About this episode

The episode discusses the critical role of foodservice design in enhancing restaurant efficiency and guest experiences.

This week on Better Buildings for Humans, host Joe Menchefski sits down with Ryan Mikita of Ricca Design Studios for a fascinating conversation about the hidden world of foodservice design and the critical role it plays in shaping the restaurants, hotels, schools, arenas, and hospitality spaces we experience every day. Drawing on his unique journey from restaurant operations to leading large-scale foodservice design projects, Ryan shares how thoughtful planning can improve efficiency, employee well-being, sustainability, and the overall guest experience. The discussion explores everything from kitchen ergonomics and ventilation to workflow optimization, allergen-safe design, sustainability initiatives, and the growing shift toward all-electric commercial kitchens. Ryan also dives into the science and art behind restaurant operations, explaining how foodservice designers balance mathematical planning with human-centered design to create spaces that support both staff performance and memorable customer experiences. From university dining halls and hospitality venues to major public assembly projects and international developments, this episode offers a rare behind-the-scenes look…

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