Design & Architecture Opinion Articles

June 2, 2003

A Fine Line: Designing A Cooking Line That Works - Editorial by Lee Simon Foodservice Designer With The General Group

A cooking line is a culinary team's office. Just as with any space where efficiency, speed, and accuracy are required, a cooking line must be properly set up to allow for the culinary team to perform. Upon first glance, it may be difficult to evaluate how well a particular cooking line is designed; there are an infinite number of issues that must be considered, and each operation is unique. But there is more to a well-designed cooking line than simply placing equipment under the exhaust hood. Listed below are some of the issues to consider when developing the cooking equipment layout.

The General Group

Opinion Article

April 30, 2003

Time For Design? - Editorial by Lee Simon Foodservice Designer With The General Group

A few months back, I received a phone call from a potential client that was calling to inquire about design services for his new restaurant. As is the norm for these types of calls, I tried to dig for information about this gentleman's concept, goals, and objectives. He proceeded to tell me that he had just signed the lease for a place on the beach, and was looking to create the new "hot spot" for his area of the shore line. He wanted a full kitchen, a full bar with 20 seats, a 185 seat dining room, a dance floor, and all other required facilities, such as restrooms.

The General Group

Opinion Article

April 7, 2003

Branding Through Design - Editorial by Lee Simon Foodservice Designer With The General Group

Throughout my hospitality education, I was taught that a guest's dining experience begins in the parking lot, meaning that the impression left on the guest included the events leading up to the experience, and not just the experience itself. Well, this theory is close … but no cigar! More often than not, the guest's experience begins well before they ever decide to dine in your facility. Advertising, reviews, word of mouth, and a variety of other factors can affect the customer's expectations before they even see that parking lot.

The General Group

Opinion Article

February 25, 2003

Why Yes, I Speak Blue Print! - Editorial by Lee Simon Foodservice Designer With The General Group

The concept for your new restaurant has been bouncing around in your head for years. You knew what you wanted to do; you were just waiting for the right opportunity. Four months ago, you finally began the logistical planning effort to make this dream of yours a reality. The lease is signed, the financing is taken care of, and you are excited, amazed, and a little petrified that this project is actually happening.

The General Group

Opinion Article

February 17, 2003

Hotel design: a French affair? By Stefan Fraenkel - ehlite.com

Is design becoming the private turf of French designers? In the early 80's, Andree Putman, designed Morgan's Hotel in New York, soon followed by a succession of small hotels by Philippe Starck, both being French designers. A completely new standard in hotel design was then established. The hotel environment would no longer be judged by its quantities of velvet and gilt, but also by its quotients of adventure and imagination.

Opinion Article

October 13, 2002

Display Kitchens: A Feast For The Eyes (Part I) - Editorial by Lee Simon; Foodservice Designer With The General Group

As you enter the dining room, fully anticipating a memorable dining experience, it is not long before your expectations are met. The individual showing you to your table marches you past an extraordinary display kitchen. Flames are flaring, chefs in custom uniforms are bustling about, and the aroma from the kitchen is enticing, to say the least. A true feast for the eyes.

The General Group

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