Brother Luck Consulting · Bella's Creekwalk

Kitchen Revision Notes
for Brian Johnson

Issued May 26, 2026
Drawing Ref: FS101 · Progress 2026-05-18
Next Revision: Pending
Prepared by Brother Luck
Brian — this consolidates feedback from both Jason and Michelle following your May 19 progress drawing. These are the requested changes going into the next revision. Items marked DECISION need a cost-benefit or dimension answer from you before the owners can finalize. Everything else is confirmed direction. Let's close the open items on the call.
01 Walk-In Coolers & Freezer Configuration
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Two walk-ins total Confirmed
WIC #1 dedicated to bakery/proofing. WIC #2 for everything else — general kitchen cold storage.
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WIC #2 — walk-in freezer section vs. 3 reach-in freezers Decision Needed
Michelle needs a cost-benefit comparison before committing. Option A: slightly enlarge WIC #2 with a built-in freezer section. Option B: 3 reach-in freezers in the former WIF footprint. She's leaning toward Option B on cost but wants your input on capacity and workflow before deciding.
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Former WIF footprint → 3 reach-in freezers (if Option B) Action
If Option B is selected, the current dry storage area shifts to where the WIF was. Current dry storage location becomes the reach-in freezer zone.
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Dry storage — restore and expand Confirmed
Jason flagged this strongly. High volume of flour and dry goods. Maximize square footage and leverage vertical space — heavy-duty shelving to full ceiling height.
02 Bakery Zone
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Bagel former → move to back wall Confirmed
Current position is in the way of workflow. Swap bagel former and work table. Bagel former goes against back wall.
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Hand sink relocation Action
The swap impacts the existing hand sink. Michelle suggests relocating it to the space between the bagel former and work table along the back market wall. Confirm plumbing rough-in feasibility.
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Double prep sink → single prep sink Confirmed
Reduce to one prep sink on the mixer wall. Use recovered footprint for additional work table and wall shelving.
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Half-size combi oven — add to bakery/cook area Urgent
Not on current drawings. Must be incorporated in next revision. Confirm placement — bakery zone preferred, but discuss on the call.
03 Cook Line
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Two 36" griddles Decision Needed
Head cook requested two griddles. Michelle is asking whether two 36" units fit the line as currently drawn. Please confirm with dimensions on the next revision.
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Range → chef's bases only, no combo range/oven Confirmed
Client does not want to purchase a combo unit. Reduce from 8-burner combo to 6-burner on chef's bases. Confirm burner count accommodates the menu program.
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Fryers → reduce to 1 Confirmed
Down from current configuration. Add a small table adjacent for countertop equipment — waffle irons.
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Bagel slicer + egg hot hold → relocate left of prep table Confirmed
Jason's request. Adjust position in next revision.
04 Sandwich Production + Marketplace
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Dedicated sandwich production area + pass-through window Confirmed
Brian confirmed this was added in response to prior feedback. Pass-through goes directly to Marketplace. This is the correct separation — the bagel station feeds the market, the a la carte line feeds the dining room. Keep it.
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Prep line feeding the market — possible reversal of order Decision Needed
Michelle is still thinking through this. Wants to brainstorm with Brian and Cindy Senger (Senger Design Group) on market area flow before this is drawn. Loop Cindy into the next conversation on this item specifically.
05 Storage, Alcohol & BOH Infrastructure
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Secure alcohol storage area Action
Needs to be carved out of BOH. Lockable. Jason flagged this as a priority alongside dry storage. Show a dedicated zone in the next revision.
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Vertical storage — maximize throughout Action
High volume of to-go supplies, catering supplies, cases of bags, plates, cups. Shelving to ceiling height wherever possible. Jason notes this is a creative and architectural problem — work with Greg on solutions.
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Mechanical infrastructure → isolate upstairs Confirmed
Jason supports Greg's idea of a mechanical floor. Flour dust has been an operational problem at Bella's North — the water heater and other mechanicals isolated from the bakery environment is a real priority. This is not a nice-to-have.
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Employee break room — 3–5 people Confirmed
No second floor (Greg's call). Jason and Michelle willing to sacrifice the office. Michelle also floated using the hallway between the back receiving door and restroom — add a swinging door at the bend. Brian and Greg to assess feasibility together.
06 Drawings — General Request
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Add dimensions to everything Urgent
Jason's direct request. Every piece of equipment, every zone, every clearance. The team cannot make cost or fit decisions without actual numbers. This must be on the next revision set.
From Brother Luck
Brian — the two items that need answers before anything else locks: the WIC vs. reach-in freezer cost-benefit, and confirmation that two 36" griddles fit the line. Everything else can move forward in parallel. Let's use the call to close those two and walk the bakery flow. The combi oven placement and dimensions request need to be on the next drawing set no matter what. — BL
Bella's Creekwalk · Kitchen Revision Notes · May 26, 2026 Brother Luck Consulting · Confidential · For Brian Johnson / Kitchen Tech