Mesa Grill Is a Large Research Proposal

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Customers can see into the kitchen because of the new glass wall, which adds to the visual experience.

A "variety of seating experiences" created variety in the three-storey space (p. 150). Flow of people and eyes are the core design concepts: encouraging strong interaction between the customer and the environment and also between the customer and the staff. The layout and arrangement of the kitchen space required some tweaking to simplify production processes and facilitate the flow of materials. Bobby Flay maintained "visual control" by separating the appetizers from the entrees and also by passing all plates forward to a "central plating table" for greater "visual control" over the product (p 151). The special arrangement of Mesa Grill also permitted greater visual control over staff, helping to manage both dining room and kitchen. A garde manger section was fully self-contained for greater efficiency. Still, Flay noted that the space would require improvement because he did not have access to the dessert prep area or the ability to supervise it visually. In spite of a few shortcomings, Mesa Grill improved upon the tighter space of its former restaurants to allow for a higher capacity kitchen. Ultimately, Kretchmer claims that Chef Flay could "produce more food," if the seating capacity permitted it (p. 150).

Mesa Grill ensures a lively environment and flow of materials and employees as well as of food and waste materials.

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Work centers are based on the menu, with a separation between appetizers, entrees, and desserts. The segmentation of the kitchen according to the menu and the chef's needs also permits supervisors to have a more manageable space and staff.

Sanitary conditions were sound, with the bathroom in the very rear of the restaurant, and the kitchen highly visible from all points so that all staff could become aware of any problems. The placement of the bathroom also ensured that customers would "see and be seen" on their way to the back (p. 150). Servers and customers alike enjoy a spacious environment with good flow of product and people.

Operating costs include 30% for food and 30% for labor. Total yearly sales for Mesa Grill are $4 million, which represents a significant return on the investment. The design team did an excellent job working with a tight time and budgetary constraint, maximizing investments in the most crucial areas such as lighting and visuals while minimizing unnecessary decor or technological frills. Because two other restaurants had previously inhabited the space, however, investments were significantly lower than they might have been for a blank slate space. Still, the ability to creatively and flexibly work within the….....

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