Background & Philosophy

George E. Bundy & Associates is the oldest continuously active firm of Food Facilities Engineers and Consultants in the Pacific Northwest.  The firm has operated in an independent capacity since 1960 and during this period we have been involved in the study, planning and design of hundreds of commercial and institutional facilities including: hospitals, nursing homes, retirement facilities, schools, colleges, correctional institutions, military installations, hotels, and community and recreational centers to name a few.  We have a professional working relationship with numerous architects, planners, school districts and health care organizations throughout the United States and internationally.

Our firm provides a total design package, encompassing the entire food service community, from the development of the format to the production of the quality end product.  Our services include all food service plans, equipment schedules, special building details, mechanical and electrical requirements, equipment details and specifications.  We go beyond the initial planning stages and follow each step of the project, from design inception to actual operation.

We are there for Architects and Engineers during the design and construction phase and we are there for the end user to ensure that each component operates to their satisfaction and expectations.  This policy of services is the cornerstone on which this firm operates.  Engineers, Architects and Food Equipment Contractors document that our close coordination and clear records make our projects "easy to bid".  Our dedication and follow through ease project advancement.  It is our policy to stay in close contact with all parties involved to ensure the highest degree of satisfaction possible.

The importance of proper planning of food facilities cannot be overemphasized.  Coordination of related functions and equipment selection to guarantee that specific purposes are best served, is essential in development of efficient production areas.  Once the food service concept is established, the related services are engineered to minimize operating costs, recycle energy and provide a high sanitation standard.

Our diverse experience includes many remodeling and adaptive challenges.  During remodeling, physical spaces are called upon for use that differs from the original plan and care is necessary to determine the best possible changes.  We give consideration to the cost of moving existing utilities as opposed to a reduction in operational efficiency.  Careful consideration can substantially decrease the cost of construction and operation.  Comprehensive knowledge and experience in mechanical and electrical engineering, refrigeration, ventilation and, of course, food service equipment, must be combined to make these decisions.  We believe our expertise in this area has no equal.

In 1984, we computerized our offices and presently have two trained CADD operators on staff.  George E. Bundy  & Associates became the first fully computerized Food Services Consulting firm in the Pacific Northwest.  This is not significant in itself, however it does indicate the firm's interest in new technology, not simply from an effort to be innovative - but from the need to be fully aware of new technology and the desire to continually improve the finished product.

Looking ahead is an important task for a consulting firm.  Advanced kitchen production systems, including cook/chill processing, have been a focal point in our firm since the early 80's.  Along with improved production came upgraded sanitation systems.  HACCP (Hazard Analysis Critical Control Points) made its debut in the food service industry and in 1992 we became the first FSC firm to complete a certified HACCP training course.  Currently, we continue to aid in the development of cook/chill equipment and programs.

We sincerely hope we have the opportunity to work with you.  Our team has the abillity to meet any and all projects with innovative solutions to design requirements and the dedication to follow the design through to a completed quality facility.