Third Party Services
For Architects, Developers, Investors, Banks and Public Agencies
Hospitality Advice provides third party services supporting architects, developers, financial institutions and public agencies who are dealing with hotels, café-restaurants, bars, visitor attractions and tourism projects.
My aim is to provide professional and operation-oriented advice and support on topics which are often neglected or underestimated.
I call this support “third party services”.
What can go wrong?
Projects are often drawn up on paper without placing sufficient emphasis on operational conditions or requirements.
As a consequence a the business operation may be affected long-term resulting in lower profitability and/or return on investment.
Using a restaurant development as an example, I review areas at an early planning stage which are crucial for a properly functioning operation:
- customer access and/or circulation space – how is the operation affected based on the restaurant concept?
- general lay-out of premises considering service and food production sections – how easy – or not can the restaurant service be carried out?
- choosing the right location for food service area and kitchen facilities – how far are they apart and what how efficient is the service flow?
- storage and chilling facilities – location, size and capacity – is there enough storage space for goods and operating equipment based on the restaurant concept?
- type of service model (e.g. self-service vs a serviced operation) - considering “bottle-neck” situations or limitations to overall service functionality; how can service and food production cope with a full-house?
- food production facilities must be suitable and appropriate to guaranteeing the expected food quality based on the food service concept. The kitchen layout is crucial to the success of an operation; is the kitchen space large enough and can all the food production tasks be carried out efficiently?
- the service flow between in the kitchen and customer service area must function flawless; is there a ‘bottle-neck’ situation entering the kitchen, where are the service station located, how does the order system work etc etc?
- delivery and waste areas – these vital points are often forgotten or deemed not to be important. An operation will suffer based on such flawed decisions; how well can supplies be brought in, stored and waste be taken out?
- equipment repair and/or replacement situations – how easy or difficult will it be to replace e.g. a 6 burner stove or a double door refrigerator?
- staff areas – are often not considered important enough or not suitable; would an architect or developer work under the given conditions?