Architecture and Foodservice Design Drawings

Structural Engineers

• Primary responsibility is to ensure the structural integrity of a building

Electrical Engineers

• Determine the overall electrical load in a building

Owner's Representative

• Responsible for evaluating the designs prepared by the project team in view of operational objectives

Mechanical Engineers

• Design mechanical systems, including HVAC, plumbing, and energy supply systems, in a facility
• Typically design energy supply systems, such as electrical and gas systems, for facilities

Project Leaders

• The architect usually serves as the overall leader of the design and construction process in building projects

Civil Engineers

• Typically involved in foodservice projects when site access needs to be established from adjoining roadways

Architect's Role

• Responsible for selecting other design professionals for a project
• Plays a key role in selecting other professionals, such as engineers and consultants
• One of the responsibilities of the architect is to prepare drawings, including schematic designs and detail drawings
• Schematic designs typically show the overall layout and concept of the project
• Schematic designs are usually prepared at a scale of 1/16 inch or 1/8 inch per foot
• Schematic designs are often used by architects and consultants to explore design options and communicate with clients

Foodservice Design Consultants

• Primary focus is on designing foodservice facilities, including the layout and equipment of the kitchen and dining areas
• Schematic designs are usually prepared at a scale of 1/8 inch or 1/4 inch per foot
• The primary focus of the foodservice design consultant's drawings at this stage is on the functional layout of the kitchen and dining areas

Design Development Phase

• Characterized by the refinement of the design concept and the development of detailed drawings and specifications
• The main purpose of working closely with the owner's representative in the development of a foodservice facility is to ensure that the design meets the operational objectives of the facility

Detail Drawings

• Prepared for custom-fabricated equipment in a foodservice facility to ensure that the equipment is designed and built to meet the specific needs of the facility
• The purpose of preparing detail drawings is to provide a precise and detailed description of the equipment and its components

Specifications

• Prepared by the foodservice design consultant to provide a detailed description of the materials, equipment, and labor required for the project
• The purpose of preparing preliminary specifications is to provide a basis for the preparation of contract documents
• The main role of specifications in contract documents is to provide a detailed description of the work to be performed and the materials to be used

Contract Documents

• The purpose of contract documents is to provide a comprehensive and legally binding description of the work to be performed and the materials to be used
• The importance of writing specifications carefully is to ensure that the contractor fully understands the scope of the work and the requirements of the project

Team Collaboration

• Close coordination with the owner's representative benefits the project team by ensuring that the design meets the operational objectives of the facility
• The team members who typically work together during many stages of the design sequence include the architect, engineers, foodservice design consultant, and owner's representative
• The foodservice design consultant benefits most when their role is clearly understood by the project team

Explore the different drawings involved in architecture and foodservice design, including elevations, site plans, equipment arrangements, and more. Learn how schematic designs are utilized for zoning approval and investor relations.