Design Services
Improper food facilities planning and design is a continuing problem in the foodservice industry. At Foodservice Resources, we have the experience in kitchen design required for cost-effective, efficient operations. Our food facilities design services include:
Programming
The clearly defined goals and objectives of a foodservice facility and the specific requirements for foodservice areas are crucial to the ultimate success of the project.
Schematic Design
Design concepts are articulated, and the general organization of the allocated space is indicated.
Preliminary Design
Preliminary equipment selections are made, and utility and budget estimates are refined to give owners, architects and engineers an overview of the completed facility.
Design Development
The design is refined, detailed equipment layouts and outline specifications are provided for review, and budget and utility estimates are further clarified.
Construction Documents
Computer-aided drafting speeds the production of bid documents and specifications. Accurate documents ensure that final coordination with the other project disciplines is accomplished successfully.
Post Contract Administration
We review and approve shop drawings, analyze and assist in the selection of the kitchen equipment contractor, and finalize the installation through final inspection and start-up.
Operations
Management consulting and operations analysis is often viewed as a vague and little-understood discipline. We provide independent advice that is succinct and useful. The experience we have gained from years of involvement in foodservice operations and related services gives us unparalleled expertise in a variety of foodservice management consulting areas.
Market and Feasibility Studies
Market research and demographic studies are critical in determining the appropriate time and place to develop a new foodservice operation.
Food and Beverage Concepts
The development of food and beverage operating concepts to complement a foodservice facility design is a major area of concern for foodservice operators.
Food and Beverage Operations
Documented policies and procedures, performance based training programs, as well as menus, recipes, and plating and portioning guides are some of the keys to ultimate operational success in a food and beverage operation.
Accounting Services
Financial reporting information must be comprehensive, yet simple to implement and easy to understand. Developed through years of hands on experience in this field, our simplified management systems yield up-to-date cost control data with minimal effort.
Support Services
Asset evaluation, development of foodservice RFPs, management audits, mystery shopping, marketing plans, and operational audits are just a few of the related services available to our clients.