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Full Service & Lifestyle Brands Restaurant Playbook

Introduction

What are the Food & Beverage (F&B) Full Service Concepts?

Depending on the brand, there are a range of options to fulfill the F&B requirements. This typically includes the All Day Café and full service restaurants.

This playbook is...

A set of guidelines used to determine the ideal full service F&B layout and to outline design strategies to incorporate into the final design.

This playbook is not...

The design solution. The full service F&B layout should adopt the design narrative of each property and be adapted to site specific conditions.

F&B Concept Definitions

The number of keys, available square feet, traffic flow, and estimated peak number of guests per hour should be analyzed with the Hilton Global Design Services Team to determine the appropriate sizing and type.

There are varied options:

All Day Café

The All Day Café concept represents a full service bar and restaurant that emphasizes high-quality F&B selections. It is designed to offer continuous service throughout the day.

• Bar (minimum 225 sq. ft./20.9 sq. meters)

• Adjacent full service kitchen (700 sq. ft./65.03 sq. meters)

Service Restaurant

Full service kitchen to support dining, to accommodate the required number of seats within the dining space.

Optional add ons in restaurant include:

• Bar (232 sq. ft./21.5 sq. meters)

• Buffet (100 sq. ft./9.29 sq. meters)

• Adjacent full service kitchen (1,541 sq. ft./65.03 sq. meters)

Full

All Day Café Zones

There are several key adjacencies to be considered when identifying the location of the F&B concept within the hotel property.

All Day Café

Back of House (BOH) Kitchen

All Day Café Key Adjacencies

Bar and Lobby Lounge

In the hotel’s All Day Café, the bar should serve as a central focal point, aiding guest wayfinding and defining zones within the space while maintaining an intuitive flow. Thoughtful adjacencies ensure the bar remains highly visible yet unobtrusive, allowing staff to circulate seamlessly between the front-of-house and back-of-house, reinforcing its role as both a social anchor and an operational transition point.

Bar and BOH Kitchen

The All Day Café should blend naturally into the lobby lounge, creating a fluid transition that encourages casual use throughout the day while maintaining a distinct identity.

Direct access to the full BOH kitchen is essential for operational efficiency, enabling smooth service and expanded menu capabilities. Circulation and flow must prioritize intuitive movement for both guests and staff, minimizing bottlenecks at ordering points and ensuring clear paths between seating, service areas, and back-of-house operations.

Bar and Drink Pick-Up

The drink pick-up counter should be positioned at least 2’-0” away from guest seating to provide ample space for trays and ensure smooth service flow. Undercounter millwork should discreetly house service station essentials such as napkins, straws, and glassware storage, maintaining an organized and efficient workspace for staff.

Lobby Lounge and Trash + Condiment Station

The station should be positioned adjacent to but slightly removed from the main bar workflow, ensuring accessibility for both staff and self-service guests while minimizing congestion. Designed with easy visibility for staff to monitor restocking and cleanliness, its storage should include backup coffee supplies, sugar, stirrers, napkins, and milk alternatives, all housed in millwork that maintains a tidy, organized appearance.

All Day Café In Application

Seamless flow between front-ofhouse (FOH) and back-of-house (BOH) operations is essential to optimize both guest experience and staff efficiency. For example, the kitchen door should be positioned for discreet yet efficient staff movement, minimizing guest disruption.

Consider: With your Food Service Designer, the flow of prep, cooking, storage, expo, wash, etc. to determine the best layout for optimized efficiency.

The beverage service station should be close to the expo and bar to support quick service, while the cookline and prep station need a clear workflow to the expo for smooth food delivery. The coffee condiment station should be easily visible, placed strategically near seating but away from main circulation to prevent congestion.

Overall, adjacencies should prioritize intuitive circulation, reducing unnecessary steps while maintaining a welcoming, dynamic environment for guests and staff a like.

Consider: Where are deliveries entering the kitchen? If possible, create a second staff entrance with an adjacency to the loading area/dock.

KITCHEN

POS Terminal

The POS terminal should be strategically located on the front bar to keep bartenders guest-facing, allowing for seamless transactions without disrupting hospitality flow. Millwork should be designed to discreetly house both the POS and a cash register while incorporating storage for essentials like receipt paper, menus, and bar tools, ensuring a streamlined and organized workstation.

