Part of our job is helping clients understand every step of the process. That’s why we’ve taken the mystery out of foodservice design, planning, and construction terminology and translated it into plain English.
Whether you’re planning a renovation, building a new facility, or simply exploring ideas, this glossary will help you navigate the concepts, systems, and industry language that shape successful projects. From CAD drawings and equipment layouts to ventilation systems, workflow planning, and project delivery, you’ll find clear definitions designed to help you speak the language of foodservice design with confidence.
This glossary is continually evolving. If there’s a term you’d like us to add or clarify, we’d love to hear from you. Please reach out through our contact form with your suggestions.
A
ADA Compliance
Architectural Drawings
B
Back of House (BOH)
Budget Estimate
C
CAD (Computer-Aided Design) Plan
Charrette
Code Compliance
Color Board
Commissary Kitchen
Conceptual (Schematic) Floor Plan
Construction
Construction Administration
Cut Sheets / Spec Sheets
D
Demolition
Design Development
Design-Build
Details
E
Elevation
Equipment Budget
Equipment Schedule
Equipment Specifications (Bid Specs)
Exhaust Hood
F
Fabrication
Finish Schedule
Fixtures
Floor Plan
Food Facilities & Equipment Design (FFE)
Food Flow
Front of House (FOH)Furniture Schedule
Furnishings
G
General Contractor
Graphics
Grease Interceptor
H
HACCP (Hazard Analysis and Critical Control Points)
I
Installation
Interior Design (ID)
Interior Elevation
Issued for Bid (IFB)
Item / Tag Number
K
Kitchen Equipment Contractor (KEC)
Kitchen Flow
L
Legend
Light Fixtures
M
Materials
MEP (Mechanical, Electrical, and Plumbing)
Millwork
Millwork Contractor
Mood Board
O
Operational Assessment
P
Perspective RenderingPhasing Plan
Plan Review
Preliminary Design
Presentation Board
Programming (Scope of Work)
Project Manager
Punch List
Q
Quick Service Restaurant (QSR)
R
Receiving Area
Reflected Ceiling Plan (RCP)
Rendering
Request for Service (RFS)
S
Seating Layout
Sections
Serving Line
Shop Drawings
Site Survey
Size and Space Analysis
Smallwares
Soft Costs
Stamped Drawings
T
Turnkey Project
U
Utility Rough-Ins
V
Ventilation System
Visual Merchandising
W
Walk-In Cooler
Walk-In Freezer
Working Drawings
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
A
ADA Compliance
Requirements established by the Americans with Disabilities Act (ADA) to ensure that facilities are accessible and usable for people with disabilities.
Architectural Drawings
Technical drawings that show the building layout, dimensions, construction details, and how various building systems work together.
B
Back of House (BOH)
Areas of a foodservice operation that are not accessible to guests, including kitchens, storage rooms, dishwashing areas, receiving docks, and employee workspaces.
Budget Estimate
A preliminary projection of project costs used for planning purposes. It may include equipment, construction, furniture, professional services, installation, and contingency allowances.
C
CAD (Computer-Aided Design) Plan
A scaled digital drawing created using specialized design software. CAD plans provide accurate layouts of equipment, furniture, and architectural features.
Charrette
A collaborative planning session that brings together stakeholders, operators, designers, architects, and consultants to define goals, identify opportunities, and establish a shared vision for a project.
Code Compliance
The process of ensuring that a project meets all applicable building, health, fire, safety, accessibility, and local regulatory requirements.
Color Board
A presentation that showcases proposed colors, materials, finishes, furnishings, lighting, and design elements for a project.
Commissary Kitchen
A centralized production kitchen used to prepare food for multiple locations or satellite operations.
Conceptual (Schematic) Floor Plan
An early-stage drawing that illustrates the general layout of foodservice spaces and operational areas before detailed design work begins.
Construction Administration
Professional services provided during construction to help coordinate communication, review contractor submissions, attend meetings, and support the successful execution of the design.
Construction
The process of building, renovating, or reconfiguring a foodservice facility according to approved plans and specifications.
Cut Sheets / Spec Sheets
Manufacturer documents that provide detailed information about a product, including dimensions, utility requirements, materials, capacities, and available options.
D
Demolition
The removal of existing equipment, finishes, fixtures, or structures to prepare a space for renovation or new construction.
Design Development
The phase of design where layouts, equipment selections, finishes, and building systems are refined and coordinated before construction documents are produced.
Design-Build
A project delivery method in which one team provides both design and construction services, creating a more streamlined process.
Details
Enlarged drawings that provide specific construction, fabrication, or installation information that cannot be shown clearly on larger plans.
E
Elevation
A drawing that shows the front, side, or rear view of a wall, piece of equipment, or architectural feature.
Equipment Budget
An estimate of the cost to purchase, deliver, and install foodservice equipment.
Equipment Schedule
A detailed list of foodservice equipment that includes descriptions, quantities, dimensions, and utility requirements.
Equipment Specifications (Bid Specs)
Detailed equipment requirements used by vendors and contractors to prepare pricing and proposals.
Exhaust Hood
A ventilation system installed above cooking equipment to remove heat, smoke, grease, steam, and odors.
F
Fabrication
The process of manufacturing custom equipment, counters, millwork, or other project components.
Finish Schedule
A document that identifies all finishes used throughout a project, including paint, flooring, wall coverings, laminates, and tile selections.
Fixtures
Built-in elements such as counters, display shelving, waste receptacles, planters, and decorative architectural features that are not considered furniture or equipment.
Floor Plan
A scaled drawing that shows the arrangement of equipment, furnishings, service areas, circulation paths, and architectural elements.
