The salient features of our design will consist of the following:

Facility Programming

Provide a detailed functional program that will be used in defining space requirements and facility needs for the new or renovated operation. Programming should include all areas of the food service facility; Receiving, Storage, Preparation, Assembly/Distribution, Sanitizing, Staff facilities and Mechanical/Electrical areas specifically related to food service equipment.

Conceptual Planning

Get to know the client's menu and how the food is prepared and served.Prepare conceptual layout that will be able to support the menu as well as handle the volume expected.Prepare conceptual layouts of functional areas to identify planning options, determine preferred options and explain implications of cost, functional benefits, style of operation, and impact on adjacent areas.

Design Development

Develop the design for use by Architect and building trades. Provide equipment layout, Meet with Owner's representative to review the lay-out and to make revisions necessary to satisfy the Owner's goals arid requirements. Secure the Owner's approval before initiating. the construction document phase. Provide a preliminary list of food service-equipment, Secure the Owner's approval initiating the construction documents.Provide an updated budget for food service equipment. Schedule of mechanical, electrical,plumbing, LPG requirements.

Construction Document

Prepare final foodservice equipment layout with itemized equipment schedule.Electrical, plumbing, refrigeration LPG and ventilation point of connection drawing will be generated as well as any special equipment requirements(floor depressions, blocking, finishes, etc.).Generate equipment schedule with mechanical, electrical & plumbing (MEP) requirements for each piece of equipment.Our design documentation is geared toward maximum coordination with the design team to minimize coordination issues at the site.MEP coordination with MEP engineers to review all equipment utility requirements.Prepare final equipment layout to be implemented in the construction documents.

Tender Document & Equipment Specifications

Bill Of Quantities will remain one of the cornerstones in an efficient work flow .Our specifications will be meticulous and accurate. Bought out Imported / Local Bought out Food service equipments with BOQ. Pre-fabricated walk in refrigerators and freezers along with the relevant drawings with BOQ.Detailed specification for custom built fabricated equipments with BOQ.

Bid Evaluation

Prepare a list of pre-qualified food service equipment contractors.Review and take appropriate action on requests for additional information, clarification, and interpretations of the food service documentation during the bidding phase.Attend Pre-Bid Meetings for trades as appropriate to engineering discipline.Advise Architect of apparent errors or omissions by the Contractor and recommend action insuring that all equipment has been included in the final cost.

Review & Approval

Review and approval of detailed shop drawing as submitted by the contractor.Pre-Fabricated Cold rooms / Custom build food service equipment/ LPG ,Steam & Ventilation drawings.Material samples & test reports.Carry out inspection along with the Promoter's representative for checking of the custom-built foodservice equipments [factory visit] before dispatch to site.

Site Progress Review / Commissioning

Inspect equipment on the construction site at substantial completion of work and assist in the coordination of services during construction.Final installation of kitchen equipment will be carried out. (on site installation supervision).Will submit final inspection report.

Value Engineering & Equipment Cost Analysis

Cost Saving 20 % TO 50%
Value Engineering is one of the most important part in the construction Projects.It should not exceed the budget.Based on our Experience we will save the time and cost (so you receive the lowest possible price on all your equipment).Value engineering of equipment will be precise and assists the client in negotiations with the vendor.We will provide accurate cost estimation for Custom fabricated Kitchen equipments based on technical specifications. Additional cost estimation for kitchen ventilation system,steam line,LPG bank & LPG pipe line & equipment spare parts list with basic price.We will Save 20% to 50% on your Purchase Order Value.We will also do value engineering for other consultant projects,based on consultant technical specifications and elevations.The aim of value engineering is to help the owner improve efficiency and decrease operating costs. In the Hospitality industry.Our integrated, multidisciplinary approach provides practical solutions for your food service.less rework & timely deliverables. Minimize compatibility problems / Save time in the procurement phase Detailed analysis of costs, allows us to understand exactly where savings can be made.

Vendor Quotes & Product Quality

How can you be assured that the price quoted by this single supplier is reasonable?.Is there any other evidence that price is reasonable?.Obtain three or more competitive price quotes. Are you getting quality kitchen equipment from your Suppliers? Do they really offer value for money?.Is there any technical specifications given by the Kitchen Equipment supplier?.Approval of Shop drawings & Inspection (Refer drawing).

Interior Design

3D Architectural Visualization, Interior and Exteriors.