Lateral thinking in the Design of Foodservice facilities

Lateral thinking in food service facility design is the capacity to address conventional thoughts related to a particular problem from a different angle.

A literal approach to food service design problems still requires an imaginative approach, but tends to concentrate on more obvious aspects. A direct interpretation of meaning, in generating ideas for a design it is worthwhile exploring both aspects of literal and lateral thought patterns and, where possible, to instigate a hybrid approach of the thinking methods.

Quality Design and Operational food service Consultants take the approach of using both literal and lateral approaches to food service design and operational issues....instead of filling up a room full of cooking equipment, they test the space or prove that the method of delivery does work.