Schematic Design. 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 Documents.

 Design 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 Engineers. 

 Post- 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.