The Hidden Risk: When Kitchen Design Ignores Allergens
Allergen safety in commercial kitchens starts with layout, not just training. Learn how zoning, storage, circulation, and equipment placement affect allergen control in institutional and commercial foodservice facilities.
What the FCSI Biennial Conference Is Really Telling Us About the Future of Foodservice Consulting
The FCSI Biennial Conference, held April 23–26 in Phoenix, brings together independent foodservice consultants from across the Americas. This year’s program features AI expert Dan Chuparkoff alongside James Beard Award-winning restaurateur Kevin Boehm, a pairing that signals where the profession is heading: smarter operational tools, and an intensifying premium on independent judgment. For architects, that […]
Six Things That Changed in 2026 That Make Early Kitchen Coordination Non-Negotiable
2026 Executive Summary: In 2026, the transition to all-electric commercial kitchens and the arrival of robotic infrastructure (LOD 350) have moved kitchen coordination from a late-phase task to a Schematic Design requirement. Mandatory codes like California’s Title 24 and NFPA 96 (2025) now dictate electrical loads and fire suppression specs that can no longer be […]
What Is a Foodservice Consultant? A Guide for Architects and Operators
If you searched “what is a foodservice consultant,” you are probably already on a project that has one. Or you’re about to hire one and want to know what you’re actually getting. Either way, you’re in the right place. We’ve been doing this work since 1977. At Foodesign, we know the question isn’t really about […]
Commercial Laundry Design What to Coordinate Before the Drawings Start
Commercial laundry design has a reputation for being straightforward. It shows up in the program, the space gets sized, and the machines get specified. Then design development starts, and the questions begin. Utility loads that nobody accounted for. Workflow separation requirements that affect the floor plan. Equipment sequencing that doesn’t match how the facility actually […]
New Technology in the Restaurant
Our VP here at Foodesign, Kris Morphis, recently took part in FCSI’s Serving Up Solutions video series. Augmented vs Virtual Reality First let’s talk about the difference between Augmented Reality and Virtual Reality. Augmented reality is a picture of the real space as it exists, with implementation of a computer-generated model that overlays over the […]
Foodservice Water Filtration Systems
There is nothing worse than leaving a restaurant with a bad taste in your mouth from the facility’s water quality. Water is used throughout the cooking and brewing process, so ensuring your water quality is at its best is extremely important for producing quality foods and beverages. What can a water filtration system affect in […]
Craft Beer Trends 2017
Keeping it Fresh with Craft Beer Trends in 2017 1. Consumers want “new” We’re in a day and age where a consumer’s favorite beer is the newest, latest trend. The demand for craft beers has evolved tremendously, and thousands of breweries have popped up across the U.S. in the last 5–10 years. From working in […]
Beer, Beer and More Beer!
Beer System Basics Whether you’re attending a beer festival, going to your best friend’s wedding or wanting to sit back and kick your shoes off from a long work week, one thing is for sure — a nice refreshing beer usually does the trick. Beer systems play a huge part in most restaurants and facilities […]
Foodesign Experience: What Makes a Bar?
Designing a great bar should only be limited by how great the designer can imagine. This, however, is rarely the case. There are limitations to the design process all along the way for any type of design work. Our food service designers have years of experience when it comes to overcoming obstacles. We know that […]