• Determine goals and objectives
  
• Establish design criteria, customer and volume profile, menu format, service concept and cost parameters
  
• Develop foodservice program
  
• Develop schematic design and preliminary equipment list

• Select equipment; evaluate and incorporate usable existing equipment
  
• Develop an equipment plan and schedule
  
• Coordinate design efforts with project architects, engineers
  and owners’ representatives
  
• Facilitate Health Department review and approval

• Review and coordinate design with project architect, engineers and owners’ representatives
  
• Prepare mechanical and electrical spot connection plans
  
• Prepare final equipment plan, schedule, specifications,
  fabricated equipment detail drawings
  
• Provide detailed specification manuals

• Prepare master specification documentation
  
• Respond to bidders’ questions and substitution requests

• Review Kitchen Equipment Contractor submittals
  
• Address change orders and Requests For Information
  
• Inspect equipment installation; document contract
  deficiencies and required corrective action
  
• Extended Services

• Concept to construction administration
  
• Additional construction administration
  
• Verify pre-slab rough-ins
  
• Verify electrical and mechanical rough-ins
  
• Pre-equipment installation meeting
  
• Oversee installation

• Concept to construction administration

• Menu design and layout
  
• Logo and signage design

• Recipe planning
  
• Food cost analysis
  
• Commissary set-up

*Outsource Services