Trash + Condiment Station

The station should be strategically placed near seating for accessibility while avoiding congestion in main circulation paths and maintaining clearance spaces for guest. Ideally inset within a niche to maximize clearances, it should also be adjacent to the kitchen for efficient restocking, with integrated waste and storage to maintain cleanliness and minimize staff disruptions.

Drink Pick-up

Positioning drink pick-up within the main circulation path of the kitchen entrance is helpful for staff but could create bottlenecks, so it should be offset to allow seamless traffic flow for both bartenders and servers.

Consider: A minimum width for any high traffic areas, typically 3’-6” to 5’-0”.

Placing the service station adjacent to the first bar seat requires thoughtful spatial separation -such as a subtle divider or extended bar counter- to maintain guest comfort while ensuring efficient drink pick up without disrupting seated guest.

Consider: the property’s waste/ recycling program when sizing this element.

Back of House Kitchen

The kitchen door should allow direct yet unobtrusive access to both the dining room and bar.

Consider: Potential guest sightlines and sounds disruptions related to BOH access. Just beyond it, a transition zone with a dividing wall separates BOH and FOH, shielding the bar’s dim, ambiance from a harsh kitchen lighting.

The corridor should be wide enough for staff to pass comfortably, with the door positioned near the expo station for efficient food service and adjacent to the dish pit for seamless plate returns from the dining room. Additionally, If feasible consider provide access to daylight.

Consider: Where space only allows for a single door opening, consider a double-acting gate with a view window.

Design Fundamentals

KITCHEN

Circulation

Circulation in restaurant and bar design ensures seamless movement for guests and staff, balancing efficiency and comfort. In an all-day hotel café, clear pathways between entry, seating, service stations, and back-of-house prevent congestion. Thoughtful flow enhances guest experience while optimizing staff workflow, ensuring smooth transitions from morning coffee service to dinner service and evening cocktails without disruption.

Map out and consider the high traffic areas and keep them clear.

Finishes

Finish selections should balance durability, maintenance, and guest comfort. High performance materials like stain-resistant stone, sealed wood, and non-slip flooring ensure longevity and safety. Upholstery should be commercial-grade and easy to clean. Main considerations include cleanability and durability.

Use food safe finishes in food prep areas.

Millwork Design

Millwork should always balance durability, functionality, and aesthetic cohesion. Custom cabinetry, bar die walls, and service stations must accommodate high-traffic use, integrating storage, ADA-compliant counters, and ergonomic layouts for efficiency. Consider built-in shelving for display, undercounter refrigeration, and concealed waste management. Material choices should support longevity and maintenance ease, with the design team selecting finishes to match the hotel’s overall aesthetic.

Lighting Considerations

Lighting should be adaptable, balancing function and ambiance. Layered lighting—ambient for overall illumination, task lighting for work areas, and accent lighting for visual interest—ensures flexibility throughout the day. Dimmable fixtures allow seamless transitions from morning brightness to evening warmth, enhancing guest experience while maintaining energy efficiency and operational ease. Avoid Glare. This strains the eyes and creates distraction for guest and employees.

Color temperature matters, consider what mood is trying to be achieved. 2400K will be amber and 2700k will be warm. Create as many zones as is reasonable, this will allow more flexibility to adjust color temperature and dimmability for the different areas.

Recessed Downlights: Strategically placed to provide uniform, ambient lighting throughout, ensuring a well-lit space without harsh shadows.

Decorative Pendants: Add visual interest and focal points above the bar or seating areas, offering both aesthetic appeal and functional illumination to enhance the overall ambiance and highlight design features.

Wall Sconces: Essential for adding depth and warmth to the bar design, often placed strategically on the walls behind the bar or along adjacent seating areas to create a layered, inviting atmosphere.

Task Lighting: Strategically placed behind the bar, such as undercounter LED strips or focused downlights, ensures efficient workspaces by providing clear, direct lighting for bartenders and staff during service hours.

Decorative Lamp Fixtures: Play a key role in establishing a warm and welcoming atmosphere, casting a soft, ambient glow that not only encourages relaxation but also elevates the overall mood of the space. These fixtures add elegance and charm while seamlessly blending with the bar’s overall design theme.

Bar Seating

Bar seating should balance comfort, accessibility, and ambiance. Barstools with backs provide additional support for guests, while materials should balance aesthetics with practicality.

