Food Service Design That Performs.

Specializing in the next generation of Hospitality, Amenity, and Food Hall environments.

ABOUT

Better Operations Begin with
Better Design.

Every successful Food Service environment starts long before construction begins. Thoughtful planning, operational expertise, and strategic collaboration are what transform ambitious ideas into high-performing spaces.

At Bayard FSD, we partner with operators, developers, architects, and engineers to design food service environments that maximize efficiency, support exceptional hospitality, and perform long after opening day.

Bayard FSD partners with clients across the country to bring complex food service projects to life.

Why Bayard?

Founded by Dylan Halaszynski in 2022, the firm combines engineering expertise with real-world operational insight to deliver thoughtful, collaborative food service design. With experience leading complex hospitality and food hall projects, Dylan helps clients transform ambitious concepts into spaces built to perform.

Dylan Halaszynski
Founder

SERVICES

Comprehensive Food Service Design From Concept to Completion.

Every project is different, but our approach remains the same:

Create spaces that work as beautifully behind the scenes as they do for the people they serve.

Strategic Planning

Build a strong foundation with feasibility studies, Operational planning, Utility coordination, and Project Budgeting that align your vision with real-world execution.

Design Development

Working alongside the Design Team, we develop coordinated layouts that improve workflow, maximize efficiency, and support your operational goals.

Construction Documentation

From permit drawings and equipment specifications to construction coordination and procurement support, we provide the documentation needed to move projects confidently from design to reality.

Our services include:

Site Feasibility Review for your space, building, or campus
Programmatic Planning and Preliminary Utilities
Schematic Diagrams
Project Budgeting at each phase listed below
Mechanical Coordination
Custom Fabrication Design
Sustainable Design
Jurisdiction Comment Coordination and Response

Comprehensive Design Documentation

Schematic Design Block Plans
Design Development Spot Connections
Permit Documentation
Construction Drawings
Specification writing for Kitchen Equipment Procurement

Start Your Project

TRUSTED BY INDUSTRY PROFESSIONALS

He's My First Call Before the Architect.

"Dylan is my first call when I execute a lease—before the architect, before anyone. He understands real-life operational flow and recognizes how foundational food service design is to every project that follows. His expertise influences every decision that comes next, setting the entire project up for success."

Adrian Verdin | CEO, On Brand Hospitality

Our Capabilities

Corporate Dining

Just because an audience is captive doesn't mean they're a shoo-in to dine in. Capturing their attention requires an experience tailored to their wants and needs, with access to a splurge every now and then. What will keep them coming back day after day? The answer helps shape a dining experience that feels less like an amenity and more like a destination.
Food Halls

How many Operators are you bringing under one roof? What should they share, and what needs to remain independent? How will guests move through the space? Where do deliveries come in, and where does waste go out? The answers help shape a Food Hall where each Tenant can operate successfully while the entire space works together.
Multi-Unit Operations

You willed yourself open in your first location. You learned from your growing pains in your second location. Now you need to perfect what you've started. It's time to take a stopwatch to your operations. How long does a ticket take from entry to sell? How much longer did the Tacos wait under the heat lamp compared to the Fried Chicken? What needs to change before you do it all over again?
Quick Serve Restaurants

Location. Location. Location. Do you have foot traffic? Do you have a neighborhood starving for a concept outside the beaten path? We have experience getting smaller Operators off the ground, striking the balance between Front and Back of House. Do you even need a Dining Room, or are you serving the perfect handheld to walk the nearby attractions?
Building Amenities

How much space do you need to execute catering for your conference services? Do you want to turn your private terrace public? What does a 'rooftop bar' look like for you? Should you add a juice bar, or just a coffee point on office floors? The answers help determine which amenities make sense for your building and what they need to perform.

Food Hall Expertise That Sets Us Apart.

Food halls have become some of the most dynamic spaces in hospitality—and they require a unique approach to planning and design.

Founder Dylan Halaszynski brings a rare perspective shaped by years of leading Food Hall projects as both a consultant and an in-house leader with Urbanspace.

His experience spans concept development, Operational planning, Tenant coordination, and Construction, helping Clients create destinations that work seamlessly for Operators and guests alike.

Whether you're developing a new concept or reimagining an existing space, Bayard FSD delivers thoughtful solutions built for long-term performance.

Let's Talk Food Halls

FEATURED PROJECT

Victory Social

Located in Dallas' Victory Park district, Victory Social brings together multiple chef-driven concepts in one vibrant destination.

Bayard FSD partnered with Culinary and Operations on the Food Service design to create an efficient, flexible environment that supports multiple Outlets while delivering an exceptional guest experience. From workflow to circulation, every decision was made with long-term Operational success in mind.