BASIC SERVICES

SCHEMATIC DESIGN PHASE:

- Meet with client to review operational program and/or design criteria to meet functional requirements.

- Design studies to establish spatial requirements and area relationships to meet requirements.

- Prepare small scale drawings of proposed food service floor plan(s) for review and approval.

DESIGN DEVELOPMENT PHASE:

- Upon approval of Schematic Design Phase, prepare large scale CAD drawings of food service equipment floor plans with equipment schedules.

- Prepare outline specifications of proposed equipment.

-Prepare brochure manuals of proposed equipment.

- Prepare itemized food service equipment cost estimate for budget approval.

-Necessary presentation meetings to meet project requirements.

CONTRACT DOCUMENT PHASE:

- Provide Contract Drawings (CAD) to include large scale food service equipment floor plans with equipment schedules, equipment details (sections/elevations), mechanical and electrical rough-in drawings (dimensioned if required) of equipment utility requirements, area floor drains, and electrical convenience outlets.

- Coordinate our work with other members of Architectural/ Engineering Design Team.

- Prepare food service equipment specifications for bidding and negotiation purposes.

- Prepare itemized food service equipment cost estimate.

BIDDING/CONTRACT AWARD PHASE:

- Provide listing of Food Service Equipment Contractor for Client’s consideration.

- Evaluate and approve requests for alternate brands and material.

- Prepare advisory aid in receiving and review food service equipment bid proposals.

CONTRACT ADMINISTRATION PHASE:

- Review and approve Contractor’s submittal data (food service equipment manuals, custom fabricated equipment shop drawings), and dimensioned mechanical and electrical rough-in drawings.

- Respond to Contractor’s Requests for Information and field related problems.

- Necessary inspection visits of food service equipment installation to ensure compliance with contract Documents, preparing complete listings of all discrepancies.

ADDITIONAL SERVICES

- Preparation of formal program of operations criteria.

- Feasibility studies.

- Prepare Complete Bid Package.

- Attend job progress meetings and preliminary inspections relative to the food service equipment installation.

- Demonstrate the use of the food service equipment.