The nuts & bolts of food and beverage design is an interactive presentation to allow owners, restaurateurs, and developers to analyze future endeavors with greater space planning awareness. The presentation will guide individuals through steps to analyze their space size, compare requirements with costs and develop a more comprehensive plan for their project(s). The main learning objective of this presentation is to have each person leave with an understanding of the size needs, space allocation guidelines, and building code impacts on their future builds/retrofits.

The presentation begins with a breakdown of sizes and estimates for different functions of a drinking establishment. The next objective and task is to analyze a space and break that into code requirements. This interactive portion allows participants to calculate required exit doors, required plumbing facilities and the impacts of accessibility requirements. The final objective is to educate participants on the unique elements of different venues and what those could be:
•Liquor storage and required locking needs
•Allocation of keg storage and what glycol systems can work
•Mechanical options for cooling wine rooms.
•How operations influence design
This course will prepare participants to better plan and prepare for their future venue.