Start with how it works
Owner requirements, travel paths, sizing, adjacencies, and infrastructure shape the early plan.
Sewickley, Pennsylvania | Nationwide work
Design beyond the floor plan.
ATK Design Studios plans commercial kitchens around workflow, code requirements, equipment, utilities, and the people who will use the space.
About ATK
The space has to support the work happening inside it
ATK Design Studios approaches commercial kitchen design as an operational problem as well as a spatial one. The planning considers movement, equipment, utilities, health-code requirements, building conditions, and coordination with the full project team.
The studio serves owners, architects, engineers, facility leaders, operators, chefs, and construction teams working on new facilities, renovations, and new uses for existing spaces.
Keep the project connected
Foodservice decisions are coordinated with architectural, engineering, construction, and operator needs.
Select for the project
ATK states that it is independent and not tied to a particular equipment brand.
Make the design visible
Project-specific imagery can show the proposed space and operation while decisions are still being made.
Markets
Commercial foodservice in varied settings
ATK Design Studios identifies these markets as part of its commercial foodservice design work.
- Higher education
- Corporate dining
- Culinary education
- Restaurants
- Research kitchens and laboratories
- Convention centers
- Production kitchens
- Commissary and shared kitchens
A useful distinction
Equipment decisions without a single-brand tie
ATK Design Studios states that it works as an independent contractor and is not tied to one equipment brand.
Equipment can be considered in relation to the available space, project budget, and the kitchen workflow. That distinction keeps the discussion focused on what the operation calls for.
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