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Our Resources

Design Services

From concept to completion, our experienced design professionals use the latest in CAD technology to create cost-effective and “cook-effective” kitchen designs. Our vast experience and dedication in all areas of foodservice design has established our company as a knowledgeable expert in the industry.

Our design services are not limited to just restaurants. We also design food preparation and serving areas for schools, health care facilities, hotels, grocery stores, convenience stores, arenas, clubhouses, and more. Whether you’re opening a new chain of restaurants or refurbishing an existing one, you can count on Gerharz Equipment to provide a clearly defined plan.

Our commitment to your success is paramount. We work together and listen to understand your vision and develop it into working custom drawings. Understanding your concept enables us to create a design that best utilizes the space with proper restaurant equipment choices. Your vision then becomes a reality.

Available Services
  • Restaurant Design and Consultation Services.
  • Conceptual Design.
  • Inventory existing equipment to be integrated into the new kitchen layout.
  • Development of 2D and 3D CAD Drawings of your new or existing commercial kitchen. 3D models provide a valuable visual tool giving you the opportunity to see your layouts in a virtual realm.
  • Complete mechanical schedule showing all gas, water and electrical loads and connections.
  • Equipment Specification Books complete with manufacturers cut sheets to provide an accurate resource for essential equipment specifications such as voltage, amps, plumbing pipe sizes, gas line sizes and BTU ratings.
  • Furniture Specifications that gives you the edge in establishing a proper seating layout.
  1. Type of Facility - Full service, fast food or bar/lounge. This distinction will determine the types of equipment and supplies that will be suggested in the kitchen and throughout the restaurant, new or used availability, and help the overall evaluation of the space needed for the restaurant as a whole.
  2. Dimensions - We will measure your facility to acquire accurate interior dimensions of the foodservice space to be utilized. Actual dimensions may vary from previously drawn plans, or may be different after a previous remodel. Exact interior dimensions guarantee a good fit when restaurant equipment and supplies arrives for the kitchen installation.
  3. Design Parameters - An initial meeting is necessary to determine the restaurant facility's parameters. Will the concept work within the space provided for the kitchen or restaurant? How much seating is planned in the restaurant? What is the proposed menu?
  4. Pre-drawing Consultation - Consultation with the owner, along with an architect and contractor is important so that the project goes smoothly. Existing electrical and plumbing, as well as any structural issues, can be discussed and incorporated into the initial preliminary restaurant floor plan.
  5. Preliminary Design Drawing - The first drawing of the facility usually incorporates all aspects of the concept and pre- drawing consultation. The result is a preliminary floor plan drawn to scale of the restaurant and the kitchen line in detail. This scaled drawing becomes the "scratch pad" for future revisions to the planned restaurant. All parties involved now have the same baseline from which the finalized version of the facility will be created. The preliminary design process usually proceeds through two or three revisions before final drawings are started.
  6. Finalized Drawings - The finalized functional floor plan for a foodservice establishment is the result of all changes in the preliminary drawing, input from all parties involved, and requirements of local health and building codes. Final drawings include detailed restaurant equipment floor plans, equipment schedule, required elevation drawings, engineered hood system drawings, detailed walk-in cooler and freezer drawings, and shop drawings for any custom fabricated stainless or millwork. Specification sheets on each piece of restaurant equipment are cataloged with the design set to insure all available information is presented to the entire team.

See some of our design projects