As an operator of food and beverage operations both front of the house and back of the house I understand the critical importance of the outlet working smoothly after completion. Many years of inheriting dysfunctional layouts and equipment packages created by architects and equipment suppliers many of whom have never worked in food and beverage operations or if so it has been many years create design that doesn’t flow and take advantage of design efficiencies. It doesn’t matter how nice the final project looks if it doesn’t work well of requires large amounts of staffing. Concepts are developed with input from management, staff, players, customers, marketing, and management to arrive at the concept that best fits the entire needs of the operation and provides the most efficient layout that requires the least amount of steps to perform job functions with the lowest amount of staffing.