When you design a foodservice facility, the
kitchen must be designed as an efficient, space-conserving productive
space.
When our designers begin your project, we work with you to define
the concept, develop a menu and clarify your methods of production.
We work with your architects, interior designers and operations
personnel to ensure that the flow of the food product and operations
personnel are most efficient.
Our designers have literally hundreds of years of design
and operations experience that aid us in designing the optimum
kitchens for your operation. We combine the latest cutting
edge foodservice equipment with time tested technology to
develop an integrated facility within your available budget.
Our design personnel utilize the most up-to-date version of
AutoCad as a drafting tool, which facilitates our communications
with your architects, engineers and other design professionals.
A typical kitchen project includes several design documents
that enable us to interface efficiently with the other design
disciplines and the construction personnel in the field.
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