We plan and design commercial food and beverage facilities for clients in the hospitality industry. Segments of the industry that we serve include hotels, health care, corporate dining, education, restaurants, resorts, clubs and cultural attractions.
Our deliverables typically consist of design documents that enable an owner to solicit competitive proposals for the delivery and “setting in place” of the food service equipment on a project. Our documents are coordinated with the Architect and Consulting Engineer to confirm that the finishes and building infrastructure are properly planned to withstand use in the commercial kitchen environment.
We do not manufacture or sell foodservice equipment. We “design and specify” and receive no remuneration for our work aside from those professional fees paid by the owners and Architects that we work for.
Founded in 1983, our business has grown and evolved throughout the years. In our early days our primary concentration was hotel foodservice renovation before diversifying into other segments including health care, education, corporate dining and then freestanding restaurants. Our entrée into each new segment began with a significant project and grew through word of mouth as our clients and architects began to refer us to others.
Today, the stature and number of our clients and projects continue to increase. We plan to maintain the principles and time – tested processes that have contributed to our success. Our team of diverse, skilled professionals, many of whom have over 20 years of service, will continue to deliver the right measure of skill and experience on every project.