Design and Layout of Foodservice Facilities

Design and Layout of Foodservice Facilities (Third Edition) is the definitive guide for anyone shaping the spaces where food meets function. Whether you're designing a sleek urban bistro or a high-volume institutional kitchen, this book walks you through every phase—from concept development and feasibility to space analysis, equipment selection, and architectural planning.

Packed with blueprints, diagrams, and practical insights, Birchfield’s expert guidance ensures your facility is not only beautiful but efficient, safe, and compliant. With expanded coverage of dining areas, updated equipment visuals, and real-world case studies, this edition is a must-have for hospitality designers, architects, and foodservice managers.

📐 Build smarter. Serve better. Design with purpose.