Restaurants in the United States have one of the
greatest energy intensities of any type of
commercial building—an average of 38 kilowatt-hours
of electricity and 111 cubic feet of natural gas
annually per square foot. In a typical restaurant,
cooking, water heating, refrigeration, and space
cooling/heating represent almost 80 percent of total
use. In addition, the MEP systems must blend and
work in concert with the restaurant’s décor and
operations, with no negative impact on either
customers or employees. KMB has the vast experience
necessary to provide energy-efficient restaurant
systems design that will not compromise, but enhance
the look, feel and function of your restaurant.
KMB also has solid experience in the food service
area including locations at Airports, Travel Plazas
and University dining halls, plus fitness centers
and even hotels.
The KMB Engineering staff includes the following in
their portfolio of work together:
Delaware Welcome Center
- The engineering team provided MEP/FP engineering
services for this new 45,000 sf building on Rte 95
to be the first LEED certified and flagship project
for an international food service company.
Participated in the numerous early interactions with
team to understand client needs and preferences and
determine MEP concepts and LEED target points.
Systems include geothermal heat pumps, daylight
harvesting and rainwater harvesting.
JFK Airport, Restaurants at Terminals 1, 2, 3 and 7. – Field investigations and MEP construction documents and construction
phase support for numerous new and converted food
service operations in multiple terminals. Many of
these areas included mechanical and electrical
systems heavily taxed due to continuing development,
requiring creative engineering. All projects
included Port Authority review and required
approvals. Projects included Todd English Bonfire,
Wolfgang Puck, Samuel Adams, Balducci’s, Sbarro,
Napa Valley Wine Bar, Medalist Bar, Greenwich
Village Bistro, Legends Bar, Bombay Sapphire,Chilis,
Wendys, and more.
Jimmy Buffet’s Margaritaville – Provided MEP/FP engineering for multiple locations
for this themed restaurant chain. Projects ranged
from 14,000 sf to 25,000 sf with locations in
Hawaii, Mohegan Sun Casino, Phoenix, and Florida.
Complex engineering designs varied greatly by
location. For instance, mechanical systems included
connections to central plan chillers and steam; heat
pumps to condenser water in one location that took 2
floors of a 4 story building; and air-side systems
with energy recovery in a new building in humid
climate. Demanding projects included continual
client and team support with evolving floor plans
and specialty lighting and equipment on aggressive
design and construction schedules.
Higher Ed Dining Halls – Field investigations, due diligence reports,
client interactions and construction recommendations
for leading food service provider to schools.
Locations included SUNY Maritime in Queens, NY and
Sarah Lawrence College in Bronxville, NY.
Chain Restaurant Program Experience includes: IHOP, Red Robin, Turning Point,
Chili’s, Starbucks, Panera Bread, Wawa.
LA
Fitness, Mt Laurel, NJ – Project Manager for conversion of a 50,000 sf supermarket to
a new health club. Performed field investigations
of all disciplines (mechanical, electrical, plumbing
and fire protection) and developed concept designs
that reutilized the existing systems to the maximum
extent possible. Involved in other health club
projects including Boston Sports Clubs.
