Balancing Vision and Function in Foodservice Projects

In the world of foodservice design and construction, there’s often a lot of focus on form: the look, the layout, the brand. But for those of us working behind the scenes, the responsibility goes deeper — especially when it comes to setting operators up for success. Whether the client is a university, a corporate campus, or a healthcare facility, one thing holds true: strong operations are built on thoughtful collaboration.

Here’s how a foodservice project solutions firm can step in — not just to design and build, but to align with the operator’s vision from day one.

1. Get In Early — And Stay Involved

The best results happen when foodservice is part of the conversation from the very beginning. That means joining planning meetings, engaging in design charrettes, and ensuring operational needs aren’t an afterthought. Kitchens, storage, flow, and support spaces work best when they’re shaped around real-world functionality — not just aesthetics.

2. Speak Everyone’s Language

Operators, architects, facility managers, auxiliary services, contractors all bring a different perspective. A strong partner bridges those worlds, turning operational requirements into design realities, supported by data and industry insight. This helps ensure that critical components remain a priority throughout budgeting and value engineering.

3. Prioritize Functionality

Back-of-house spaces often compete with other design demands. But for a foodservice program to succeed, thoughtful flow, equipment placement, and support areas are essential. Keeping efficiency in mind — from prep areas and loading access to dishwashing systems — ensures that operations run smoothly long after opening day.

4. Make the Numbers Work

Foodservice is a business, so design should support business goals. By reviewing labor models, throughput targets, and cost structures, we help make sure every square foot contributes to a sustainable operation. Sometimes that means showing where an investment today can reduce long-term costs tomorrow.

5. Navigate the Complexities

Every project has its mix of priorities, including budgets, personalities, donors, and user groups. A good partner helps balance those considerations while still supporting operational success. It’s about finding solutions that work for the project as a whole, while respecting the needs of those running the day-to-day.

6. Stay Connected After the Ribbon Is Cut

Opening day isn’t the end of the story, it’s the beginning of operations. The best results come when the project team stays engaged through training, fine-tuning, and post-occupancy evaluations. And when challenges come up (because they always do), a responsive partner helps resolve them quickly.

7. Design for the Experience, Not Just the Equipment

Hospitality is everything. Whether it’s a dining hall, café, retail food court, or central production kitchen, the goal is to create experiences that reflect the brand and keep people coming back. That could mean creative serving styles, tech-enabled convenience, or thoughtful front-of-house design that reinforces service goals.

In the End, It’s About Partnership

We’re not just designers, project managers, or consultants, we’re collaborators. Strategic partners who care about the long-term success of both the operation and the client’s broader vision. Because when operators are supported to succeed, everyone benefits — guests, stakeholders, and the entire built environment.

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Aaron Weiss, CFSP, is the Senior Vice President of Project Solutions and has been part of elite | studio e since 2007. In addition to his leadership responsibilities, Aaron continues to be involved with all realms of a project from its inception to its completion. He has lead projects of all sizes including note is Horizon Blue Cross Blue Shield in Newark, NJ, which was published in Total Foodservice; several project sites at National Institute of Health in Washington, D.C.; and the Delta Headquarters in Atlanta, GA.