CONCEPT DEVELOPMENT:
Meet with owners, management, chefs and architects to develop a mutual understanding of project size and objectives.

PRELIMINARY DESIGN:
Implement design criteria to develop conceptual design drawings.

BUDGET ESTIMATING:
Provide an equipment cost estimate based on previously established objectives.

LAYOUT:
Establish a detailed equipment plan based on analysis of preliminary design options, program requirements and budget.

PRODUCTION:
Provide AutoCAD drawings and documentation necessary to create a package for use in the field including:

• Equipment schedule
• Mechanical and electrical rough in plans
• Base, depression and wall opening plans
• Ventilation/exhaust hood plans
• Equipment elevations, sections and fabrication details
• Trade responsibility letter
• Itemized equipment specifications and proposal form

PROJECT MANAGEMENT:
Ongoing coordination of all phases of a project from conceptual stages through project completion; bid analysis, award of contract, health department submittal, review and inspection.