Sustainability in food service design can and should touch every part of the kitchen and dining facility. And creating a foodservice facility that incorporates green thinking is also a proven way to improve quality, improve the working environment for all staff, and improve the dining experience for all customers.
Quality design is developed from a process of communication and education. Our staff brings years of experience in designing and developing sustainable solutions for our commercial food service clients. We strive to integrate individual client needs and requirements with sustainability principles while yielding both immediate and long-term savings.
Environmental design yields energy-efficient LEED concepts, ergonomically proficient work stations and kitchens supporting positive work environments. The end result for our clients are long-lasting sustainable kitchens that also promote staff recruitment and retention.
Perhaps the most important issue for your customers is to feel good about their dining experience. This extends beyond simple enjoyment of a meal, and there is a growing movement among restaurant diners today to know that sustainable measures have been taken in the preparation of their meal. The ability to communicate where the food comes from is proven to improve the overall dining experience, as it conveys your interest in providing a memorable experience, and it conveys the respect and care for your customers that they expect from their dining experience.
One of the most recent examples of our work is at the Metropolitan State Hospital in Norwalk, CA, where we helped replace six separate kitchen facilities that were spread across the hospital campus with a centrally-located, modern facility that is a model of energy efficiency, water conservation and environmental responsibility. Click here to view a video of the project.