Design Services
For Corporate Foodservice Facilities

Our objective in the foodservice facility design process is to provide you with maximum value at minimum cost in terms of budget, functionality, environmental responsibility and ongoing operational and maintenance expenses.

Keys to Success

Corporate Dining’s Foodservice Facility Design Approach:

1. Determine and document the client’s business, functional and financial goals.
2. When necessary, provide recommendations and documentation necessary to assist in the process of updating the goals and objectives. This will help assure that the project is completed on time, within the budget, and with no surprises.
3. Prior to starting schematic design, provide a preliminary project budget and a literary document describing the design rationale and operational characteristics of the foodservice facility.
4. Provide schematic, design development and construction documents that clearly indicate the requirements of foodservice equipment procurement, submittal, fabrication, installation, start-up and maintenance.
5. Determine if the foodservice submittals and the equipment installation appear to be in accordance with the construction documents and the applicable governmental codes and ordinances.

Optimum foodservice equipment design is only possible when the concept, layout and equipment selection are reviewed, evaluated and critiqued by experienced hospitality professionals.