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.