Author's supervision as a key element for the success of gastronomic projects
Author's supervision as a key element for the success of gastronomic projects
Personal reflections of Luboš Prüger, CEO of Projects 4GASTRONOMY s.r.o.
When I started my first gastronomic projects years ago, I had one fundamental idea - that quality project documentation is a guarantee of quality implementation. However, I quickly discovered that the reality of construction is far more complex. Even the best project alone will not guarantee that the result will be exactly as originally intended. This is where the author's supervision comes into play, which I'd like to share with you on a more personal level - not only as an expert, but also as someone who has experienced first-hand what it means when this important link is missing.
From drawing to reality: a journey that is not automatic
Catering is not just about design or technical drawings. It is about combining functionality, aesthetics and strict hygiene, safety and operational requirements. Every kitchen, every bar or serving point has its own logic, its own operational rhythm. And this "invisible know-how" cannot be captured in a drawing. It has to be monitored during implementation, so that it doesn't happen that someone, perhaps out of ignorance or even good will, decides to "do something a little different" - and suddenly the kitchen doesn't work as it should.
Author's supervision is the voice of the project in the reality of construction
At Projects 4GASTRONOMY we have completed dozens of projects, and I can say with certainty: author's supervision is not a bureaucratic formality. It is a practical tool that protects not only the client's investment, but also our work as designers. When we are personally present on site, we can detect errors, ambiguities or unexpected clashes in real time - and resolve them immediately. Without unnecessary delays, without looking for the culprits.
For example. Without the author's supervision, only the sanitary inspector would have found out during the final inspection. Thanks to our inspection, everything was corrected before the ceilings were closed. This saved not only a lot of money, but also time and nerves.
A bridge between professions and interests
Many professions meet on the construction site - builders, electricians, plumbers, technologists. Everyone has their own perspective and priorities. The author's supervision is the one who holds a unified vision and makes sure that the different professions do not contradict each other, but complement each other. This is especially important in foodservice operations - because a poorly placed water supply or an improperly hung hood can mean that cooks have to work around obstacles on a daily basis. And we just don't want that.
When it's not just about the building, it's about the operation
Our work doesn't end when the last appliance is plugged in. We know that when the operation actually comes to life - when the day-to-day routine begins - only then will it become clear just how good a project it really was. Author's supervision is the tool that helps turn drawings into actual working operations. It's not just about technique, it's about experience, context and the ability to anticipate.
Summary? It's not worth the risk without supervision
If you're investing in a new foodservice operation, a kitchen remodel, or a hotel facility upgrade, don't leave the design supervision on the sidelines. It's an investment in quality, in flawless execution and in the long-term functionality of the operation.
For me personally, it is also a question of professional responsibility. When we design something, we also want to get it right. And it is thanks to the author's supervision that we can be sure that we can stand behind the result. Because building a gastropub is not just a technical challenge - it's also a big commitment to the people who will use it every day.
Luboš Prüger CEO, Projects 4GASTRONOMY s.r.o.
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