Commercial Construction & Renovation helps our subscribers design, build and maintain better commercial facilities by delivering content to meet the information needs of today's high-level executives.
Issue link: https://ccr-mag.epubxp.com/i/190248
BuRgeRS anD fRieS, oH My CommerCial kitChens sample drawing sets for reference/use when developing a site. It is made available for corporate stores and our franchisees. How are the kitchens and other back of house areas designed? Matt and Chad Murrell, two of the Five Guys, have been at the forefront of the kitchen design. The kitchen is the engine for the store and is the starting point for the design. There are two kitchen designs that are approved by Five Guys with modifcations done when necessary due to spatial constraints on a case-by-case basis. They are titled the "Full" and "Shotgun" kitchens, with the "Full" being preferred. The initial strategy is to have the Full kitchen facing the storefront, exposing the branded kitchen image to the dining room and public. The idea is to be able to view the kitchen from anywhere in the dining room. The organization of the kitchen equipment is based on the fow of our product and with efforts to minimize steps for the operators. The equipment adjacencies and critical dimensions between the equipment and order/pickup point must be maintained to ensure consistency in how the store operates and our product is delivered to the customer. From the logo to the interior environment, Five Guys doesn't try to be more than it is. We focus on what we do well and we try and involve the customer in every aspect of the process. We prefer 30 feet minimum for our queue line, which ends at our "Order Here" station. Keep in mind Five Guys does not hold any food so everything is cooked to order. Customer orders are placed here and patties are placed on the griddle. The galley style cook-line consists of griddles, and a fryer under the hood and dressing, wrap and bagging table behind. The movement of the burgers and fries are in a circular motion going in opposite directions meeting in the middle. Five Guys utilizes two griddles-one for the patty's and the other for the buns. Once the patties are done they are placed on a bun and moved to the dressing table where the condiments are added, and then the burger is completed and placed on the warm wrapping table. Once the fries are done, the sandwich and fries are bagged with an extra scoop of fries being tossed on top just before being handed directly to the customer. The goal of the kitchen design is to expose the customer to the Five Guys process while they are waiting for their custom burger to be prepared. The prep room or back of house is designed in a similar way in regards to adjacencies. The fry sink should 84 CommerCial ConstruCtion & renovation — September : OctOber 2013