Proper spacing—at least 24” per guest and 60” behind for staff—ensures smooth circulation. Thoughtful design keeps the bar a focal point, seamlessly adapting to all services from morning to night.

A standard 42” bar height requires lower 34” ADA-compliant sections with companion seating.

Be sure to check local accessibility guidelines.

Acoustics

Consider what type of guest experience you want, should it be a louder space or more intimate? Control noise from loud areas with smart layout choices, can the guest hear disrupting noises form the kitchen or server stations? The use of soft materials for noise reduction can help, walls, floors, and ceiling have the biggest impact. Additionally, consider music volume and correct speaker placement, remember guest will elevate their voices to speak over other noises.

All Day Café

Front Bar

Durability and maintenance are key considerations, as this high-contact surface must withstand scuffs, spills, and frequent cleaning. Materials like wood, metal, or stone should balance aesthetics with function. Incorporating purse hooks and discreet outlets to enhance guest convenience without disrupting the bar’s design.

Barstools

Barstools with backs provide comfort + support for guest, while materials should balance aesthetics with practicality-light enough for easy movement yet sturdy enough to prevent tipping, with finishes that withstand frequent use and cleaning.

Consider: How the base style might interact with the footrail, or adjacent chairs, or impede on circulation space.

Connectivity

Should be strategically placed along the underside of the bar top, spaced evenly to accommodate guests without overcrowding, and made from durable materials to withstand frequent use while blending seamlessly with the bar’s design. Best practice is spaced between seats.

If incorporating outlets, they should be discreetly integrated beneath the bar top or along the bar front, ensuring accessibility for guests while maintaining a clean aesthetic and preventing interference with seating and legroom. Best practice is spaced between seats.

Non-porous options like quartz, sealed stone, or stainless steel resist stains and spills, while porous materials like marble or unsealed wood require regular maintenance. The surface should be smooth yet sturdy, to withstand heavy use, frequent cleaning, and potential impacts from glassware and equipment.

Consider: The bar edge for aesthetics and for containing spills.

A foot rail should be positioned at an ergonomic height (typically 6-8 inches off the floor) to enhance guest comfort, made from durable materials like brass or stainless steel to withstand heavy use, and securely mounted to avoid trip hazards or obstruction of cleaning equipment.

All Day Café Back Bar

Diagram Key

1 Coffee Service

A well-designed back bar for a dualpurpose coffee and cocktail station should seamlessly integrate day and night equipment and storage needs, featuring an organized, ergonomic coffee setup with concealed or easily transitioned storage. During day service this piece would hold a tray with coffee supplies, sugar, stirrers, napkins, and milk alternative.

Kitchen Equipment

Back bar design must accommodate essential equipment, including refrigeration, freezer, etc, to ensure efficient workflow and seamless service in a compact, organized layout.

Lockable Storage

Lockable back bar cabinets with pocket doors maximize security without wasting space, while integrated bottle risers ensure visibility and accessibility, keeping storage both efficient and visually streamlined.

Taps

Beer taps should be strategically placed within the bartender’s optimal reach to ensure efficient service, ideally near high-traffic areas but away from cocktail stations to avoid congestion. Finishes should be durable and easy to clean, such as stainless steel or brass, with drip trays integrated into the bar top for cleanliness.

Consider: The visibility for guest engagement, keg storage proximity for quick changeovers, and cooling systems to maintain proper serving temperatures.

Consider a backsplash with a return splash along the cabinet line, ensuring protection from spills and maintaining a clean, cohesive aesthetic, while considering durability and ease of maintenance around all equipment.

Trash + Condiment Station

The condiment counter should be strategically located near the coffee station for efficient service, with built-in cabinets storing essentials like syrups, sugars, stirrers, and milk, ensuring organization and easy access while maintaining a clean, cohesive space. Finish selections should consider cleanability and durability.

Shield Design

When designing a condiment counter inset within a thick wall, the surrounding walls provide a natural shield on either side, creating a recessed, easily accessible yet protected station. Incorporating a clear acrylic or glass panel as a shield mechanism helps prevent spills and contamination while maintaining visibility, and integrating recessed shelving or storage beneath ensures a clutter-free, efficient service area. Consider utilizing a backsplash.

Trash

Condiment Station

The base should be constructed from durable materials such as solid surface, high-pressure laminate, or stainless steel to withstand hightraffic use and frequent cleaning. A continuous seal to the floor—whether through an integral cove base or a seamless transition—prevents debris buildup and ensures easy maintenance, promoting hygiene and longevity in a busy restaurant environment.

