Architectural coordination
Develop the kitchen layout alongside the architectural plan. Discuss room relationships, equipment clearances, access routes, and the connections between back-of-house and customer-facing areas.
For architects & project teams
Foodservice Consulting for Architects
Bring foodservice planning into the project early. Landmark Kitchen Design helps architects, owners, and contractors connect commercial kitchen requirements with the wider building design.
Discuss a Project →A commercial kitchen affects more than the room it occupies. Equipment selection, circulation, service access, and utility requirements influence architectural and engineering decisions. Our role is to help your team identify these connections, document the foodservice requirements, and coordinate the kitchen through the agreed project stages.
Meet Landmark's foodservice design team or explore our project portfolio.
Start with the operation
Resolve the foodservice brief before detailed design
Menu, service style, staffing, and expected volume shape the kitchen's space and equipment needs. We review the operating brief alongside available plans so the design team can evaluate kitchen requirements while important building decisions are still open.
For an existing site, early review can identify spatial constraints and questions about utilities, deliveries, storage, and service access. For a new build, it helps establish how the foodservice program fits into the overall project.
A coordinated approach
Foodservice expertise within your project team
Equipment & engineering inputs
Identify foodservice equipment and communicate its requirements to the mechanical, electrical, and plumbing consultants. Coordinate schedules and specification information as selections develop.
Construction-stage support
Support the agreed construction administration scope through submittal and fabrication drawing coordination, RFI responses, and field review. Keep equipment and installation questions connected to design intent.
Define the scope
A clear foodservice design package
Agree the deliverables, responsibilities, and review milestones at the beginning of the engagement. Depending on the project scope and stage, the foodservice package may include:
- Operational programming and early layout studies.
- Commercial kitchen layout and design development.
- Equipment schedules, specifications, and utility requirements.
- Coordination with the architectural and engineering drawings.
- Construction administration and installation review support.
Foodservice consulting complements the architect's and engineers' work. Scope, permitting responsibilities, and final authority requirements should be confirmed with the project team.
Questions from project teams
Planning the collaboration
When should we involve a foodservice consultant?
Early involvement gives the team time to assess the foodservice program before room sizes, utility strategies, and equipment locations are fixed. If your project is already underway, share the current drawings and stage so we can discuss a suitable scope.
Can Landmark work with our architect, engineers, and general contractor?
Yes. Landmark collaborates with architects, general contractors, and project trades to coordinate the kitchen with the wider project. The engagement should identify who provides each input and who reviews the resulting documents.
Do you help with equipment selection as well as layout?
Yes. Equipment specification and coordination are part of Landmark's services. We consider operational requirements, space, budget, and the information your design team needs for coordination.
Can you support projects outside Phoenix?
Landmark is Phoenix-based and supports projects beyond the local market. Contact the team with the project location, schedule, and scope to discuss the appropriate approach.
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