Restaurant Design: How SSA Nails Down Their Clients' Design Needs

On this episode of “On Foodable Side Dish,” we learn about SSA, a foodservice design and consulting firm that prides itself on putting their clientele first.

Ken Schwartz, president and CEO of the 29-year-old firm, believes in becoming their client’s strategic partner and biggest advocate in order to accomplish their vision.

“I think a lot of designers design for themselves, and I think we are one of the few firms that really design for the client,” said Schwartz.

They fulfill their objective by involving their creative team of designers and technical visionaries very early into each project.

“We realize everybody is going to be very critical of our work…. We wanted to criticize our work before it ever left our we welcome that input and that input gets folded into the project,” Schwartz said.

SSA’s approach is to sit back and listen to the client and understand the entire project as a whole before dissecting it area by area, to hone in on how the operation will function and succeed.

Ken Schwartz adds that by being a solution-based design team, they can exceed expectations by designing tools that really benefit their clients, or can overcome challenges with buildings themselves in terms of ventilation, refrigeration, design limitations, and more.

SSA has clients in over 20 different countries and their portfolio includes Hard Rock International, Dean & Deluca, InterContinental, Marriott, Morgan Hotel Group, Microsoft, Dell, Johnson & Johnson, Pepsico, Michael Mina Group, Scott Conant Management and many others.

Watch the full episode now!