Commercial Food Facilities Design & Consulting / Planning / Cad Design / Project Management
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With considerable experience, we are able to achieve the best possible value and pricing on equipment for our clients and the results are a better coordinated project that reflect savings from all areas of planning and project development. Commercial Kitchens / Food Facilities Planned with DESIGNED FOOD FACILITIES INC. are client served to suit a specific need and completely remove any possibility of a "conflict of interest" as with kitchen equipment supply contractors who design and also sell equipment and who receive benefits from whatever they promote and margins of profit increase to their advantage. Because of our extensive knowledge of kitchen equipment and efficient functional layouts, we design to attain the highest quality of operation to satisfy our clients needs and improve budget expectations. We can design to meet your budget demands. With our knowledge covering the track records of most equipment and potential suppliers, we understand which equipment will best meet specific needs including the best warranties and service.
                                   Services

"Our Steps for Professional Foodservice Design"

WHAT WE DO FOR YOU !!  for your improvements !!


PRELIMINARY DESIGN           

Concept Meeting    
  • meet with design team members to set planning directions

Review Requirements           
  • tailor equipment with menu & food service expectations

Schematic Layout    
  • provide conceptual layout for review

Select Equipment     
  • decide on appropriate food facilities equipment

Planview Layout      
  • provide detailed equipment layout for approval

Budget Estimate      
  • provide equipment and setting-up estmations

Sanitation Review      
  • interact with Health Department code requirements

Design Revisions           
  • revise planview layout if necessary for sign-off

DESIGN DEVELOPMENT           

Services Drawings           
  • provide Architectural, Electrical and Mechanical rough-in detail
Design Coordination       
  • e-mail/deliver plots to design team consultants
Coordination Meeting        
  • attend design team coordination meeting
Design Revisions       
  • as necessary based on services requirements

SPECIFICATIONS           

General Conditions               
  • provide general custom stainless steel equipment and millwork standards
Equipment Specifications        
  • provide exacting project specifications and elevations drawings
Tender Documents         
  • provide tender documents for a single food facilities equipment supplier or source equipment as required

TENDER           

Deliver Tender          
  • issue tendering documents to (3) three food facilities equipment contractors
Issue Addendums    
  • instruct on changes if necessary
Analyze Bids    
  • review bid results and offer comments with recommendation for a supplier

CONSTRUCTION           

Project Management        
  • assist with information covering purchase order or contract
Shop Drawings       
  • review shop drawings and installation information
Progress Meeting      
  • review rough-in locations and general construction progress
Coordination Changes      
  • issue price requests and contract changes if necessary
Completion Review    
  • inspect site for substantial completion and deficiency corrections as necessary

Contract Close-out 
  • review final progress claims and deficiencies

PRE-ANNIVERSARY REVIEW           


Warranty Review
  • follow-up inspection visit prior to warranty expiration
  • instruct kitchen equipment contractor as required
  • further consultant inspection and certification
DESIGNED FOOD FACILITIES INC.
  • HOTELS
  • CONVENTION CENTRES
  • FIRST NATIONS
  • RESTAURANTS
  • CHURCHES
  • SCHOOLS
  • HEALTH CARE FACILITIES
  • CHURCHES
  • CAFETERIAS
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