Insights

Notes on planning the back of house.

Topics in preparation for HFPC's knowledge hub. Each entry below is a planned article; the text will be published as HFPC completes it.

[ARTICLE CONTENT TO BE PROVIDED BY HFPC]

Commercial Kitchen Planning[DATE]

Kitchen zoning: why the plan starts with the operation

How receiving, storage, preparation, production, service and washing zones are established from the operational brief rather than from the available shell.

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Back-of-House Planning[DATE]

What gets lost when back-of-house area is compressed

Stores, staff facilities, circulation and waste are usually the first areas reduced in a project — and the first to constrain the operation.

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Laundry Planning[DATE]

Linen flow: separating soiled and clean

Sorting, washing, drying, finishing, storage and distribution planned as one continuous flow with no crossing of soiled and clean routes.

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Waste Management[DATE]

Waste planning begins at the point of generation

Segregation, holding, movement and collection sized to the operation, so that waste never travels through clean-food or guest areas.

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MEP & Technical Coordination[DATE]

Why utility requirements belong in the design phase

Equipment loads and service points issued early can be built into the MEP design instead of being resolved on site.

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Procurement & Documentation[DATE]

Making equipment offers comparable

Schedules, specifications and BOQs written around performance requirements let procurement compare offers on the same basis.

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