Food Facilities & Equipment Design (FFE)
The planning and design of foodservice spaces, equipment layouts, serving areas, kitchens, storage rooms, and dining environments to support efficient operations.
Food Flow
The movement of food through receiving, storage, preparation, cooking, service, and warewashing processes.
Front of House (FOH)
Guest-facing spaces such as dining rooms, cafés, serving lines, retail areas, and customer seating.
Furniture Schedule
A detailed list of furniture selections that includes manufacturers, quantities, model numbers, and specifications.
Furnishings
Movable items such as tables, chairs, booths, banquettes, stools, and lounge furniture.
G
General Contractor
The company responsible for coordinating and managing the construction process and overseeing subcontractors.
Graphics
Visual communication elements such as branding, signage, murals, wayfinding systems, menu boards, and decorative graphics.
Grease Interceptor
A plumbing device designed to capture fats, oils, and grease before they enter the sewer system.
H
HACCP (Hazard Analysis and Critical Control Points)
A food safety management system used to identify and control potential food safety risks.
I
Installation
The delivery, assembly, placement, and connection of equipment, furnishings, and fixtures.
Interior Design (ID)
The design of interior spaces, including finishes, furnishings, lighting, colors, materials, and the overall guest experience.
Interior Elevation
A drawing that illustrates the appearance and construction details of an interior wall or feature.
Issued for Bid (IFB)
The stage at which completed design documents are distributed to contractors or vendors for pricing and proposals.
Item / Tag Number
A unique number assigned to a piece of equipment, furniture, or fixture that corresponds to information in a schedule or legend.
K
Kitchen Equipment Contractor (KEC)
The contractor responsible for receiving, uncrating, placing, and setting foodservice equipment prior to final utility connections.
Kitchen Flow
The movement of staff, food, equipment, and supplies throughout a kitchen to maximize efficiency, productivity, and safety.
L
Legend
A key that identifies symbols, abbreviations, equipment tags, and other references used on drawings.
Light Fixtures
Lighting elements such as pendant lights, recessed fixtures, sconces, track lighting, and decorative lighting used throughout a space.
Materials
The physical products used in construction and fabrication, such as stainless steel, wood, stone, tile, glass, or laminate.
M
MEP (Mechanical, Electrical, and Plumbing)
The building systems that support foodservice operations, including power, water, drainage, gas, ventilation, and climate control.
Millwork
Custom-built counters, cabinetry, display units, and architectural woodwork designed specifically for a project.
Millwork Contractor
The contractor responsible for fabricating and installing custom counters, cabinetry, and millwork.
Mood Board
A collection of images, materials, colors, and inspiration used to communicate the desired style and atmosphere of a project.
O
Operational Assessment
An evaluation of an existing operation to identify challenges, opportunities, and future needs.
Perspective Rendering
A three-dimensional visual representation that helps clients understand how a proposed space may look when completed.
P
Phasing Plan
A strategy for completing construction in stages to minimize disruption to ongoing operations.
Plan Review
A professional evaluation of drawings and plans to identify opportunities for improvement and ensure operational goals are met.
Preliminary Design
A detailed, scaled design that incorporates approved layouts, equipment selections, and design elements before final construction documents are prepared.
Presentation Board
A visual presentation tool used to communicate design concepts, layouts, finishes, renderings, and recommendations.
Programming (Scope of Work)
A planning document that defines operational goals, space requirements, workflow needs, project objectives, and design criteria that guide the entire project.
Project Manager
The individual responsible for coordinating schedules, budgets, consultants, contractors, and overall project execution.
Punch List
A list of minor items that require correction or completion before a project is considered finished.
Q
Quick Service Restaurant (QSR)
A restaurant concept focused on fast food preparation and service with limited or no table service.
R
Receiving Area
The designated space where deliveries are inspected, accepted, and processed before being stored.
Reflected Ceiling Plan (RCP)
A drawing that shows ceiling layouts, lighting locations, soffits, and overhead design elements.
Rendering
A hand-drawn or computer-generated illustration that depicts the appearance of a proposed design.
Request for Service (RFS)
The initial request submitted by a client seeking planning, design, consulting, or related foodservice services.
S
Seating Layout
A plan showing table arrangements, seating capacities, circulation paths, and furniture placement within dining areas.
Sections
Drawings that show a cut-through view of an object or space to illustrate how components are constructed.
Serving Line
The area where food is displayed and served to customers.
Shop Drawings
Detailed fabrication drawings prepared by manufacturers or contractors showing how custom components will be built and installed.
Site Survey
An on-site visit used to gather information, evaluate existing conditions, take measurements, and discuss project goals.
Size and Space Analysis
A planning exercise used to determine the amount of space needed to support operational requirements and future growth.
Smallwares
Operational tools and supplies such as pots, pans, utensils, serving pieces, and kitchen accessories.
Soft Costs
Project expenses not directly related to construction, such as professional fees, permits, consulting services, and contingency allowances.
Stamped Drawings
Construction documents that have been reviewed and sealed by a licensed design professional when required by local regulations.
T
Turnkey Project
A project delivered fully completed and ready for operation.
U
Utility Rough-Ins
The planned locations for electrical, plumbing, gas, and mechanical connections required by equipment.
V
Ventilation System
The equipment and ductwork used to provide airflow and remove heat, smoke, grease, odors, and contaminants.
Visual Merchandising
Display elements used to enhance food presentation and customer experience, including signage, serving displays, risers, lighting, and merchandising accessories.
W
Walk-In Cooler
A large refrigerated storage room designed for food and beverage storage.
Walk-In Freezer
A large freezer room used for bulk frozen storage.
Working Drawings
Detailed technical drawings used by architects, engineers, contractors, and fabricators to construct a project.