Our Brochure
Clevenger Frable LaVallee, Inc.
777 Westchester Avenue, Suite 120
White Plains, New York
(914) 997-9660


From facility evaluation to final punch list, rely on our
expertise and experience to keep your project on time and on budget.

Our Process: Design - Bid - Build

A properly designed kitchen facility satisfies its Owner’s many objectives. It sets out on the path to do so long before the cooking starts. Clevenger Frable LaVallee’s commitment to serve only our clients, without partiality, is rooted in our 3-step project process: Design, Bid, Build.

While other companies may not offer this service, we believe that requesting and analyzing competitive bids from a number of qualified contractors specializing in contract installation of foodservice equipment is critical to determining the real market price of each project. This is the only way for Owners to proceed with full confidence.


Facility Assessments

Our work often begins with an evaluation of existing facilities to estimate service capacity, determine the potential for reuse of existing foodservice equipment and develop a budget for expansion or renovation. We can also step in to help solve problems, confirm code compliance or conduct peer reviews of design work completed by others.

When you need to make decisions, we are here to ensure you have accurate information and to present and explain all options. We provide due diligence evaluations of existing facilities in order to:

  • Define where the facility is in its life cycle
  • Determine the potential for reuse of equipment
  • Estimate the service capacity of the facility
  • Document needs for improvement
  • Develop budgets for expansion or renovation
  • Solve problems associated with deficient design or construction
  • Confirm code compliance of existing facilities
  • Conduct a peer review to validate a design
  • Prepare existing condition plans

Design Services

Our expertise in food facility design & construction and experience gained over the course of more than 2,500 projects enable us to propose designs that achieve a balance of project scope, quality and cost best suited to your project objectives.

Whatever your foodservice mission, project size, budget and degree of complexity we’ll work closely with you and other members of your team to develop a design that’s right for you. In doing so we acknowledge that every dollar spent on food service equipment requires equivalent expenditure on building infrastructure and architectural fit-out. Our Architectural and Engineering Guidelines issued at the outset of the design phase suggest cost effective systems & materials unique to commercial kitchen environments.


Specific design services include:

  • Space allocation /flow diagrams
  • Conceptual drawings
  • Equipment selection
  • Schematic design
  • Equipment cost estimation
  • Design development
  • Contract documents


The design phase culminates in a set of final documents that incorporate all design drawings and specifications and are coordinated with other members of the design team. The final documents  define exact requirements for the foodservice scope of work and are used to obtain competitive bids for the foodservice equipment.   Any recommendations for specific material or equipment are made only for your benefit: we do not sell equipment or receive any commission payments for their specification.

For a more detailed explanation of Design Services click here:  Understanding the Process: What We Do.


Construction Administration

We monitor the construction of your project to ensure it progresses as it should and that it meets our specifications and your expectations.

From demolition until the doors open, we are your advocate while your project is under construction. We will conduct on-site inspections, submit field reports, respond to Requests for Information, complete the shop drawing review, and prepare the final punch list. We are available to answer questions and help you resolve any issues that may arise. Our loyalty is to you, and your satisfaction is our priority.


Operational Assistance

We have many years of hands-on operations management experience in the foodservice industry, and can offer assistance in a variety of areas, to make your business more productive and profitable.

Cost-efficient foodservice management requires a comprehensive strategy for each area of operation. We can work with you to identify opportunities for improvement and create a realistic approach to implementation.

We offer the following services:

  • Operational assessments
  • Financial audits
  • Procedure reviews
  • Subsidy reduction strategies
  • RFP development through contract negotiation, award and implementation
  • Liaison training
  • Liaison management, contract negotiation
  • Quality assurance
Services | CFL Design