1. Programming

Space verification to support the food & beverage operation and expectations.

• Master Planning
• Prototype Development
• Scheduling
• Critical Path Coordination

2. Concept/Schematic Design

Identifying food flow through space adjacencies and fit in building.

• Space/Floor Plan Review
• Front of the House Flow Review
• Back of the House Flow Review
• Dimension Planning

Food storage, production, and ware management planning within each function.

• Concept & Menu Review
• Equipment Study
• Drawing/Spec Integration
• Layouts & Block Drawings

3. Design Development

Layered and detailed planning geared towards budgets and deadlines.

• Technical Drawing Development
• Scaled Plan Using Design Platform Determined by Architect
• Identification of Equipment
• Manufacturer's Data Sheets

4. Construction Documents

Bulk load estimate of plumbing, electrical, and ventilation required to support F&B equipment.

• Estimate Planning
• Plumbing
• Electrical

Technical Drawings identifying building requirements for planned equipment.

• Renderings
• 3D Modeling
• Schematic Flow Designs

Drawings and itemized specifications for competitive equipment pricing.

• Finalization of All Specs and Details
• Analyze Bids

5. Construction Administration

Ensures compliance with design documents, specifications, and review any change order requests. Final walk of jobsite before final payment to contractor.

• Quality Control Coordination
• Site Visits
• Coordinate Revisions
• Final Walk-through of Jobsite Before Final Payment to Contractor