Maximizing Efficiency Through Thoughtful Planning & Design
OnPoint’s team delivered a comprehensive solution when an area restaurant was seeking a consultation on how to maximize their kitchen space. Through careful consideration of the menu, food production needs and space, OnPoint delivered a solution that dramatically increased overall efficiency via thoughtful selection and placement of equipment and was able to reduce project costs to 30% lower than the target budget.
An Italian restaurant came to OnPoint seeking a consultation during the planning and design phase of their restaurant development. While blueprints had been created in partnership with a local builder, there were multiple factors that still needed to be taken into consideration to ensure a useful and efficient kitchen area: food production, food output, equipment needs, logical placement for natural flow of materials and machines, manufacturer options and pricing. A full kitchen design needed to be created and equipment installed in a timely fashion so that the restaurant could open for business.
The OnPoint Solution
Strategic Design & Equipment Selection
Every member of OnPoint’s management team has first-hand experience in restaurant design, construction and management. This allowed us to offer customized insights specific to the needs of this particular restaurant. By careful consideration of flow and function, OnPoint was able to eliminate unnecessary equipment and offer industry-specific insight that general contractors would not likely be able to provide (i.e. a freezer and a walk-in refrigerator should share a common wall to conserve energy). Budget savings were realized through design coupled with OnPoint’s alignment with top industry brands and efficient installation services.