An Overview of Our Design Services

Although every foodservice project is unique, there are certain procedures that generally flow in order. Here's a brief overview of how we approach projects:

Primary Planning Phase
• Team input meetings
• Space allocation discussions
• Volume estimate
• Area utilization layout

Design Development Phase
• Equipment and facility layout
• Equipment cost estimate
• Architectural treatment of kitchen, dining and (if called for) laundry areas

Construction Document Phase
• Finalizing of contract drawings, including floor plans
• Equipment schedule with power loads
• Mechanical and electrical requirements
• HVAC requirements
• Required elevations and cross sections
• Manufacturing details for custom-made specifications
• Coordination of all documents with other members of the design team