1.

• Sponsored by:Lynx Professional Grills

Presented by:Brian Eskew and Dave Herbert

NKBA Professional Development Course NKBA professional development course sponsored by, Lynx Grills, Inc. Presented by: Brian Eskew 2. he Fundamentals of Outdoor Kitchen Planning& Product Selection T 3.

Outline the growing trend in outdoor kitchens and explain the need for improved planning and design resources.

Teach the fundamentals of outdoor kitchen planning with a focus on location guidelines, environmental considerations and construction.

Teach the array of outdoor kitchen equipment that is available and how to select the products that best suit a consumers cooking and entertaining needs.

Course Objectives 4. At the end of this course, the student will be able to:

Outline the growing trend in outdoor kitchens, past and present

Develop a plan for an outdoor kitchen, taking into consideration location guidelines, environmental issues, and construction

Choose appropriate equipment for an outdoor kitchen

5. { The Emerging Trend } 6. Early Outdoor Living 7.

Typically consisted of a brick BBQ grill with cast iron grate using charcoal for fuel

Used mainly for cooking

Predominate in dry,

warm climates and

Sunbelt states

• Texas

• Florida

• Southwest states

Early Outdoor Kitchens Pre-1990s 8. Early Outdoor Kitchens Post-1990s

Premium stainless steel BBQ grills were introduced in 1995

• Advertised as the last BBQ grill you would need to buy

• Lifetime warranties offered

• Primarily free-standing grill market

9. Economic & Societal Drivers 10. Societal Drivers

Cocooning

• Late 90s trend towards individuals socializing less in public and retreating into their homes

Staycation

• Marketing term used during the financial crisis of 20072010 in which an individual or family stays and relaxes at home

11. Economic Drivers

Mortgage refinance boom

• Historically low mortgage rates of 2004

Rapidly escalating home values

• Huge equity gains over very short periods

12. The Birth of the Luxury Outdoor Kitchen 13. Outdoor Kitchens Today

What was once just a Sunbelt state trend is now a national category

Have a wide variety of accessories

• Not just a grill anymore

• Can be as comfortable as the indoor kitchen

Do not correlate with

weather, they correlate

with wealth

Concept of outdoor

kitchens is introduced

in magazines and TV

14. Improved Planning & Design 15. Need for Planning & Design Services

Trend emerged quickly leaving little time for resources to fully develop

No box store planning tools

Landscapers & construction professionals are a valuable resource

CKDs are in a perfect position to supply what consumers need

16. {Kitchen Planning Fundamentals} 17.

Perimeter

The First Consideration

Destination

Perimeter 18. Location Considerations

How close will it be to the indoor kitchen?

Will it be covered or exposed?

• Pergola

• Gazebo

• Covered porch

• Open patio

Will it have access to utilities?

• Gas

• Water

• Electric

• Drainage

19. Suggestions for Perimeter Kitchens

Part of kitchen under cover, and part of it exposed

Shed style or pergola

Partial walls or retractable screens

• Keeps out some heat and humidity

• Helps keep out insects

• Seating may be incorporated into structure

All amenities may not be needed

20. Example of Perimeter Kitchen 21. Suggestions for Destination Kitchens

Should be planned as new construction

• Detached structure

• Utilities will be needed

May need all the amenities found in an indoor kitchen

Lighting to the kitchen

• Think about pathway/walkway/driveway

22. Example of Destination Kitchen 23. Environmental Considerations 24. Wind

The location for a luxury outdoor kitchen often includes wind

• By a lake

• Side of a mountain

• On the beach

• In a canyon, etc.

