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Foodservice Design for New or Renovated Facilities

  • Space Planning & Conceptional Design

  • Conceptional Design Review

  • Bar Design, Concessions Layout, Kitchen Layout, Servery Design

  • MEP Rough-In Data & Connections

  • Equipment Budget Estimates 

  • Custom Fabrication Drawings & Elevations

  • Bid Packages

  • Submittal Review

  • Substantial Completion Inspection & Report

  • Revit or AutoCAD

Site Survey & Reporting

  • Catalog Existing Equipment

  • Assign Conditions Ratings (each equipment piece; indicate equipment in need of repair)

  • Determine & Assign Remaining Useful Life (each equipment piece)

  • Determine Estimated Replacement Cost (for pieces with fewer than three years remaining life)

  • Indicate Areas At Variance with Latest Food Code

  • Create Interactive Capital Budgeting Model (to estimate annual future capital outlays)

  • Provide Comprehensive Report with all Data & Recommendations

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