Food & Beverage Facilities
Operational and spatial planning for restaurants, cafés, bars, banquets and food-service facilities, planned from the way the outlet will actually run.
- Outlet concept and service style
- Relationship between outlet, service areas and production kitchen
- Bar and beverage production requirements
- Banquet plating, holding and dispatch
- Service and clearing routes
- Support areas for the outlet
Front-of-house experience depends on service areas that are sized and positioned correctly. When the pass, bar, still room, and clearing routes are planned with the operation in mind, service is faster and quieter and staff movement stops crossing guest space.
What HFPC provides
- Spatial planning of outlets and their support areas
- Bar and beverage facility planning
- Banquet and event production planning
- Equipment planning and schedules for F&B facilities
- Coordination with architecture, interiors and MEP
Typical deliverables
- Concept layouts
- Detailed facility plans
- Equipment layouts and schedules
- Technical specifications
- Utility requirement schedules
- MEP coordination inputs
Technical considerations
- Service and clearing circulation
- Ventilation for open kitchens and bars
- Water and drainage at bars and dish areas
- Noise and heat separation from guest areas
- Hygiene and finish requirements
How the work is staged.
Each engagement follows HFPC's structured process, scoped to the stage the project is at.
- 01
Concept Brief
- 02
Operational Analysis
- 03
Space & Flow Planning
- 04
Layout Development
- 05
Equipment Planning
- 06
Technical Coordination
- 07
BOQ & Specifications
- 08
Tender / Procurement Documentation
- 09
Site Coordination
- 10
Handover
Where this service applies.
Case studies in preparation.
Project records for this service are being prepared for publication.
Project portfolioCommon questions.
- Can HFPC plan a single outlet within an existing property?
- Yes. Planning can be scoped to one outlet, a group of outlets, or the full food-and-beverage operation of a property.
- How are banquet operations handled?
- Banquet planning covers production, plating, holding, dispatch routes and return, sized against the event capacity the property intends to serve.
Planning food & beverage facilities?
Share the operation, the capacity and the stage the project is at, and we will take it from there.
+91 9548839087 / New Delhi, India