Solutions

• Louvered panel

• Solid wall with windows/doors

• Retractable screen

25. Sun / Shade

Will vary based on locale and climate

Shade provision mainly over cooking area

• Pergola filters the light

26. Wet / Dry

Many locales grill year round

Partial covering

Solutions

• Retractable awnings

• Pergola in

• conjunction with

• awnings

27. Hot / Cold

Must consider construction materials

• Porous materials cannot be used in freezing climates

Heating options

• Covered in more detail in Section 3

Year round options in very cold or very hot climates

28. Insects

Semi-enclosed outdoor kitchen

• Covered screened-in porch

• Retractable screens

• Structure that can be opened up when desired

29. View

Consider the surrounding area when designing

Plan seating so that people seated in the outdoor kitchen can enjoy the view

30. Construction Considerations 31. Shelter & Other Structural Components

Pergola

Lanai

Gazebo

Semi-enclosed

Screened-in or glassed-in porch

(Florida Room)

32. Flooring

Weather elements

• No travertine or marble

• Interlocking pavers

• Poured textured concrete

33. Cabinetry (outdoor kitchen structure)

Early cabinetry were pre-fabricated boxes into which the appliances were dropped

Masonry gives organic look

• Brick

• Stacked stone

• River rock

• Other block type cabinets

Wood teak, cypress, bamboo, ipe

Stainless

Modular / Block Options

34. Cabinetry Examples 35. Countertops

Granite

Ceramic tile

Concrete

Glazed lava stone

Other natural stone

Different materials

suitable for different

climates

• Porous materials not suitable for freezing climates

36. Lighting

Entertaining may take place after dark

• Overhead lighting

• Task lighting

• General ambient lighting

• Floor lighting

37. Utilities

Gas

Electrical

Water

Drain

38. Seating

Separate

Built into structure

Arranged to maximize view

39. { Selecting the Equipment } 40. Understanding the Space 41. How Much Space is Available?

Small

• Grill only

• Grill plus small storage

Medium

• Enough counter space

• • Prep food

• • Plate and serve food

• Enough storage space

Large

• No limit to space

42. How Will Outdoor Kitchen Be Used?

How do you envision yourself using the space?

Cooking only

Gathering

• Family only

• Friends and family

Entertaining

• Regularly

• Special events

43. What Types of Food Will Be Prepared?

Grilled

Baked

Roasted

Smoked

Boiled

Wok

Steamed

Fried

Raw

44. How Often Will Kitchen Be Used?

Daily

Weekly

Occasionally

Seasonally

Year round

45. How Large Is The Group?

Small

Medium

Large

• Need a lot of grill space

• Need a lot of counter space

46. Food Preparation & Clean Up

Trash disposal

• Built-in trash cans

Towel

• Paper towels

• Bar towels

• Cleaning rags

Preparation and cutting surfaces

• Cutting boards

• Cutlery

47. Storage

Dry storage

Utility storage

Organized, item

specific storage

48. Refrigeration

Beverages

Food containers

Raw food

49. Heating

Radiant heat

• Useful in freezing climates

• to keep snow from accumulating

Overhead heating

Post mounted heating

Free-standing heaters

50. Cooking

Gas

Electric

Charcoal / wood

• Stainless steel

• Ceramic

Built-in Gas Grill by Fire Magic Charcoal Smoker by Viking Ceramic Smoker by Grill Dome 51. Ventilation

Removes smoke and grease

Protects an overhead combustible surface

• Overhang

• Pergola

Important for an enclosed or semi-enclosed space

52. Selecting the Right Equipment for Each Functional Zone 53. Functional Zones

The following functional zones will be covered in more detail on the following slides and examples of each product will be shown

• Hot zone

• Cold zone

• Wet zone

• Dry zone

• Refuse zone

54. Hot Zone

Built-in grill

Freestanding grill

55. Hot Zone

Side burner

Wok burner

56. Hot Zone

Power burner

Warming drawer

57. Cold Zone

Refrigeration

• Food

• Beverages

Beverage dispenser

58. Cold Zone

Ice machine

Cocktail station

59. Wet Zone

In close proximity to hot and cold zones

Sink

Prep station

• Fruit for drinks

• Food to go on grill

60. Dry Zone

Food preparation

• Countertops

61. Dry Zone

Food preparation

• Cutting boards

• Paper towel dispenser

• Cutlery

62. Dry Zone

Storage / Cabinetry

• Cutlery

• Flatware

• Plates

63. Refuse Zone

Trash can

• Pull out drawer

• Countertop chute

Should be close to prep zone rather than cooking area

64. This course qualifies for 0.1 NKBA CEUs. Be sure you register with your Chapter Officer to receive your CEUs. Thank you for your participation.