Defining Foodservice Experiences
Utilizing modern technologies, we lay out every piece of equipment, connection, and workspace, and then contrast that design against the real-life culinary expertise of the former chefs, servers, and kitchen managers who make up our team. This level of accuracy and functionality keeps change orders to a minimum while preserving project timelines and budgets.
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Why Choose Us
Foodservice planning requires a specialized understanding of operations, business objectives, labor, production systems, and more informed by our culinary expertise.
Best Value
In budget and on schedule results delivering project objectives. Over four decades of foodservice operation and design experience enhance the functionality, efficiency, constructability, sustainability, and aesthetics of our projects.
Exceptional Constructability
We create Construction Documents that facilitate ease of build for contractors and trades. Better information means less budget overages, fewer delays, and a superior end product.
Efficient Solutions
Judicious use of resources is smart. Whether your priority is eco-efficiency, workflow optimization, maximum space utilization or all of the above; we design to these considerations.
Learn more about our design process
Foodservice planning requires a specialized understanding of operations, business objectives, labor, production systems, and more informed by our culinary expertise.
The Process
Expertise from start to finish
Phase 1
Programming & Schematic Design
This is the discovery stage, we want to learn everything about your vision. Identifying the food you plan to serve, we’ll determine what equipment you need and how the space should be utilized. The more we understand your goals, the more opportunity we have to fulfill them. Here we develop a program of requirements from which all design considerations flow.
phase 2
Design Development
The plans begin their transformation from space allocations to work stations focused on efficiency. We take the block plan and determine placement for equipment, fixtures, and furniture. We’re focused on operational details. Getting this right results in better construction documents, lower bids, and fewer change orders. An initial foodservice plan set is prepared for presentation to local authorities for the permitting process.
phase 3
Construction Documents
The details of the design development drawings are finalized and incorporated into the plan. Our deliverables are first-rate and include floorplans, elevations, Mechanical/Electrical/Plumbing connection requirements, and 11 40 00 written specifications. These will ultimately become what your contractor references to build your project. The foodservice equipment plan set is coordinated with Architectural Drawings in Revit and/or AutoCAD formats.
phase 4
Bidding & Negotiation
The Construction Documents are incorporated into the architects bid documents as contractors are solicited to submit proposals to perform the work for the project. We perform quality assurance reviews of product data submittals to compare proposed alternates and ensure 100% satisfaction of the Contract Documents. This allows us to deliver the best value to the end user.
phase 5
Construction Administration
In the final phase, we review foodservice equipment submittals for compliance with the bid specifications. A punch list is issued to ensure the installation is correct and matches the submittals. We stay connected throughout the construction process and provide onsite solutions to ensure that what is built corresponds with the project objectives and vision.
See how we can help your business
Foodservice is the engine that drives the energy and attitude of our communities.