Architects typically lack a comprehensive understanding of the back-of-house requirements and tend to allocate insufficient space. The dimensions of the kitchen space can influence the type and level of cuisine that can be accommodated. Considerations such as the style of food service, whether an open or closed kitchen is desired, the need for catering events, and the potential impact of noise, smoke, or fire on other areas of the complex must also be taken into account. We are dedicated to ensuring that the incoming food service provider is positioned for success right from the beginning.