At Mission Restaurant Supply, successful foodservice spaces begin with thoughtful design and a deep understanding of how kitchens truly operate.
That perspective comes from Mission’s commercial foodservice design team, professionals with decades of experience designing, building, and opening efficient, high-performing operations. In Mike Akins, Foodservice Design Expert video, one of Mission’s design leaders shares how that experience shapes the way kitchens are planned from concept to completion.
Experience Rooted in the Foodservice Industry
With more than 20 years in commercial foodservice design, Mission’s design leadership brings firsthand industry knowledge to every project. The team is made up of professionals who understand kitchens because they have worked in them, cooked in them, and designed them from the ground up.
What makes the work especially meaningful is the people. Collaboration comes naturally when teams are made up of professionals who respect one another and share a genuine passion for the foodservice industry.
Professionalism, Integrity, and Shared Success
At Mission, professionalism and integrity guide every project. The design team approaches each engagement with the understanding that long-term success depends on the customer’s success.
Designing, building, and opening a new foodservice operation is a complex process, and it works best when it is treated as a true collaboration. When a project comes together, customers feel a sense of accomplishment and the excitement of opening a new kitchen marks the beginning of what comes next, not the end of the journey.
Design as a Collaborative Process
Every commercial kitchen design begins with listening.
Understanding an operator’s goals, challenges, and operational flow is essential before offering recommendations. While all kitchens rely on core principles, receiving, prep, production, and delivery, no two projects are ever exactly alike.
Each design is shaped by the realities of the operation, the space, and the way teams move through it every day.
Making Smart, Long-Term Decisions
One of the most important parts of the design process is helping operators distinguish between must-haves and nice-to-haves.
Budget plays a critical role, but so does understanding the long-term cost of ownership. Some equipment may be less expensive to purchase upfront but more costly to operate over time. In many cases, investing in efficient, infrastructure-level equipment, such as ventilation systems or walk-ins, creates greater value across the life of the business.
The goal is to make decisions that support performance, efficiency, and sustainability over time.
Evaluating the Space Before Designing the Solution
Before design ever begins, Mission’s team evaluates the physical realities of a space.
Structural elements like columns, floor slabs, and overhead systems can significantly impact what is feasible. Commercial kitchens are MEP-intensive environments, and if access to ventilation or utilities is limited, even a well-designed plan may not align with budget or timeline expectations.
This early evaluation helps prevent surprises and ensures the design aligns with both operational goals and practical constraints.
Designing Kitchens That Work Like Machines
Every foodservice operation is viewed as a system.
The goal of Mission’s design approach is to create a balanced workflow where all components, front of house and back of house, work together efficiently. When equipment placement, circulation, and sequencing are thoughtfully planned, the kitchen operates more smoothly and supports the people who rely on it every day.
Collaboration Across Teams
Design success doesn’t happen in isolation.
Mission’s design team works closely with installation, project management, and trade partners throughout the build-out process. Collaboration is built on respect, a shared desire to help one another, and a clear understanding of the urgency involved in bringing a kitchen online.
That coordination continues during and after installation, ensuring issues are addressed quickly and operations are set up for success.
Looking Ahead
As the industry evolves, new technologies will play a growing role in the design process. But the foundation of Mission’s work remains unchanged.
The focus is, and always will be, on caring about the outcome. Mission’s design team approaches every project with the same goal: helping customers succeed through thoughtful planning, practical expertise, and genuine partnership.
Planning a New Foodservice Kitchen or Redesigning an Existing Space?
Mission Restaurant Supply brings decades of commercial foodservice design experience to every project, supporting operators with insight, coordination, and solutions that work in the real world.