Typical Project Services

The following is a profile of the steps taken in most of our design development, and represents our guidelines for work to be performed in a typical project.  Some projects don't require this extent of work; some require extras not outlined here.

1. Preliminary meetings with principals to discuss desired objectives, type of service, cost budget and method of operation proposed.
   
   
2. Prepare preliminary drawings, correlating areas with room spaces and locations of equipment items.  At this time, if necessary, a report is made of facilities and requirements, along with a Cost Estimate.
   
   
3. Assemble catalog sheets into binders for Owner, Architect and Engineers.
   
   
4. A Floor Plan, indicating mechanical and electrical requirements is produced for the Engineers, indicating plumbing connections and sizes, air removal requirements and electrical loads and connections to equipment.
   
   
5. A Plan is provided indicating conditions in the Food Service Areas, such as raised equipment bases, slab depressions, wall locations, doors and special wall openings.
   
   
6. A Final Floor Plan, indicating arrangements of equipment and a schedule of items, showing mechanical, electrical and special connections is provided.
   
   
7. Detailed drawings, specifications and elevations accurately detail all required information giving Contractors maximum knowledge of the project.
   
   
8. Completed original drawings and specifications are turned over to the Owner or Architect for bidding.
   
   
9. Assistance in analyzing the Bids received, to approve or reject any proposals, proposed equals or bidding firms.  Check submittals of Shop Drawings.
   
   
10. Provide supervision of fabrication and installation, with final inspection made upon completion of the project.  Arrange the instructional period in the operation and maintenance of the new facilities.