All Day Café

Bar Equipment Elevations

Front Bar Equipment Elevation NOT TO

Back Bar Equipment Elevation

BACK BAR MILLWORK ELEMENT ABOVE SPECIFIED BY A/ID

Full Service Restaurant Zones

There are several key adjacencies to be considered when identifying the location of the F&B concept within the hotel property.

Back of House (BOH) Kitchen

Elevators

Restaurant In Application

In buffet restaurant design, the location and layout of the space must support efficient guest movement and service, ensuring that the buffet stations are easily accessible and that there is adequate circulation around high-traffic areas.

Thoughtful material selections—such as durable, easy-to-clean surfaces for food stations and flooring that can handle high foot traffic—enhance both functionality and aesthetics. Design choices like zoning areas for different types of food, integrating heat-resistant materials around cooking stations, and creating designated storage spaces are crucial to ensuring a seamless experience for both guests and staff.

Design Fundamentals

These design fundamentals will be discussed on the following pages:

Circulation

Finishes

Acoustics

Architectural Lighting

Seating Types

Bar

Buffet

Circulation

Circulation in restaurant and bar design ensures seamless movement for guests and staff, balancing efficiency and comfort. In an allday hotel café, clear pathways between entry, seating, service stations, and back-of-house prevent congestion. Thoughtful flow enhances guest experience while optimizing staff workflow, ensuring smooth transitions from morning coffee service to dinner service and evening cocktails without disruption.

Map out and consider the high traffic areas and keep them clear.

Finishes

Use food safe finishes in food prep areas.

Acoustics

Lighting Considerations

Recessed Downlights: Strategically placed to provide uniform, ambient lighting throughout, ensuring a well-lit space without harsh shadows.

Wall Sconces: Essential for adding depth and warmth to the bar design, often placed strategically on the walls behind the bar or along adjacent seating areas to create a layered, inviting atmosphere.

Seating Types

Strategic seating arrangements help define distinct zones within a restaurant, creating an intimate scale while ensuring the space maintains a vibrant atmosphere. A mix of fixed seating—such as banquettes and built-in booths—anchors key areas, while flexible seating allows for adaptable layouts that accommodate different party sizes and operational needs. Private and semi-private dining rooms further enhance spatial versatility, offering secluded experiences without sacrificing the restaurant’s overall energy.

Bar

Reference the bar playbook for various bar configurations based on the property’s needs and volume.

Buffet Considerations

A well-designed buffet should prioritize guest flow, operational efficiency, and accessibility. Ideally, it is positioned near the kitchen for seamless food replenishment and adjacent to dining areas to minimize disruption. Efficient adjacency between the buffet and kitchen ensures smooth restocking and cleaning, allowing staff to replenish food quickly without interfering with guests. A strategically placed server and beverage station near the kitchen entrance further streamlines operations.

Clear sightlines, wide passageways, and nonslip flooring are essential for safety and efficiency, preventing bottlenecks and ensuring smooth circulation. Buffet stations should be positioned to allow adequate clearance between tables and pathways, with the layout anchored by key elements—such as a bar or entrance visibility— to guide guests intuitively. Wayfinding elements, including flooring transitions, overhead signage, and strategic lighting, further enhance navigation. Zoning, such as separating hot and cold stations or designating refill areas, improves service flow and minimizes congestion.

Essential Equipment & Storage

Key buffet equipment includes warming trays, refrigerated displays, sneeze guards, and service counters. Millwork should incorporate concealed storage for fuel pods, serving utensils, chafing dish lids, extra trays, and smallwares, keeping essentials accessible yet discreet. Integrated storage beneath or above the buffet counter, as well as above beverage and server stations en route to the kitchen, maximizes vertical space while maintaining efficiency.

Durable, heat-resistant surfaces, concealed compartments for heating elements, and integrated plate and silverware storage contribute to an uncluttered, polished aesthetic while supporting seamless service. Thoughtful material choices ensure long-term durability and ease of maintenance, enhancing both staff workflow and the guest experience.

Kitchen Plans & Equipment Schedule

with Buffet w/K tchen

BOH Kitchen

BOH Kitchen Elevations

EVIS IONS

BOH Kitchen

Typical Host Station Details

Considerations

Host Station Millwork

The design should prioritize resistance to wear, ease of cleaning, and complementing the restaurant’s overall design, as it provides the “first glimpse” of the interior. Materials like high-pressure laminate, wood veneer, or metal strike a balance between aesthetics and functionality, ensuring both durability and a welcoming impression.

