Webcast: From Blueprint to Service: Best Practices for Operations-Driven Foodservice Design

Good foodservice design starts with how the space will actually be run. This session covers how to read technical drawings with operations in mind: equipment layout, workflow and adjacencies, support space, utility planning, and capacity for peak and multi-outlet volume. You’ll leave knowing how to spot operational gaps early and give your design team clear direction before construction locks them in.

 

Presented by:

Carrie Eyler, Director, Private Clubs, The Boelter Companies

Emily McCullough, Foodservice Design The Boelter Companies

 

This webcast is free to current NCA Member Clubs’ Staff and Board of Directors, and $99 for non-NCA Members.   NCA members must be logged in to www.nationalclub.org to receive free registration.