SERVICES

Preliminary Planning and Consultation

Meetings with administrative department officials, food service managers or directors to determine the exact operational needs for your facility, i.e.: hours of operation, menu, number of meals served per day, food storage needs based on frequency of deliveries and purchasing practices. .  Provide a preliminary diagram showing space allocation for kitchen and dining facilities and arrangement of designated areas for food storage, vegetable and meat prep, cooking, serving, ware washing. Preliminary budget established for kitchen and dining room equipment.

Equipment Plan

Furnish a detailed equipment plan and schedule showing the exact layout of equipment selected for use in each area.  Meet with owner and or owner's representatives and discuss this plan in detail along with selection of specific manufacturers proposed for each piece of equipment. Detailed cost analysis submitted. Floor plan completed and approved.

Equipment Specifications

Provide detailed specifications for each piece of equipment indicating Item number, quantity, description, standard specifications and optional accessories. Provide general specifications covering industry standards and related trade responsibilities.

Mechanical and Electrical Rough-in and Connection Plan

Provide a detailed electrical plan and mechanical plan showing all utility connections, for each piece of equipment. This plan will show the recommended rough-in locations and method of connection to avoid unsanitary conditions due to electrical conduits, disconnects, water lines located incorrectly.

Bid Package and Review

Prepare a bid package of all drawings and specifications, including a bid sheet showing line item pricing, delivery, installation and grand total contract amount. Provide review of bids with the owner.

Submittals and Shop Drawing Review

Review of all equipment proposed by the successful bidder for compliance with contract documents and conformance with other trades, such as utility requirements and installation methods.

Job Site Inspection and Punch List

Provide job site inspection of completed kitchen equipment contract and furnish a punch list to the owner of all items that require attention or are unsatisfactory.