PROJECTS
ROCKAWAY HUNTING CLUB
DINING BAR. REFRESHMENT BAR. CLUB SHOP.
Rockaway Hunting Club Case Study
How We Fixed Critical Commercial Kitchen Design Issues
Client: Rockaway Hunting Club
Location: Lawrence, NY (Nassau County, Long Island)
Established: 1878
Services Provided:
Commercial Kitchen Design Review · Commercial Restaurant Kitchen Redesign · Commercial Kitchen Equipment Specification · Commercial Foodservice Project Management
When a Historic Country Club’s Kitchen Design Wasn’t Adding Up
Rockaway Hunting Club is one of Long Island’s most prestigious country clubs. With a history dating back to 1878, the club was building a new full-service commercial kitchen and pool bar to support poolside dining and special events.
On paper, the commercial kitchen design looked complete. Drawings were finished. Equipment lists were approved. Construction was about to move forward.
But something didn’t feel right.
The club manager, experienced in running a high-end foodservice operation, trusted their instincts and asked for a second opinion. That decision likely saved the club hundreds of thousands of dollars.
The Problem: Something Felt Off, and Time Was Running Out
With a tight country club opening deadline, there was no room for mistakes. Once construction started, fixing errors would mean ripping out walls, relocating utilities, delaying inspections, and missing opening day.
Their general contractor recommended a professional commercial kitchen design review.
That’s when ChefVue by LaBel was brought in.
Common Red Flags We See When Commercial Kitchen Design Is Wrong
Rockaway was facing many of the classic warning signs operators encounter when kitchen plans are flawed:
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Commercial kitchen design mistakes hidden in “approved” drawings
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Poor workflow planning that would slow service during peak events
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Mismatched commercial kitchen equipment brands
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Missing infrastructure and utility conflicts
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A schedule so tight there was no margin for error
This is exactly what to do when commercial kitchen design is wrong: stop, review, and fix it before construction begins.
The ChefVue by LaBel Review: Finding What Others Missed
Our ChefVue Project Review is a deep, operational audit, not a surface-level glance at drawings. Within the first review session, we uncovered issues that would have crippled operations and triggered failed inspections.
Code Violations & Safety Issues in Commercial Kitchen Design
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Multiple clearance violations around cooking equipment
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Missing required floor sink for the combi oven
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Refrigeration placement creates cross-contamination risks
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Inadequate spacing that would fail a health department inspection
Workflow Killers in Restaurant Kitchen Layout
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The cooking line is positioned incorrectly for high-volume service
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Prep areas are isolated from the hot line
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A dishwashing bottleneck that would stop service during rush periods
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No logical flow from receiving → storage → prep → cooking → service
This is a textbook example of how to rectify a flawed commercial kitchen layout, provided you catch it early.
Missing Equipment & Infrastructure
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No hose reel for sanitation (health code issue)
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Insufficient electrical capacity for POS and kitchen equipment
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The soda system location is creating unnecessary staff steps
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Coffee station blocking servers during peak service
Equipment Specification Problems: A Maintenance Nightmare Waiting to Happen
The equipment list raised immediate concerns.
This wasn’t a strategic specification for commercial kitchen equipment. The selections appeared driven by availability rather than long-term performance, service consistency, or operational fit.
Commercial Kitchen Equipment Mismatched Brands Problem
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Refrigeration from multiple manufacturers
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Inconsistent cooking equipment brands
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Economy-grade equipment specified for a high-end country club
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No alignment between menu, volume, and equipment selection
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Missing required filtration for ice makers and combi ovens
Real-world impact:
Three brands of refrigeration mean three service contracts, three parts inventories, and staff juggling different control systems. That’s not efficiency, that’s a long-term operational liability.
The Bottom Line: What Would Have Happened If This Kitchen Were Built
If construction had moved forward:
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Failed health inspections
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Costly mid-build changes
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Slower service and frustrated culinary staff
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Frequent equipment breakdowns
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Higher long-term maintenance costs
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Frustrated club members, long wait times, and operational bottlenecks during peak events
This is exactly why institutional kitchen planning and country club kitchen design require specialized expertise, not generic layouts.
The ChefVue by LaBel Solution: Commercial Kitchen Design Rescue
Instead of sending Rockaway back to its original designer with a problem list, we delivered a complete commercial restaurant kitchen redesign, fast.
Session 1: Discovery & Layout (90 Minutes)
Live Zoom session reviewing menu, staffing, service style, and peak volume. Layout concepts were drawn live in CAD with real-time feedback.
Session 2: Workflow & Equipment Refinement (60 Minutes)
Every piece of equipment was positioned for efficiency, safety, and compliance. Workflow was tested visually before anything was finalized.
Professional Equipment Re-Specification
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Continental Refrigeration throughout (walk-ins, prep tables, bases)
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Southbend cooking line for durability and high-volume performance
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Rational Combi Oven for versatility and consistency
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Hobart dishwasher and slicer, built for decades of service
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Proper filtration systems added for ice and combi equipment
Session 3: Final Specs & Documentation (45 Minutes)
Delivered code-ready concept plans, full equipment schedules, and utility requirements for architects and contractors.
Total turnaround: 2.5 weeks
Equipment Delivery & Installation: One Team, One Timeline
ChefVue by LaBel didn’t stop at drawings.
As the commercial kitchen equipment supplier, LaBel Foodservice:
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Supplied all specified equipment
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Coordinated delivery to match construction milestones
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Set all equipment in place for final connections
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Eliminated substitutions and “equivalent” surprises
Result: The kitchen opened on time, May 25, exactly as planned.
The Results: A Commercial Kitchen That Works
Design & Planning Results
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Code-compliant commercial kitchen layout
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Efficient workflow from receiving to service
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Single-brand refrigeration and cooking lines
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Equipment matched precisely to the menu and volume
Procurement & Project Management Results
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No middleman markups
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No equipment substitutions
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One point of accountability
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Zero opening delays
Bottom Line
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$200K+ avoided in post-construction corrections
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Staff trained and confident on opening day
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Equipment built to last, not replaced in two years
What Made the Difference
1. Chef-Led Commercial Kitchen Expertise
We design for real service conditions, Saturday weddings, peak events, and high-volume execution.
2. Equipment Integrity
Menu-driven specs, brand consistency, and professional-grade equipment only.
3. Live Collaboration
No weeks-long revision cycles. Decisions made in real time.
4. Comprehensive Commercial Kitchen Planning
Workflow, code, utilities, long-term maintenance, not just fitting equipment into a room.
5. End-to-End Commercial Foodservice Project Management
From design review to equipment installation, one accountable partner.
Client Review: Why a Second Opinion Mattered
“Getting a second opinion saved us from costly mistakes. ChefVue by LaBel didn’t just identify issues in our commercial kitchen design; they corrected them and delivered a kitchen layout that truly works for our day-to-day operations.”
— Club Manager, Rockaway Hunting Club
Why This Matters for New York & Long Island Operators
For clubs, institutions, and restaurants across Long Island, Nassau County, and New York, this case proves one thing:
A flawed kitchen design doesn’t fail on paper; it fails on opening day.
Your Commercial Kitchen Project Deserves This Level of Attention
Whether you’re reviewing existing plans or starting fresh, ChefVue by LaBel helps you avoid costly mistakes and build a kitchen that performs.
Commercial Kitchen Design Services
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Commercial Kitchen Design Review
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Remote Kitchen Layout Planning
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Equipment Specification & Procurement
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Code Compliance Review
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Workflow Optimization
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Commercial Foodservice Project Management
Ready to avoid costly mistakes?