are transparent to the customer, such as service
quality and facility attractiveness, as well as other factors related to
back-room operations, such as crew and solid waste management. At
the same time, there is a need to work closely with up to a dozen or
more project partners in order to integrate the facility into the
environment deemed most suitable by the architect and interior
designer.
The challenge becomes even more complex when it comes to multiple
facilities within large-scale venues, such as hotels, casinos, convention
centers and cruise ships. In these instances, the designer must take into
account an additional set of factors, including equipment redundancy,
the proper flow of materials, and the hours of operation for each on-site
foodservice facility.
Regardless of the complexity, the food and beverage facility designer
and developer must balance the need to attract and satisfy customers
with the need to meet the facility operator’s financial objectives. And
given today’s particularly competitive climate, a designer must look
closely at each and every detail within the facility to ensure success.
With a clear understanding of the depth of this challenge, Baz
Associates knows what it takes to address it successfully. That’s why
at the outset of each project we focus on the operational concept
analysis and program stage. By looking at the full flow of the facility at
the preliminary design phase, we ensure that the end result addresses
both the customers’ needs and the operators’ financial objectives.