Our approach to the design development of a project is to listen. We listen to the owner, architect, and general contractor's administrative personnel and their concerns for efficiency and cost. Last, but not least, we listen to the Southern Nevada Health District and their concerns for durability, ease of maintenance, utilities and energy efficiencies. After a thorough analysis of all existing data we will begin defining objectives, space requirements, space relationships and performance issues. Once this is done we begin analyzing our options relative to cost regarding buy-out equipment verses custom fabricated equipment. We are truly committed to an amalgamation of everyone's needs and concerns.
We take a conservative approach to equipment selection. Innovation for innovation's sake is too often at the expense of the owner or operator. We select equipment that has a proven track record and brings a value aspect in the market. They are providing what the customer wants in productivity, performance, dependability and at a price that is perceived as being worth the value. It also means if there is a problem, there will be a good service organization with sufficient stock of parts to make repairs in a timely manner.
Our specifications are written on through AutoQuotes software platform, and in the Construction Specifications Institute (C.S.I.) format so they can be easily reformatted to match the rest of the specification throughout the project.
For design drawings are produced in the latest CAD program which is AutoCAD Release 2018 along with 2018 REVIT/BIM. For documentation we implement using Microsoft Office 2010. We have the capacity to receive/send electronic files via internet email (there is a 100 MB size limit to email attachments).
Working with Architect, Owner/Rep, Engineers as necessary to develop operational
objectives and design criteria.
Preparation of schematic plans in coordination with the design team indicating
equipment layout of all food service areas and to establish principal flow patterns
and space planning.
Food Service equipment cost estimate (non-itemized), along with detailed
Instructions to architects and engineers.
Preparation of final equipment floor plans, equipment schedules, plumbing,
mechanical, electrical, and building conditions floor plans based on approved
design development floor plans and review comments; and a complete equipment
Preparation of equipment elevations and detail drawings.
Preparation of final specification and bid document. Update equipment cost estimate.
Bid & Negotiation Phase
Assistance and recommendations of Kitchen Equipment Contractor bids and
in award of contracts.
Consultation during construction and checking of shop drawings and equipment
RFI Request, on-site walk throughs, and coordination management.
Intermediate and final inspection of foodservice equipment installation to insure
compliance with drawings and specifications as established in our proposal.
Update equipment cost estimate.
Copyright 1992 - 2020
Food Facilities Consultants, LLC.
All Rights Reserved.
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