BENTONVILLE, Ark., April 16, 2025 ~ As the restaurant industry continues to evolve, the issue of controlling kitchen temperatures has become a pressing concern for many leaders in the United States. This is especially true for those who are facing high construction costs and a shortage of available real estate, leading them to consider nontraditional spaces such as former retail boxes. In these spaces, HVAC issues can be more challenging, according to Brent Tweedy and Brad Martsching from HFA Architecture + Engineering.

In their recent column for Nation's Restaurant News, Tweedy and Martsching discuss the potential problems that can arise from improperly conditioned kitchens. They note that discomfort in the kitchen can lead to higher turnover among line cooks and increased energy bills. As Vice President in charge of engineering services supporting restaurant clients at HFA, Tweedy is well-versed in this issue. Martsching, who leads the restaurant group's mechanical, electrical, and plumbing (MEP) design team, also brings valuable expertise to the table.

In their April 9 column, Tweedy and Martsching offer advice on how restaurant leaders can work with their architecture and engineering partners to maintain kitchen comfort. They begin by emphasizing the importance of engineers being able to dial in the HVAC system for positive building pressure. This means that air inside the space must be able to transfer to the outside through openings in the building.

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The authors explain that according to code requirements, air exhausted by hoods must be replaced with outside air. However, how this replacement air is conditioned is a crucial design decision that can greatly impact energy efficiency. If not handled properly or ignored altogether, it can result in an energy-hogging restaurant that is difficult to cool – similar to cranking up your home's AC while leaving all doors and windows open.

Recognizing these challenges, two national chicken chains have tasked their AE teams with finding ways to replace rooftop units with Dedicated Outdoor Air Systems (DOAS). These systems not only help maintain positive pressure but also condition outside air as it enters the building.

Tweedy and Martsching also highlight the efforts of a fast-expanding ghost kitchen that prioritizes the comfort of its line cooks. This restaurant is systematically reviewing its portfolio to better understand how its kitchens are functioning and create criteria for avoiding discomfort in the future.

In some nontraditional spaces, finding solutions for HVAC systems may require some creativity. For example, a fine-dining concept in Houston needed to ventilate five exhaust hoods in a single ground-floor kitchen. Fortunately, the multistory building had rooftop chases that allowed for this, although it was a tight fit. On the other hand, another restaurant lessee in a multistory building discovered too late that all the chases to the roof had been taken by other food-and-beverage concepts. Their solution was to use self-scrubbers to filter and exhaust air from the hood onto the street at a height of 11 feet.

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Tweedy and Martsching conclude their piece by emphasizing that an overheated kitchen can have cascading negative effects for operators. Higher turnover due to uncomfortable conditions can lead to understaffed restaurants, longer wait times, and a decline in guest experience. They advise restaurant leaders to consult with their A+E team early on in the site-selection process to fully understand what is needed for kitchen comfort before signing any agreements or moving forward with construction.

While HVAC design may not be visible to patrons or associates, Tweedy and Martsching stress its importance in creating a comfortable, safe, and efficient restaurant space. Neglecting this aspect can result in an overheated kitchen staff reenacting scenes from "The Bear," while proper attention can ensure smooth operations with no one noticing that the temperature always stays at a comfortable 72 degrees.

The full article by Tweedy and Martsching can be found at https://www.nrn.com/expert-opinions/this-kitche.... For media inquiries, please contact Elisa Krantz at Jaffe Communications at (908) 789-0700.

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