Restaurant Consulting, Design and Layout: Architect or Foodservice Designer First?
posted by Frank Stocco @ Friday, October 15, 2010
2 Comments
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Restaurant Consulting, Design and Layout
What do you want to know about laying out and designing a restaurant? Even architects are looking for expertise to finish the food service space they've created. Be in the know...
Friday, October 15, 2010
About Me
- Name: Frank Stocco
- Location: Forest Lake, Minnesota, United States
My passion is our wonderful food service industry. I was born and raised in Chicago, one of the best restaurant cities in the world. Every job I have had in my life has been in the foodservice and related industries. I was educated at the finest culinary school in the United States, The Culinary Institute of America (1975) in Hyde Park, New York. That education enabled me to seek out my dreams. I have been an executive chef of several fine restaurants and clubs, owned many restaurants and now, my ultimate passion is design, consulting and writing. I presently am the owner and lead designer at National Restaurant Design (http://nationalrd.com). We specialize in foodservice design and concept creation. What I love most is to help clients develop concepts responsibly so that they may realize their vision. I love helping people like myself who have the restaurant bug, open their restaurant on budget in the most efficient space possible. Now an author of How to Open a Restaurant, Due Diligence, I want to help those who seek out foodservice ownership to do their due diligence as early as possible in the process. It is the major difference between success and failure.
Previous Posts
- Architect or Foodservice Designer First?
- Design Before Equipment
- Who Wants to Start a Restaurant? Where Do You Get ...
- Projects in the Works
- Restaurant Consulting, Design and Layout: What am ...
- What am I working on these days?
- Restaurant Design and Layout for 2010
- Graphic and Web Site Design for your Restaurant
- The Bottom Line
- National Restaurant Design Testimonials
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2 Comments:
Hi Frank! perfect timing for this post...I'm working on a project in CA and had the same question in my mind! what kinds of $$ differences are we talking about between the Architect and Food Service Designer? Also, do I need a Designer, Architect, Food service Designer and then the contractor?
Thanks so much!
-SM
Sorry I hadn't seen your comment earlier...
I would be happy to answer all your questions but I need more information as different projects have different requirements. An architect is 5x more expensive than a Foodservice Designer, so do your due diligence to find out what part of your project absolutely needs an architect and what you can do apart from an architect. I'd be happy to give you some free advise, but I need more info. Feel free to call me - 1-888-727-0377.
- Frank Stocco, Restaurant Consultant/Designer
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