Host Countertop

Durable materials such as solid surface, quartz, or stone are ideal for withstanding high-traffic use while maintaining a polished appearance. Design considerations should include ensuring the countertop height is comfortable for both guests and staff, as well as integrating discreet storage for menus, guest registers, or reservation systems to maintain a clean and organized space.

Task Lighting

The host station is a key area for task lighting, where focused illumination ensures functionality for greeting guests and managing reservations. This is also an opportunity to set the tone of the restaurant, using accent lighting like wall sconces or a decorative pendant to create an inviting atmosphere.

Typical Server Station Details

CONTINUOUS RECESSED LED STRIP LIGHTING AT TOP OF SHELVING NICHE FOR GLASSWARE ILLUMINATION

NON-POROUS BACK SPLASH 12-14" DEEP SHELF W SUPPORT FOR GLASSWARE QUANTITY SNF HEIGHT VARY COORDINATE SHELF HEIGHT WITH COUNTER TOP EQUIPMENT FEATURE WALL MATERIAL FINISH (CUSTOMER FACING)

PARTITION BASE AND FLOOR MATERIAL

Hardware Considerations

Accent finishes in hardware can elevate the design, using durable, high-quality materials like metal handles, hinges, and drawer slides that withstand constant use. The design should also prioritize ease of cleaning with smooth, non-porous, wear-resistant surfaces to ensure the station remains functional and visually appealing in high-traffic areas.

Typical Base Cabinet Details

Typical Trash + Condiment Station

Considerations

Waste Management

Trash bins should be located internally within cabinets, mounted on coasters with wheels for easy access and movement. It’s important to consider the height of the cabinet and bins for ergonomic use, ensure a heavy-duty material around the waste cutout with a protective lip to safeguard the countertop, and prioritize easily cleanable surfaces. Additionally, compliance with local codes and guidelines regarding trash and recycling should be followed to ensure efficient and sustainable waste management.

CONTINUOUS SEALANT

DES GN CONSIDERATION RECYCLING CUT OUT AND SCHUTE FOR LOCAT ONS REQUIRING RECYCLING

NON-POROUS COUNTERTOP AND BACKSPLASH

OVERHANG AND EDGE DETAIL INTENDED TO HIDE SUBSTRATE

CAB NET PULL

HEAVY DUTY EURO HINGE

WASTE BIN ON 2" CASTORS

DES GN CONSIDERATION RECYCLING BIN ON 2" CASTORS FOR LOCAT ONS REQUIRING RECYCLING

CAB NET FINISH MATERIAL (CUSTOMER FAC NG)

BLACK MELAM NE AT CAB NET INTERIOR

IMPACT WALL BASE ON MAR NE GRADE PLYWOOD 8" D AMETER COUNTER CUT OUT FOR WASTE W METAL LIP AND SCHUTE

UNDERCUT AT CABINET DOOR FOR DOOR SW NG

Typical POS Details

OVERHANG AND EDGE DETA L NTENDED TO HIDE SUBSTRATE

CAB NET F N SH MATER AL (CUSTOMER FACING) DRAWER FINISH MATERIAL (CUSTOMER FACING) NON-POROUS COUNTERTOP AND BACKSPLASH

Considerations

POS Terminal

The POS terminal should be strategically placed on the front bar to keep bartenders guest-facing, enabling smooth transactions without interrupting the flow of hospitality. A continuous inset finish is recommended to facilitate easy cleaning by staff. Millwork should discreetly accommodate both the POS and a cash register while integrating storage for essentials such as receipt paper, menus, and bar tools, ensuring an efficient and organized workspace.

AND PRINTER BY OWNER ENSURE COUNTER CAVITY IS APPROPR ATE S ZE FOR OWNER PROV DED POS SYSTEM

DIAMETER BLACK GROMMET FOR POWER/ DATA SUPPLY COORDINATE LOCATION WITH OWNER

OVERHANG AND EDGE DETA L INTENDED TO HIDE SUBSTRATE

DRAWER PROV DED BY OWNER WITH M LLWORK FAUX FRONT

DUTY EURO HINGE CABINET FINISH MATERIAL (CUSTOMER FACING

Typical Bar Details

Considerations

Countertop/Bartop

Bartop material selection for an all-day hotel café should prioritize durability, ease of maintenance, and aesthetic cohesion, with options like natural stone, quartz, wood, or metal offering varying textures, resilience, and design flexibility to suit both high-traffic use and the desired ambiance.

