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When You Should Hire a Foodservice Design Consultant

Updated: Aug 3

Why Kitchen Design Matters

Opening or running a restaurant is risky; research shows that around 17% fail in the first year, 19% in the second, and 14% by year three. While not quite the 90% failure rate you may have heard, it's still significant.


Two people in a lively discussion at a cafe, surrounded by green plants and chalkboard art. Casual, friendly atmosphere.

A major factor? Poor layout planning and inefficient operations. Many restaurants don't become profitable until 6-24 months after opening, and wasted resources or costly reworks can kill momentum.


This is where a foodservice design consultant can make all the difference.

What Does a Foodservice Design Consultant Do?

A foodservice design consultant brings a specialized set of skills that general architects or restaurant owners may not have. Their job is to bridge the gap between aesthetics, workflow efficiency, staff safety, and code compliance.


At ChefVue, we elevate this process even further. Our team of former chefs and expert designers collaborates with you in real time via Zoom, using CAD tools to build and revise your kitchen layout live on screen. No back-and-forth, no guessing, just fast, efficient design with your input every step of the way.


Unlike residential kitchens, commercial kitchens demand strict efficiency. from prep lines to sanitation zones, every inch matters. That's what we do best.

When Is the Right Time to Hire a Design Consultant?

The truth? The earlier, the better.


Hiring a foodservice design consultant before build-to or renovation can prevent costly mistakes. Layouts that aren't optimized can lead to:

  • Slips and falls

  • Employee fatigue

  • wasted food

  • Broken or dropped dishes

  • Workflow bottlenecks


These issues reduce productivity, increase risk, and, worse, cost money.


Even if a remodel becomes necessary later, a consultant like ChefVue helps you get it right the first time. Our live collaboration means you're in the driver's seat from start to finish.

How the ChefVue Design Process Works

Unlike the traditional design models that rely on days or weeks of back-and-forth, ChefVue streamlines the entire process.


Here's how it works:

  1. Tell us about your concept - menu, space, goals, and existing equipment.

  2. Join a live session via Zoom - work directly with our design team in real time.

  3. Watch your layout come to life - adjust it together as we build the optimal design.

  4. Receive ready-to-use outputs - including CAD layouts, equipment specs, and more.


This real-time process cuts down on guesswork and revisions and gets you to build ready faster.

Who Benefits from a Foodservice Design Consultant?

If you're in the business of foodservice, you can benefit. That includes:

  • New restaurant owners

  • Expanding foodservice operators

  • cafeterias or healthcare kitchens

  • Architects designing commercial buildings

  • Faculty managers and consultants


Even if you've been in the industry for years, every new space comes with unique challenges. A design consultant helps you overcome them, saving you money, time, and stress while improving kitchen functionality and employee satisfaction.

Don’t Leave Efficiency to Chance

With high startup costs and narrow margins, restaurants can't afford inefficiencies. Investing in a professional foodservice design consultant, especially one that offers ChefVue's live collaboration, is one of the smartest early moves you can make.


Ready to build smarter?



Experience a live design session and see how ChefVue can help you build a kitchen that performs.

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