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 We strive to provide our clients aesthetically pleasing and functional facilities that reduce operating expenses, optimize workflow, encourage strict sanitation practices and provide maximum flexibility. |
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Programming & Schematic Design Phase |
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Meet with the Project Architect to gather necessary input regarding the Project |
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Meet with the Director of Food Services or other designated representative of the Owner to gather essential operational ideas and input necessary to prepare plans |
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Review existing operations and incorporate methods into design |
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Prepare design development plan showing equipment to be installed, including descriptive equipment schedule |
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Prepare estimate of installed cost of foodservice equipment |
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Submit design development plan for review by Architect and Owner |
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Review with Architect and Owner and incorporate comments into Construction Documents |
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Prepare ¼” = 1’-0” floor plans and schedules |
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Prepare spot rough-in drawings with complete schedules of utility requirements |
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Coordinate with related engineer(s) and architectural staff to coordinate work of construction contract as it affects equipment or operation systems |
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Prepare cut sheets that describe utility requirements of equipment |
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Prepare final working drawings to show custom fabricated equipment and special construction details, including, but not limited to, equipment layout, electrical, ventilating, mechanical connections and plumbing equipment rough-ins as well as any details, elevations, and sections as required of custom fabrication, exhaust hood, walk-in box, etc. to properly illustrate the required work |
Specification Phase |
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Construction Documents (drawings and specifications) shall be provided to the Architect both in hard copy and in a magnetic media compatible with the Architect’s software. Specifications (Section 114000) shall be in the format specified by the Architect |
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Prepare updated statement of probable foodservice equipment cost |
Bidding Phase |
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Assist Architect in responding to pre-bid questions |
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Assist Architect in reviewing and evaluating bids |
Construction Phase |
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Review all foodservice shop drawings and submittals for completeness and compliance with Contract Documents |
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Assist Architect/Engineer in responding to Contractor’s inquiries, preparing change orders, etc. |
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Perform Substantial Completion inspection and provide punch list |
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Review Operator’s and Maintenance Manuals for approval |