Flooring

Flooring selection should balance durability, slip resistance, acoustic performance, and aesthetic harmony, with materials like porcelain tile, natural stone, LVT, or sealed concrete offering resilience to high foot traffic while enhancing the overall design and guest experience.

Lighting

Consider service side task lighting. Work with local health code requirements to adequately illuminate food prep/work spaces.

Typical Bar Details

Considerations

Foot Rail

A foot rail for a bar should enhance guest comfort and durability, typically using materials like stainless steel, brass, or powder-coated metal for a refined aesthetic that complements the overall design while ensuring stability and ease of maintenance.

Foot Step

Alternatively, a footstep may be chosen when a more integrated or space-efficient solution is needed, using materials like wood, stone, or a built-in millwork ledge to align with the bar’s structure while maintaining ergonomic support for seated guests and ensuring easier cleaning in hightraffic environments.

Typical Upper Storage Cabinet Details

Typical Section @ Front Bar POS

CONT NUOUS RECESSED

OVERHANG AND EDGE DETAIL

ADJUSTABLE SHELVES ON BRACKETS & STANDARDS

Considerations

Cabinet Door Finishes

A solid panel door offers a sleek, minimalist look and is ideal for a more contemporary or streamlined bar design, providing a clean, uniform appearance, while a decorative inset door adds visual interest and texture, making it a great choice for a more traditional or ornate design, where the cabinetry becomes a focal point of the space.

Bottle Risers

Incorporating bottle risers in upper bar cabinets improves visibility and accessibility, especially with varying bottle heights; design considerations include adjustable risers for different bottle sizes and ensuring cabinet depth and shelf height allow for efficient organization and safe storage.

CONTINUOUS RECESSED LED STRIP L GHTING AT TOP OF SHELVING NICHE FOR GLASSWARE ILLUMINAT ON

CAB NET CARCASS ANCHORED TO

CABINET CARCASS ANCHORED TO CONCEALED N-WALL BLOCK NG

ADJUSTABLE SHELVES ON BRACKETS & STANDARDS

CABINET DOOR W TH DECORATIVE INSET FINISH MATER AL (CUSTOMER FACING)

HINGE BLACK MELAMINE CABINET INTER OR

BLACK MELAMINE CABINET INTERIOR

Typical Back Bar

Considerations

Feature Finishes

Feature finishes for the die wall and wall coverings should enhance durability, texture, visual interest, and the overall design narrative with materials like decorative tile, backpainted glass, metal accents, or textured wallcoverings providing a refined aesthetic while ensuring longevity.

Accent Finishes

Storage solutions for back bar countertops and backsplashes should prioritize functionality and durability, incorporating materials like quartz or stainless steel for work surfaces, while backsplashes in tile, glass, or metal enhance visual appeal. Lockable cabinetry ensures secure alcohol storage, while open or backlit shelving in wood or metal provides an elegant display for glassware.

Typical Double Acting Swing Gate

ADJACENT PARTITION

HEAVY DUTY DOUBLE ACTING SPRING HINGE FOR SW NG DOOR

OUTLINE OF SW NG DOOR

MILLWORK PANEL

ADJACENT MILLWORK CABINET

Considerations

Double Acting Swing Gate

A double swing bar door, with a minimum width of 3 feet, should be strategically placed to shield backof-house operations from guest view while allowing smooth staff movement. Positioned to avoid bottlenecking circulation near the drink pick-up area, it should integrate seamlessly into the millwork, maintaining both functional flow and a cohesive design aesthetic.

This playbook is intended to be a guideline only, for the implementation of individual designs specific to a property. User accepts responsibility to identify and make all required revisions or corrections necessary for the specific site. All changes, revisions and the development of the subsequent plans will be the “User’s” responsibility. By acceptance of this electronic media and the files it contains, the user agrees, to the fullest extent of the law; to indemnify and hold CORE architecture + design, inc. harmless from any damage, liability or cost, including but not limited to reasonable attorney’s fees and cost of defense; arising from any inferences made from these files or from any reuse of the files and data.