A visionary, enthusiastic restaurateur
Dumbwaiter lift design for a bar and restaurant
To investigate requirements of all potential lift users and specify a design to optimise restaurant functionality
Dumbwaiter Function D2E quickly determined that the lift would be a main artery for the restaurant. Any failure to meet users’ needs or to function efficiently would have major consequences for the business. Initially, our client had hoped a standard off-the-shelf design would be suitable, but D2E rapidly determined this would be a costly and bad solution.
User Demands The chef needed the lift to move hot food, four plates at a time. Plates were not standard size, requiring a larger shelf area than normal.The head waiter wanted to move dirty dishes piled high inside the lift. He also wanted indicator lamps to announce lift arrival in the restaurant area, not bells or buzzers that would disturb diners enjoying its quiet, sedate ambiance.
The lift had to travel three floors, the intermediate floor between kitchen and restaurant being a bustling wine bar. The bar manager expected use of the lift for routine stocking of drinks shelves outside restaurant service hours.
Building Limitations A headroom constraint prevented conventional machine above lift configuration.
A simple standard dumbwaiter lift would not have given a service level expected by the main stakeholders and poor investment would have resulted. D2E devised and specified a product to bespoke dimensions, to a machine-room-less or machine in pit design, with a robust car interior to cope with the very heavy use expected and controls and signals that met user requirements. A lift contractor was able to meet D2E specifications and ensure that D2E’s client’s expectations were fully satisfied.