A sandwich franchise — front counter, sandwich line and back of house.
IndustryFood service / Franchise
What runs on the twinCounter refits, equipment fit, service routes
Franchisees and their fit-out contractors planning a counter replacement in a trading store. This is a twin we built and keep, not an account we hold. Furnishing places equipment at true width, depth and height, so a clearance is measured rather than assumed. Switching the architectural layer off exposes the services running behind the counter.
A replacement cold well is bought on its own dimensions. What it takes away is the working aisle behind it, and that only becomes obvious once the old one is out and the new one is in the doorway.
By then the store is closed, the trade is on site, and the options are all expensive.
A replacement unit placed at true size, with the working aisle measured on both sides. The restaurant twin opening on the front counter, with the sandwich unit, the sneeze guard and the cold well broken out as separate elements. A replacement unit is placed at its real width and the gap to the back counter is measured on both sides. The aisle behind the line comes back under a metre in one spot, which is the reason the layout is changed before the unit is ordered.
Services behind the line. Finishes switched off to reach the plumbing and power feeding the counter.
The cold well, the toaster and the walk in each hold their own temperature log and service calls. The twin says where it is, the record says how it has been treated.
Buying equipment that fits:
Place the real dimensions in the room and measure the aisle that is left.
Planning a refit around trading:
Work out what has to come out first, from the model rather than from memory.
Scoping the trades:
Electrical and plumbing runs behind the line are visible with the finishes switched off.
Bring the files you already have. We will show you the twin you keep for the life of the building.