We provide you and your client with detailed foodservice design and equipment information which will guide mechanical, electrical and plumbing engineers, thereby simplifying the foodservice design and documentation process for you office.
We understand the challenges and ever evolving design requirements of educational and religious foodservice facilities. Many of the “institutional feeder” style kitchen and cafeterias have been completely abandoned. They have been replaced with the upscale multi point, food court style serverys, which offers the customer / student the “retail” experience of display-cook to order serverys and neon menu signage.
In keeping with the new state nutritional guidelines, we can help design a kitchen which provides menu diversity and a high quality end product, to help compete with off campus restaurants in an open campus environment.
We have designed kitchens and serverys ranging from traditional “serving line” style lunch programs, to utilizing the increasingly popular multi-point food court style, which can offer a variety of international cuisines, at various locations all produced from a single centralized kitchen.
We would be honored to be part of your design team on your next project. With over 50 years experience, we never stop learning. We will work with you and your client to exceed their and your expectations.
We provide:
Schematic Design:utilizing client information, menus, meal requirements, we generate a preliminary design for the client to review. With the client feedback, we discuss and incorporate the necessary changes / modifications to the design.
Preliminary mechanical, electrical and plumbing utility load schedules for your MEP engineers. Once the equipment layout has been approved by the client, we quickly work on the load schedules. We have found that providing this information as quickly as possible, gives the engineer’s more time to perform their work, keeping the project on time.
Design Documents:fully developed foodservice drawings showing dimensioned MEP utility points, with individual identification on the corresponding schedule. At this phase we supply the section 11400 general specification and preliminary equipment specification document, calling out item, quantity, make, model and options for review by the client.
Equipment Specification Documents: After we have the comments back from the clientele, we move to fully develop the equipment specification documents, which include all relevant equipment manufacturer cut sheets.
Construction Documents: which include a complete set of fully developed foodservice drawings and equipment specification documents. This also includes all addendum revisions and final ready for construction documents.
Construction administration, RFI, RFC.
Health department plan review submittal.
Final issue for construction drawings and documents.
