An East coast QSR concept chain featuring “honest eating” and “growing local” as the cornerstone of their concept. The project included foodservice design services for the front of house serving area, the cook line and the back of house support kitchen.
The Design Difference also provided design services for HoneyGrow’s 17,000 square foot commissary and test kitchen located in their corporate headquarters. This facility consists of large walk in complexes, bulk cooking equipment, and hot and cold preparation stations allowing HoneyGrow to centralize some of the purchasing, preparation, and production of vegetables, proteins, sauces, and salad dressings. This will help ensure consistency and freshness of product across stores and maximize their resources by reducing duplication of labor and equipment at the store level. The test kitchen replicates a typical store layout on a smaller scale and provides a resource for their corporate culinary team to develop new products and recipes.
Programming, design and construction administration