RTM serves restaurants nationwide from chain restaurants with preset standards to upscale restaurants in high-rise buildings to barbecue restaurants with smokers. The most important aspect of a restaurant design is kitchen performance; system designs need to have effective odor control and balanced pressure while also offering proper electrical coordination and tie-ins for mechanical and kitchen equipment.
When developing an engineering design for restaurants, it also is pivotal to keep location in mind to ensure the overall performance and efficiency. Varying codes and standards must be considered so the overall design can accommodate specific requirements and conditions per state that affect MEP/FP systems.
Restaurants with national brands require the design team to typically work within the confines of a prototype to ensure that each restaurant has the same look and feel. Within those boundaries, RTM engineers consult on how to make systems more energy efficient and how things can be moved around for better performance. The end result still provides the same look as the prototype, but with an optimized design.