We propose to provide the following services during this phase for the development of the food service facilities in conjunction with the entire design team.  The design team will include a project representative, the project architect, project engineers and other parties as required.

A. Through conferences with members of the design team, we will determine the operating policies for the food service facilities that impact on the physical design of the food production and food service areas.  To establish these policies, we will define the food service operational and functional objectives and goals for the project in a program document that will serve as a statement of needs for the design team.

B. Develop preliminary plans for food service based on the approved versions of the food service program developed under Paragraph A above and the architect’s preliminary plans.  We will present these plans and amend them, as necessary, to obtain the approval of the team.

Note: all phases will be modified for your specific needs. Phases are available in part or all inclusive on hourly or fixed bases.

During this phase, we will provide the design team with the following additional information pertaining to the food service areas and methods of operation based upon the approved Phase I Programming and Preliminary Planning.

A. Develop a 1/4″ = 1′ – 0″ scale floor plan of each area which includes food service equipment to be provided. This plan will be in accordance with the preliminary plans and program approved under Phase I and include an equipment schedule for identification purposes.

B. Concurrent with the floor plan development, we will prepare manufacturer’s equipment specification sheets and cut books showing all buy-out equipment to be specified on the project.

C. Prepare mechanical, plumbing, and electrical spot connection drawings to indicate the utility connection locations of each item of equipment.

D. Prepare a special conditions plan for each area to identify floor recesses, bases, wall openings, and other such items that apply to food service in order to alert team members of special requirements.

We propose to furnish, during this phase, a completed set of contract documents relating to food service equipment and its placement in order to allow for the solicitation of food service equipment bids.  The documents will be based upon the approved Phase II design development documents, program, estimate of probable food service equipment costs, and any modifications thereto.  Throughout this phase, we will work very closely with the team in order to complete the work within the established project schedule.

A. Prepare written specifications for all food service equipment shown on the plans by both manufacturer and model number, and we will fully specify equipment to be custom fabricated.

B. Assemble all of the documents indicated above into an appropriate form so that they can be used for competitive bids.

C. Assemble all of the documents we have prepared into an appropriate form of submittal for approval by the health agencies having jurisdiction over this type of facility.

We will provide the following services during the bid process.

A. Issue the contract documents in the appropriate form to
a list of pre-qualified Food Service Equipment Contractors.

B. Receive the food service equipment bids and provide an evaluation and recommendation for selection based upon the prices and resumes submitted.

Note: all phases will be modified for your specific needs. Phases are available in part or all inclusive on hourly or fixed bases.

We will act as coordinator of an all parties providing design services which are essential to the project.  We will oversee and direct, as needed, the activities of the architect, interior designer, graphic artists, engineers, and any other discipline, which contributes to the planning, and design of the restaurant.

It will be important that these various resources be directed toward a common goal with consistent standards for the final product.  We will serve to organize the efforts of these groups and establish cohesiveness to the overall thrust of the project team.

Following the award of the food service equipment contract, our services would include a review of submittals and inspection of the site during installation.  Since the extent of these services cannot be determined at this time, we will be prepared to provide them on an hourly basis, when authorized. Our services would be provided as described below.

A. We will review for approval all of the submittals of buy-out equipment specified and shop drawings of custom fabricated equipment to ensure compliance with the bid documents.

B. We will provide an on-site inspection of the project both during the installation of the food service equipment and upon completion of the installation, generate appropriate lists of decencies (punch lists) as they relate to compliance with bid documents by the Food Service Equipment Contractor, and indicate any corrective action required.

We will develop a project time table reflecting construction time, equipment installation, staff hiring, training, and implementation of all operating plans.  The schedule is a master list of responsibilities and assignments that are required for the restaurant to open on schedule and in the manner you desire.

The schedule will serve as a tool for all members of the project team to use in coordinating activities and establishing deadlines.  The schedule will be revised and updated as necessary to reflect changes in activities or time requirements.

We will formulate menus in accordance with the proposed concept and your objectives for the restaurant. Factors such as service style, suitability for carry out, and market demand will be considered in developing the menus. Standard recipes will be prepared for each menu item to ensure consistency of portion size, adequate cost control, and sustained product quality.

The menus and recipes will be documented in such a manner that they can be easily used by the restaurant’s manager and staff.

We will develop projections on labor requirements for all workstations and positions of the restaurant. The tasks to be performed will be documented once we have identified each of the general functions and work areas. Time and frequency factors will be applied to thee tasks and then converted into a summary of all job positions and their respective time requirements.

This activity will result in a comprehensive summary of all positions, the number of full-time individuals required within each, and total labor hours and compensation on weekly, monthly, and annual bases.  Our staffing analysis will account for any labor regulations, which pertain to the specific market place.

Job descriptions by position will be prepared for management to use in communicating with the staff and monitoring performance.

Our staffing analysis will be documented in the form of manpower schedules, an organizational chart, hour and labor cost projections, and job descriptions by position.  These materials will provide you with al the necessary tools to establish and organize the personal requirements for the restaurant.

We will define and document all operating policies and procedures for the restaurant.  The Operations Manual serves many important purposed during the day-to-day and long-term operation of a restaurant.  It will provide a comprehensive, consistent source of reference which:

a) Clearly defines authority and delineates responsibility
b) Eliminates the necessity of repeating orders and directives
c) Reduces employee training time
d) Ensures continuity of management