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DESIGN
WITH A GLOBAL PERSPECTIVE
July/August
2007
During the
last several years I have had the privilege of working on an
increased number of international foodservice design projects.
With projects throughout North America, Central America, the
Middle East, Asia, and Africa, regular exposure to different
cultures, customs, health requirements, and operational preferences
has allowed us to maintain a truly global perspective.
A wide variety of geographical conditions that must always be
considered also forces us to maintain an open mind and remain
flexible with our approach. As a result, we often become the
catalyst for cross-pollinating ideas from one region to another.
In this installment, I wanted to take the opportunity to share
a few of the more interesting design requirements to which we
have been exposed. You may find them intriguing - no matter
where your operation is located.
No Boxing Allowed
While working on a project in the Middle East, we learned of
a local regulation that required all food products to be removed
from their original packaging, washed where applicable, and
stored in approved food transportation containers before entering
the facility. The original packaging must be discarded and was
not permitted into the main building under any circumstances.
I must admit that I had never considered such an operational
requirement, but it made complete sense from the moment I learned
of it.
If you think about how food is typically transported, the food
is protected by the outside packaging - perhaps a cardboard
box or a plastic bag. But doesn't the outside packing often
get wet, attract dirt, or in some other fashion become exposed
to "undesirable elements?" And since this is often
the case, why would we then volunteer to store the food, in
contaminated packaging, inside the walk-in cooler, freezer,
or dry storage room? With an ever increasing focus on food safety,
wouldn't a ban on outside packaging within a food storage room
make sense? After all, cross contamination is the leading cause
of foodborne illness. By regulating a ban on outside packaging
in the food storage areas, the integrity of the facility's food
safety program is significantly enhanced.
Where this is not a requirement, the operator always has the
option to implement the standard as an operating procedure.
In fact, a well respected and world renowned operator that we
work with has done just that. They have implemented breakdown
stations for cleaning and re-packaging directly adjacent to
the receiving dock, regardless of whether the local authority
has such a requirement. This offers a valuable lesson. Operators
need not wait for the local authorities to impose regulations.
Through the sharing of local mandates and operational procedures,
hospitality operators all over the world have the unique opportunity
to learn from one another and proactively improve upon their
own way of doing things.
A Step Above the Rest
While reviewing pictures from an existing hotel in a region
where we had begun working, I noticed that the chef and management
offices within the kitchen footprint were raised approximately
one foot above the main floor. The light bulb light up over
my head. Of course! The first thing I considered was the fact
that this level change would help keep food waste and water
out of the offices and make the adjacent area easier to clean.
The second thing I realized was the office, when properly placed
within the main kitchen, would have improved visibility for
security and general observation. I had never considered raising
the office before primarily because most jurisdictions in the
United States would oppose such a design. Still, there is a
great deal of validity to the design technique.
Separate Spaces, Separate Places
Some cultures require the strict separation of food types, which
is based largely in religious custom. But even if religious
practice is not the underlying driver, doesn't complete separation
make a whole lot of sense? In the Unites States, food safety
regulations either suggest or require the use of separate cutting
boards, utensils, and specific storage arrangements to promote
separation and safe food handling. But wouldn't physical separation
be even better? And not just from a food safety standpoint,
but from a food quality standpoint.
Some
regions, where separation by food type is mandated, require
separate rooms and refrigeration units for vegetables, meat,
poultry, seafood, and pork. These rooms are completely separated,
each with their own entrances, and in no way come in contact
with one another. Again, there seems to be validity to this
practice, whether on a small scale or larger scale, even where
separation is not a regulated requirement.
Don't Drink the Water
On one project in Africa, I had made the mistake of showing
a standard soda system, which mixes local water with carbon
dioxide and soda syrup to produce the beverages that we are
all familiar. Quickly, I was directed to remove the soda systems
by the hotel's food and beverage director. The water in the
local area simply was not safe enough to drink. Sodas and other
beverages were all served from a bottle or can which allowed
for better control and ensured a safe product for the consumer.
This was an instance that underlines the importance of exploring
local conditions in a region, and then considering the impact
results from such an exploration might have.
So Much in Common
Despite all of the regional differences, the one thing that
has amazed me most when working on projects internationally
is the fact that design of food and beverage facilities truly
is a universal language. I find it astounding that a design
team comprised of members from Europe, Asia, North America,
and the Middle East all share a common language. We look at
a particular design and can see similar things. The objectives
of designing a commercial hospitality facility are surprisingly
consistent from one culture to another.
Our collaboration and experience from working in different regions
produces remarkable results. Shortly after I began working with
project teams that featured a greater international composition,
I was reassured when I presented a design concept to an architect
based half way around the world. Immediately following my review
of a proposed layout, he replied by stating "well, that
makes total sense. Let's make the necessary changes to incorporate
your design."
In parting, I would encourage you to seek out operators from
other regions and other cultures to see what they do differently.
Perhaps they will be able to offer you an idea or two that will
significantly improve your operation. But trust me on this -
the differences you find will be minimal in scope, because all
of us in the hospitality industry have developed a unique and
universal language.
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