Product Selection Criteria
Product Selection is critical to the success of a design, this is why as interior designers it is important for us to be knowledgeable about products. For this project I decided to make the criteria list about the 1500 sq ft space that I will be designing for the project in the class. I have decided to do a 1500 sq ft restaurant.
The first criteria are that the products have durability, it needs to be designed for high-traffic and heavy use environments. In a restaurant the space will constantly be exposed to cleaning products, lots of visitors, and possible spills of food or beverages. The materials need to be resistant to impact, scratches, dents, and wear. This doesn't mean that the products will be perfect however they need to be heavy-duty. They also need to be rated for commercial use meaning that they have NSF and ANSI ratings.
They also need to meet safety and code requirements, this is nonnegotiable. If the needs are not met the space will not be cleared to house people or food from the FDA. Some things that need to be taken into consideration is that it meets local health department, fire, and building codes. Ensuring the safety of customers. A specification that could be beneficial is having slip-resistant flooring appropriate for the COF ratings. It is also important that the materials are fire-rated where they are required. This would be the walls, ceilings, and furnishings.
Within a kitchen space you also need certain specifications for the refrigeration and freezer area to keep ice from building up or the food not staying cool enough. A refrigeration frost coating is a great option to keep frost or ice building up when the freezer space is open. Having the proper generator to kick on if the power is off is something to think about to keep food cold and usable.
Another thing to think about too is knife storage, having a lockable storage container. Having cut resistant gloves is a product that is also important to have. Also thinking about appliances in the kitchen and having the correct product to serve the user such as mixers with guards.
In the aisle space is it also important to supply enough walkway space for the employees to have between prep stations and cooking stations. A way to design with functionality in mind, this would also include lighting, having good task lighting in cook stations to repel shadows. It would not be a good idea to have dim lighting within a working area.
The transitions between spaces are also important for both the user, having transitions that are clean. Not having any trip hazards in the space as well as proper markings of tilts or stairs.
Picking the correct wall coverings in the space is also a product that must have the correct selection. in the kitchen space picking materials that have a coating to resist hard grease or extreme heat conditions. As well as products that can be cleaned properly. In the main dining spaces obviously aesthetics is important but also curability to chairs possible hitting the walls or things rubbing against it.
One Step Further
My father is a Loss Control Consultant which means he is always thinking about Risk Control and Injury. Through this thought process I picked his brain on safety and specific criteria that are crucial to think through. He talked specifically about the dish washing area and the flooring that is within that space. It needs to be slip resistant as well as cleanable, this also goes for the drink dispensing area.
When talking about fire resistance and systems that can be installed such as an ANSUL, a range hood fire suppression system. As well as a type K fire extinguisher, this is a kitchen rated extinguisher. Having the correct emergency exits and exit signs visible and accessible.
Extra Credit
Here are some video links that I also found helpful
Inside the Project: Selecting Materials
The Process of Selecting Materials for Interior Design
A Guide to Interior Design Materials
Resources
Material Selection and Requirements in Product Design - Knowledge Hub 2.0
tytekindustries.com/what-is-the-materials-selection-process-in-product-design/
This is an a excellent analysis with good references! One step further regarding loss control is very interesting and informative! Please go on the eLEARN portal under Course References. The listing of product selection criteria we have summarized for this course is located there.
ReplyDeleteI enjoyed reading your blog and I really liked your post and how clearly you explained the importance of product selection in a restaurant. You did a great job connecting durability, safety, and code requirements, especially when you talked about NSF and ANSI ratings. Your focus on slip-resistant flooring, fire protection, and proper kitchen equipment shows a strong understanding of how design choices directly affect safety and daily operations in a commercial kitchen.
ReplyDeleteHere is a helpful article that also talks about NSF/ANSI Standard 2 in a commercial kitchen.
NSF/ANSI Standard 2: The Essential Kitchen Guide