Design – Cafe Concepts Inc.


Many factors go into an effective and efficient kitchen design. Jill Walsh and her team at Café Concepts, Inc. excel at laying out the ideal commercial kitchens and restaurant spaces that include all the desired features of the client. From the initial concept to final execution of floor plans and elevations, our team applies incredible attention to detail and customized solutions throughout the entire kitchen design process. We aim to make your restaurant vision a reality.

Design Services

Interior Design/Color Boards

Kitchen Floor Plans & Elevations

Test Fits

Full Kitchen Plan Sets

Architectural Design & Expediting

Custom Designed Kitchen Equipment

Additional Service

Café Concepts, Inc. Difference

What makes Café Concepts, Inc. different than many other kitchen design firms really boils down to the people who make up our team. Jill and Robert Walsh bring extensive experience in foodservice design and management, and they are surrounded by many dedicated individuals who share their passion for design.

As a result, our approach is highly personalized. It’s all about finding the ideal balance between form and function. The spaces need to look great and work efficiently at the same time. We are involved in every single step of the design process, including providing the equipment itself. Each aspect of the design is reviewed and tested to eliminate conflicts and provide the engineers with a final plan that covers every single detail. In most cases, our final plans match the final engineering plans exactly because we refuse to overlook any aspect of the build.


Kitchen Design Process

The first step is meeting with the client to determine what space they have available for their kitchen and to understand what their foodservice goals are. In some cases, Café Concepts, Inc. is hired to renovate an existing commercial kitchen space. Many clients will have Café Concepts Inc. perform an initial flow observation, test fitting and space analysis. We strongly recommend this step is taken before signing a lease or deciding to move forward with a major kitchen renovation project. This process helps make sure that the new kitchen will be able to meet the foodservice needs in terms of peak traffic flow, daily foodservice quantities and other key factors.

Kitchen Elevations

As the commercial kitchen floor plan comes together, it is continually refined with new details. Café Concepts, Inc. also goes one step further by producing kitchen elevations. A floor plan maps out the space as viewed from above. Meanwhile, elevation plans will show the kitchen from a side view. It’s a very important process in order to visualize all aspects of the kitchen design before the final engineering plans are produced. It makes sure everything fits correctly and helps identify potential engineering conflicts that a basic floor plan simply cannot show.

When it’s a new construction project, the Café Concepts, Inc. team will study the menu carefully while also taking the time to understand the client’s overall vision for the restaurant. This way, we can plan out what kitchen equipment will be needed and design something from the ground up that provides maximum operational efficiency.

Floor Plans

This is where the design magic happens. A lot goes into an effective kitchen floor plan. All Café Concepts, Inc. floor plans are created with the following factors in mind:

Menu Review – Every commercial foodservice business has a unique menu that needs to be studied and reviewed before the kitchen can be designed.

Equipment Requirements – Along with the menu review, the equipment requirements must also be carefully looked at so that the kitchen design will have everything it needs to satisfy the operational needs of the restaurant.

Flow Analysis – The flow of a commercial kitchen is vital. There must be an efficient use of space and the number of employee steps should be reduced as much as possible during daily operation.

Throughput – This is the process of refining the kitchen layout to allow for optimal speed of service and to ensure that foodservice quantity needs can be met.

Utilities – Rough-in plans for electrical, plumbing and natural gas (if needed) lines are also implemented into the kitchen floor plan along with the equipment layout.

Cost Analysis – All costs associated with construction and operation will be taken into consideration. This is often where we have to get most creative to achieve a client’s restaurant vision while staying within budget.

As you can see, so much goes into a commercial kitchen design from Café Concepts, Inc.

Contact us today to learn more about what we can do for your foodservice business or to get started with an initial design consultation and space assessment.