During this phase of the project, we will develop the
preliminary arrangement of the commercial foodservice equipment and
or laundry equipment components based on the clients objectives,
menu and goals for this specific food service operation.
We will also provide a preliminary cost estimate and assist
in development of a schedule for the completion of the Contract
Development. During this phase of the project, we
will select food service equipment, prepare an in-scale equipment
plan, assign item numbers to each piece of equipment and prepare an
equipment schedule indicating all makes, models and required utility
connections. We will also prepare and distribute manufacturer’s
cut-sheets of equipment details in the Adobe PDF format and will
post to an FTP site for engineering purposes.
Construction Documents. We will develop Utility Spot
Connection Plans (rough-in locations) indicating characteristics and
approximate locations of each utility connection for each piece of
equipment. Equipment Elevation Drawings, Equipment Fabrication
Details, Equipment Refrigeration Systems, Special Conditions Plans
indicating special building features required, Exhaust Ventilation
Requirements, Telephone and Data Port locations pertaining to
foodservice and laundry, Food Service and Laundry Bid Specifications (Section 11400 and 11110) and a Final Cost Estimate based on
the Contract Documents. We will attend Owner/Architect/Consultants
meetings. We will also provide coordination assistance to the
Architect, General Contractor, Sub-Contractors and the Consulting
Contract Services. During
this phase of the project, we will provide advisory, project field
inspection and coordination tasks.
We will review for approval, all Kitchen Equipment
Contractor’s submittals, provide on-site inspection and generate
lists of deficiencies if any.