Restaurant 
Designing a Commercial Kitchen – What the Small Restaurant Owner Needs to Give Their Architect(0)
I’ve designed a number of restaurants recently and I’ve noticed a common thread. In many cases restaurant owners have an existing location and want to expand with an additional location or they may want to move their existing equipment to a new location. They know enough about how their kitchen works that they don’t feel [...]
Full Story»Change of Use May Require a Structural Engineer
When the use of a building changes from one occupancy to another, say a store to a restaurant, you certainly need an architect to help you. The architect deals with exiting, fixture counts, layout issues and provides the stamped plans that you’ll need for the building department. When that change happens in a space that [...]
The Maximum Occupant Load in the Building Code – Not a Maximum
There is a common misconception about the “Maximum” Occupant Load table in the International Building Code. This table list the number of occupants per square foot that you are designing to rather than a true maximum. As an example, the table lists 100 gross sf per occupant in a business occupancy. If you have a [...]
Using Architecture For a Bigger, Counter-depth Refrigerator
Counter-depth refrigerators are popular for a polished, upscale look in kitchens. However - they are also considerably more expensive the traditional, full-depth refrigerators, and offer less storage room for the counter space taken up. Depending on your floor plan, manipulating the walls behind the fridge can allow you the roomy benefits of a full-sized fridge [...]
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